Fish Karahi by @samsweetandspicetreats

1h30
Medium

4 servings

🐟

0.5 kg

Fish

🫚

15 ml

Ginger Garlic Paste

🍋

30 ml

Lemon Juice

🟡

2.5 ml

Turmeric Powder

🌶️

38 ml

Red Chili Powder

🌶️

1.5 tbsp

Red Chili Powder

🧂

7.5 ml

Salt

🧄

3 tbsp

Ginger Garlic

🌶️

30 ml

Green Chilies

🌰

10 ml

Cumin Seeds

🍅

1.5 cup

Tomato

🌶️

1.5 tbsp

Red Chili Powder

🟤

15 ml

Coriander Powder

🌰

5 ml

Coriander Seeds

🌿

1 tbsp

Cumin Seeds

⚫

2.5 ml

Black Peppercorns

💧

60 ml

Water

🥣

240 ml

Yogurt

🫚

45 ml

Ginger

🌶️

Green Chilies

🌿

15 g

Green Coriander

🧂

Salt

🫗

60 ml

Oil

🛢️

Oil

Preparation Steps

  1. Step 1/18

    Place 500 g salmon in a mixing bowl with 1 tbsp ginger garlic paste, 2 tbsp lemon juice, 1/2 tsp turmeric powder, 1 tbsp red chili powder, and 1 tsp salt.

    salmon
    ginger garlic paste
    lemon juice
    turmeric powder
    red chili powder
    salt
    🥣mixing bowl
    🥄wooden spoon

  2. Step 2/18

    Mix until the salmon is evenly coated in the marinade. Cover the bowl and marinate for 60 min.

    salmon
    🥣mixing bowl
    🥄wooden spoon

  3. Step 3/18

    Heat 2 tbsp cooking oil in a karahi or deep frying pan over medium-high heat.

    cooking oil
    🍳karahi or deep frying pan

  4. Step 4/18

    Add the marinated salmon and fry for 1 to 2 min, turning carefully once.

    salmon
    🍳karahi or deep frying pan
    🥄slotted spoon

  5. Step 5/18

    Transfer the lightly fried salmon to a serving plate. Keep it aside while preparing the masala.

    salmon
    🥄slotted spoon
    🍽️serving plate

  6. Step 6/18

    Heat the remaining 2 tbsp cooking oil in a frying pan over medium heat.

    cooking oil
    🍳frying pan

  7. Step 7/18

    Add 3 tbsp chopped ginger, 3 tbsp chopped garlic, 1 tsp cumin seeds, and 2 tbsp chopped green chilies.

    ginger
    garlic
    cumin seeds
    green chilies
    🍳frying pan
    🥄wooden spoon

  8. Step 8/18

    Cook the aromatics for 1 min, stirring continuously until fragrant.

    ginger
    garlic
    cumin seeds
    green chilies
    🍳frying pan
    🥄wooden spoon

  9. Step 9/18

    Add 1 1/2 cups chopped tomatoes to the frying pan. Stir them into the aromatics.

    tomatoes
    🍳frying pan
    🥄wooden spoon

  10. Step 10/18

    Cook until the tomatoes soften and break down into a thick sauce, about 5 to 7 min.

    tomatoes
    🍳frying pan
    🥄wooden spoon

  11. Step 11/18

    Stir in 1 1/2 tbsp red chili powder, 1 tbsp coriander powder, 1 tsp crushed coriander seeds, 1 tbsp crushed cumin seeds, 1/2 tsp crushed black peppercorns, and 1/2 tsp salt.

    red chili powder
    coriander powder
    coriander seeds
    cumin seeds
    black peppercorns
    salt
    🍳frying pan
    🥄wooden spoon

  12. Step 12/18

    Cook the masala until the oil separates around its edges, about 3 to 4 min.

    cooking oil
    🍳frying pan
    🥄wooden spoon

  13. Step 13/18

    Pour in 1/4 cup hot water and stir until the masala is smooth.

    water
    🍳frying pan
    🥄wooden spoon

  14. Step 14/18

    Add 1 cup plain yogurt and mix thoroughly into the tomato masala.

    plain yogurt
    🍳frying pan
    🥄wooden spoon

  15. Step 15/18

    Return the fried salmon to the masala. Spoon the sauce gently over the fish.

    salmon
    🍳frying pan
    🥄wooden spoon

  16. Step 16/18

    Cook gently for 4 to 5 min, until the salmon is cooked through and coated in the sauce.

    salmon
    🍳frying pan
    🥄wooden spoon

  17. Step 17/18

    Julienne the remaining ginger and slice additional green chilies for the garnish.

    ginger
    green chilies
    🔪knife
    🪵cutting board

  18. Step 18/18

    Garnish the Fish Karahi with julienned ginger, sliced green chilies, and fresh coriander. Serve hot.

    ginger
    green chilies
    fresh coriander
    🍽️serving plate

Composition

Ingredients

Types

Condiment, Aromatics, Fruit, Citrus, Spice, Seasoning, Vegetables, Chili, Seeds, Liquid

Ingredients

Fish, Ginger garlic paste, Lemon juice, Turmeric powder, Red chili powder, Salt, Ginger garlic, Green chilies, Cumin seeds, Tomato, Coriander powder, Coriander seeds, Black peppercorns, Water, Yogurt, Ginger, Green coriander, Oil

Allergens

to inform

Dietetics

Dietary regimen

Pescatarian, Gluten-free, Low carbohydrate, Ketogenic

Calories

430 kcal

Macro nutrients

Protein: 31g, Total fat: 27g, Saturated fat: 6g, Carbohydrates: 15g, Fiber: 3g, Sugars: 8g

Nutritional Information

Minerals

Calcium: 150mg, Iron: 2.3mg, Potassium: 830mg, Sodium: 760mg, Selenium: 44mcg

Vitamins

Vitamin A: 110mcg RAE, Vitamin C: 31mg, Vitamin D: 14mcg, Vitamin B12: 3.5mcg

Preparation

Time Information

Preparation

1 hour 15 minutes

Cooking

15 minutes

Overall

1 hour 30 minutes

Difficulty

Level

Medium (2/4)

Steps

18 steps

Equipments

Utensils

mixing bowl, karahi or deep frying pan, frying pan, wooden spoon, knife, cutting board, slotted spoon, serving plate

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Curry

Occasions

Lunch, Dinner, Friday meal, Family meal

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, South Asian

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Tender, Flaky, Creamy, Thick, Juicy

Flavors

Spicy, Tangy, Savory, Smoky, Aromatic, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 2 days (Store in an airtight container,Cool completely before refrigerating,Reheat until piping hot), freezer : 2 months (Store in a freezer-safe airtight container,Freeze in individual portions,Thaw overnight in the refrigerator before reheating)