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Fish Karahi


Rate this recipe 4/5 (9 Votes)


  • 1/2 kg boneless fish
  • 2 medium size onions
  • 2 tsp ginger and garlic paste
  • 4-5 tomatoes
  • 1 tsp salt
  • 1 tsp roasted zeera
  • 1 tsp roasted coriander seeds
  • 1/2 tsp ajwain
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 1 tbsp julienne ginger
  • 3 tbsp lemon juice
  • For garnishing
  • julienne ginger
  • chopped coriander leaves
  • 1 tsp dry fenugreek leaves
  • chopped green chilies


Level of difficulty Average
Cost Average budget


Step 1

Marinate fish with lemon juice and leave it for half an hour.

Step 2

Heat oil add onions, when soft and light pink in color add ginger and garlic paste. tomatoes and salt. Stir well. Cover and let it cook until the tomatoes are soft.

Step 3

When tomatoes are soft and oil start to float on top add the rest of the ingredients along with the fish n add some water if the gravy is thickening.

Step 4

Cover the pan and lower the flame. Cook until the fish is tender.

Step 5

When ready, serve. Garnish with julienne ginger, coriander leaves, dry fenugreek leaves and green chilies.

Serve with tandoori naan.

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