Easy Karahi Fish

                                                                       

My younger daughter called me while walking home from office the other day, " Mom, I have been invited for a pot luck. What should I make?" I suggested she browse my blog and pick out a recipe. That was one of the primary reasons for starting this blog, right? Apparently not!! My daughter said she had no time to go through the blog! She asked me to search my blog and just send her the link for the chosen recipe!! While her bizarre request was still sinking in, she added. " Oh, and Mom, I only have some fish at home." Great! That does narrow down the possibilities, doesn't it??

I had come across this recipe a while back and  liked it. With my daughter's request in mind, it seems like a good time to share it, not only with her but with everyone.  The sheer simplicity of this recipe is what attracted me to it initially. The surprise element in it is the use of spring onions instead of regular onions. This makes all the difference! The addition of spring onion greens gives a  nice finishing touch.  This is a very light recipe in which spices are kept to a minimum giving the dish a nice wholesome taste.

Karahi  is a heavy bottom wide pan commonly used for cooking in India. Sometimes, as in this case too, the recipe is named after the vessel it is cooked in.

Ingredients: 

1/2 kg fish, boneless
1 tbsp vinegar
1 cup  spring onions, finely chopped
2 tomatoes, chopped
1 tbsp ginger, chopped
1 tbsp garlic, chopped
1/2 tsp red chilly powder
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp black pepper powder
1/2 tsp ajwain ( carom seeds)
1/2 tsp garam masala powder  ( whole spice powder)
Salt to taste
4 tbsp oil
2 green chillies, slit in half
2 tbsp green coriander leaves, finely chopped
2 tbsp spring onion greens, finely chopped
1/2 cup water

Method:   Place fish in a bowl and add vinegar. Mix and leave aside for few minutes. Wash fish well and pat dry. Finely chop spring onions, ginger, garlic, tomatoes, coriander leaves, spring onion greens and slit the green chillies.

In a heavy bottom pan heat oil on medium heat. Add the spring onions and fry lightly till they are softened. Add ginger and garlic and saute for a minute. Add tomatoes, carom seeds and spice powders...red chilly powder, turmeric powder,coriander powder, black pepper powder, salt and whole spice powder. Saute till oil separates. Add fish and stir, gently turning fish pieces a couple of times so that the spice mixture coats the fish. Add green coriander leaves, green chillies, spring onion greens and warm water. Cover and let it simmer on very low heat for five minutes. Serve hot.