Recipes
Pakistani Fish Kahari
Serves 4
| Prep Time: 35 mins
| Cook Time: 25 mins
| Total Time: 1 hour
You may need: Garam Masala
Discover The Recipe
In the realm of subcontinental seafood delights, Fish Kahari reigns supreme—a dish that beckons to the devout pescatarian with promises of succulent fish, lovingly enveloped in a tomato curry embrace. It's a harmonious symphony of savory and mildly spicy flavors, perfectly suited for the hustle of weeknights or the splendor of special gatherings. Originating from the spice-laden kitchens of South and Central Asia, Fish Kahari is a popular dish in the region and now in Indian restaurants worldwide. Named after the traditional cooking vessel—a deep, round pot with a sturdy base and towering sides—this dish displays a rustic charm that belies its popularity.
Our recipe begins with our handcrafted Garam Masala spice—an intriguing and exceptionally well balanced curry that delivers a hint of heat that warms your soul as you east. Our chefs use salmon in the recipe, bathed in a yogurt marinade infused with these aromatic spices, undergoing a transformation from pan to plate. Use any firm flesh fish like salmon, rock cod, grouper or dory. As the fish sizzles in the pan, the savory tomato-curry sauce delivers its warm, earthy and savory notes. The end result? A South Asian delight that is easy enough for any night of the week. Paired with a generous serving of white rice, Fish Kahari promises a hearty and comforting meal—a celebration of spice, tradition, and the universal love for good food.
Ingredients
Karahi Fish marinade
½ tsp salt
2 cloves garlic, grated
1 tsp ginger, grated
½ Tbsp Piquant Post Garam Masala
1 Tbsp plain yogurt
4 Salmon steaks
3 Tbsp oil, for shallow frying fish
Pakistani Curry sauce:
1 small onion, diced
2 cloves garlic, grated
1 tsp ginger, grated
1 green chili like jalapeno or serrano, seeded and minced (optional for heat)
2 roma tomatoes, diced
½ Tbsp Piquant Post Garam Masala
1 cup water
¾ cup yogurt
Garnish: Chopped cilantro and lemon wedges
To serve: warm naan bread or cooked rice
Notes
Since the fish is already halfway cooked during the frying step, be sure not to overcook it during the final simmering step.
Instructions
In a medium bowl, mix together the salt, garlic, ginger, Piquant Post Garam Masala and plain yogurt. Add salmon to bowl and coat well with marinade. Set aside and marinate for 20 mins.
Heat 3 Tbsp oil in a heavy bottom pan over Med heat. Scrape excess marinade off the fish steaks and gently lower into the hot oil. Fry until golden on each side (about 2 mins per side) working in batches if necessary. Remove the fish and place onto a paper towel-lined plate.
Next, make the curry sauce. Add onion to pan and cook for 1 minute. Add garlic, ginger and chili pepper and cook for another minute until fragrant. Add in tomatoes and Piquant Post Garam Masala and stir. Cover pan, reduce heat to Low and simmer mixture for 5-8 mins.
Add water and yogurt to the pan and stir. Nestle the fried fish in the sauce and simmer for an additional 3-5 mins. Spoon sauce over he fish as it simmers. Remove from heat and serve with warm naan bread or rice. Garnish with cilantro leaves and lemon wedges.
Alternatives & Substitutions
Fish Kahari is a comforting dish with aromatic spices and a flavorful curry, yogurt sauce. It comes together in under 30 minutes and makes a great option for weekly meal prep.
Salmon is a meaty fish that stands up to the robust curry sauce. You can also try another firm fleshed fish like cod or tuna.
Make it plant-based by substituting the fish with extra firm tofu, tempeh, or jackfruit. These meat replacements are packed with protein and will absorb the luscious curry sauce beautifully.
Check out some of our favorite plant-based recipes using our Garam Masala spice blend like Vegan Butter Chicken Meatballs, Potato Samosa, or our Bamia recipes.
We recommend serving this recipe with white rice but you can also try pairing it with our Chana Masala recipe – a hearty chickpea and sweet potato stew.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Pakistani Fish Kahari
Serves
4
Prep Time
35 mins
Cook Time
25 mins
Total Time
1 hour
Piquant Post spice you'll need: Garam Masala
Ingredients
Karahi Fish marinade
½ tsp salt
2 cloves garlic, grated
1 tsp ginger, grated
½ Tbsp Piquant Post Garam Masala
1 Tbsp plain yogurt
4 Salmon steaks
3 Tbsp oil, for shallow frying fish
Pakistani Curry sauce:
1 small onion, diced
2 cloves garlic, grated
1 tsp ginger, grated
1 green chili like jalapeno or serrano, seeded and minced (optional for heat)
2 roma tomatoes, diced
½ Tbsp Piquant Post Garam Masala
1 cup water
¾ cup yogurt
Garnish: Chopped cilantro and lemon wedges
To serve: warm naan bread or cooked rice
Instructions
In a medium bowl, mix together the salt, garlic, ginger, Piquant Post Garam Masala and plain yogurt. Add salmon to bowl and coat well with marinade. Set aside and marinate for 20 mins.
Heat 3 Tbsp oil in a heavy bottom pan over Med heat. Scrape excess marinade off the fish steaks and gently lower into the hot oil. Fry until golden on each side (about 2 mins per side) working in batches if necessary. Remove the fish and place onto a paper towel-lined plate.
Next, make the curry sauce. Add onion to pan and cook for 1 minute. Add garlic, ginger and chili pepper and cook for another minute until fragrant. Add in tomatoes and Piquant Post Garam Masala and stir. Cover pan, reduce heat to Low and simmer mixture for 5-8 mins.
Add water and yogurt to the pan and stir. Nestle the fried fish in the sauce and simmer for an additional 3-5 mins. Spoon sauce over he fish as it simmers. Remove from heat and serve with warm naan bread or rice. Garnish with cilantro leaves and lemon wedges.
Notes
Since the fish is already halfway cooked during the frying step, be sure not to overcook it during the final simmering step.
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