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Karahi Machhli (White Fish Curry)

Karahi Machhli (White Fish Curry) is a traditional Pakistani recipe for a classic curry of white fish in a lightly-spiced oil base with onions, tomato puree and garlic. The full recipe is presented here and I hope you enjoy this classic Pakistani version of: White Fish Curry (Karahi Machhli).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

4–6

Rating: 4.5 star rating

Tags : CurrySpice RecipesVegetable RecipesPakistan Recipes



Ingredients:

1kg firm white fish fillets (typically halibut, turbot, plaice or mullet)
2 large onions, sliced
4 garlic cloves, sliced
60ml oil, ghee or butter, for frying
1 tbsp freshly-grated ginger
1/2 tsp chilli powder
1/4 tsp ground turmeric
1/2 tsp ground coriander seeds
1/4 tsp ground mustard seeds
1 dessertspoon tomato purée
salt, to taste

Method:

Heat the oil, butter or ghee in a large pan. When hot add the fish fillets and fry for about 2 minutes per side, or until lightly golden. Remove the fish from the pan and set aside.

Add the onions to the oil remaining in the pan and fry for 2 minutes then stir in the garlic and the ginger. Fry for about 4 minutes more, or until golden brown then add the tomato purée and the spices. Stir in to combine and season to taste with salt. Stir in 120ml water then bring to a simmer. Continue simmering gently for about 10 minutes, or until the gravy is well blended and slightly thickened.

Return the fish to the pan, bring back to a simmer and cook for about 4 minutes more, or until the fish is hot through and flakes easily with a fork. Serve hot on a bed of rice.