"½ kg Fish Karahi is a delicious, spicy dish made with 500 grams of fish, cooked in a tomato-based masala with traditional South Asian spices. It’s a lighter, quicker-cooking variation of the meat-based karahi, perfect for 2–3 servings. This dish is especially popular in coastal regions of Pakistan, India, and Bangladesh, and is best made with firm fish that holds its shape when cooked. 🐟 What Is ½ kg Fish Karahi? A quick and flavorful seafood curry using fish instead of red meat Cooked in a karahi (deep wok) for authentic flavor and aroma Known for its spicy, tangy, and garlicky tomato masala Ideal for lunch or dinner when you're short on time but craving bold flavors 🧄 Ingredients for ½ kg Fish Karahi: 🐠 Main: Fish (boneless or bone-in, firm) – 500g Good options: tilapia, rohu, snapper, kingfish, basa, or catfish Tomatoes – 3 medium (chopped or pureed) Garlic paste – 1 tablespoon Ginger paste – 1 tablespoon Green chilies – 3–4 (slit or chopped) Cooking oil or mustard oil – ¼ to ⅓ cup Lemon juice – 1 tablespoon (for marination) 🌶️ Spices: Salt – to taste Red chili powder – 1 teaspoon Turmeric powder – ¼ teaspoon Coriander powder – 1 teaspoon Cumin seeds – ½ teaspoon (optional) Garam masala – ½ teaspoon (at the end) 🌿 Garnish: Fresh coriander (chopped) Julienned ginger Lemon wedges (optional) 🔥 Quick Cooking Overview: Marinate the fish with salt, lemon juice, turmeric, and chili powder (15–20 minutes). Pan-fry the fish lightly to seal it and prevent breaking. In the same oil, cook garlic, ginger, and tomatoes with spices to form a thick masala. Add green chilies and gently place fish into the masala. Simmer uncovered for 5–10 minutes until fish is fully cooked and masala clings to it. Finish with garam masala, coriander, and fresh ginger. 🍽️ Best Served With: Roti, naan, or steamed rice Mint chutney, raita, or onion salad on the side "