Best Kharra Masala Fish Recipes
KHARRA MASALA FISH (FISH WITH TOMATOES AND ONIONS)
The classic sweet and sour combination of onion and tomato makes the base for this quick fish kharra masala. Optional mustard seeds add pungent flavor and pair well with lemon juice, ginger and the smoldering heat of dried round red chiles. Use any kind of white fish you like and add more onion for more sweetness. Serve this bright and punchy dish with rice or roti, or by itself. For a saucier dish that's more like a curry, stir in a half cup of water, fish stock or coconut milk after Step 2 and bring to a simmer.
Provided by Zainab Shah
Categories dinner, weeknight, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat ghee in a medium pot over medium until it melts, 30 to 45 seconds. Add the seeds and round red chiles. Stir continuously until fragrant, about 30 to 45 seconds.
- Add onion. Stir occasionally, and continue cooking until it starts to turn golden brown, about 5 minutes. Stir in the garam masala, cumin, turmeric and chile powder. Add the tomatoes and salt, and stir so all the ingredients are evenly mixed. Continue cooking, stirring occasionally, until tomatoes are tender and the oil starts to separate (you'll see the oil form an outline around the jammy tomato), about 7 minutes.
- Add the fish pieces in one layer, cover and let cook over low heat for 7 minutes. Remove the lid, and flip the fish pieces so they are coated with masala on all sides. Cover again and let it cook on low until the fish is cooked through, about 2 minutes. Top with lemon juice, green chiles, ginger and fresh cilantro. Serve with roti, rice or by itself.
KHARRA MASALA FISH
The classic sweet and sour combination of onion and tomato makes the base for this quick fish kharra masala. Optional mustard seeds add pungent flavor and pair well with lemon juice, ginger and the smoldering heat of dried round red chiles. Use any kind of white fish you like and add more onion for more sweetness. Serve this bright and punchy dish with rice or roti, or by itself. For a saucier dish that's more like a curry, stir in a half cup of water, fish stock or coconut milk after Step 2 and bring to a simmer.
Provided by Zainab Shah
Categories dinner, weeknight, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat ghee in a medium pot over medium until it melts, 30 to 45 seconds. Add the seeds and round red chiles. Stir continuously until fragrant, about 30 to 45 seconds.
- Add onion. Stir occasionally, and continue cooking until it starts to turn golden brown, about 5 minutes. Stir in the garam masala, cumin, turmeric and chile powder. Add the tomatoes and salt, and stir so all the ingredients are evenly mixed. Continue cooking, stirring occasionally, until tomatoes are tender and the oil starts to separate (you'll see the oil form an outline around the jammy tomato), about 7 minutes.
- Add the fish pieces in one layer, cover and let cook over low heat for 7 minutes. Remove the lid, and flip the fish pieces so they are coated with masala on all sides. Cover again and let it cook on low until the fish is cooked through, about 2 minutes. Top with lemon juice, green chiles, ginger and fresh cilantro. Serve with roti, rice or by itself.
QUICK CHICKEN KARAHI (SPICY CHICKEN AND TOMATOES WITH CHILES)
Chicken karahi is emblematic of Pakistani cooking, with its concentrated flavors that come from tomatoes simmered down to their sweet and tangy complexity. It is traditionally made in a karahi, a wide-mouthed, high-sided pan similar to a wok, which makes the cooking process quick and easy. (A deep 10- to 12-inch skillet works well, too.) Myriad spices - Kashmiri chile powder, cumin, coriander and turmeric - adds layers of heat. Finishing with plenty of thin matchsticks of ginger provides cooling freshness. Typically made with bone-in chicken pieces, this recipe calls for cubed boneless chicken thighs for a quicker cook time, so this classic dish can be enjoyed often.
Provided by Zainab Shah
Categories dinner, weeknight, poultry, main course
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 19
Steps:
- Heat ghee in a karahi, wok or high-sided 10- to 12-inch skillet over medium for 30 seconds. Add dried chiles and stir. Add garlic paste, ginger paste, chicken and the finely chopped Thai chiles. Stir-fry over high heat until the chicken is no longer pink, about 6 minutes.
- Reduce heat to medium. Add chile powder, cumin, coriander and turmeric. Stir for 10 seconds or until everything is mixed well. Add tomatoes and salt. Stir. Cover and simmer for 10 minutes.
- Remove the lid, increase to high heat, and cook, stirring frequently, until most of the liquid from the tomatoes and chicken has cooked off, about 7 minutes.
- Reduce heat to medium. Stir in yogurt. Add remaining whole Thai chiles. Cover and simmer for 5 minutes. Remove the lid, and if the karahi is saucy, increase heat to high, and cook, stirring frequently, until most of the liquid has cooked off.
- Turn off the heat. Sprinkle with lemon juice, black pepper, garam masala, cilantro and julienned ginger. Serve with roti or store-bought pita.
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