"1 kg Fish Karahi is a flavorful South Asian dish made with 1 kilogram of fish (typically firm, boneless varieties), cooked in a spicy tomato-based masala inside a karahi (deep wok). Unlike meat karahis, fish karahi is usually cooked faster and has a slightly lighter, tangier taste. It’s a popular dish in Pakistan, India, and coastal regions where fresh fish is readily available. 🐟 What Is Fish Karahi? A seafood twist on the traditional karahi, using fish instead of lamb, goat, or chicken Made with bold spices, garlic, ginger, tomatoes, and green chilies Cooks quickly (15–20 minutes), making it a great weeknight meal Can be dry, semi-dry, or slightly saucy, depending on preference 🧄 Ingredients for 1 kg Fish Karahi: 🐠 Main: Fish (firm fillets or bone-in cuts) – 1 kg Good choices: Rohu, tilapia, snapper, kingfish, or catfish Tomatoes – 5 to 6 medium (chopped or pureed) Garlic paste – 1½ tablespoons Ginger paste – 1 tablespoon Green chilies – 5–6 (slit or whole) Cooking oil or mustard oil – ½ cup Lemon juice or vinegar – 1–2 tablespoons (for marination) 🌶️ Spices: Salt – to taste Red chili powder – 1½ teaspoons Turmeric powder – ½ teaspoon Coriander powder – 2 teaspoons Cumin seeds – 1 teaspoon (optional) Garam masala – 1 teaspoon (added at the end) 🌿 Garnish: Fresh coriander (chopped) Julienned ginger Lemon wedges Butter (optional) 🔪 Cooking Tips: Marinate the fish with salt, turmeric, lemon juice, and a little chili powder for 15–30 minutes before cooking. Pan-fry fish lightly before adding to the masala to help it hold shape. Prepare the tomato-based masala separately, then gently add the fish to finish cooking. 🍽️ Serving Suggestions: Best enjoyed with naan, roti, or zeera rice Pair with mint chutney, kachumber salad, or raita"