Fish Karahi

Sometimes I think about how great I am. I mean there is no limit to my greatness. I'm like the highest ranking Jedi from Star Wars.

Sometimes people bother me but I never want to show that(which I just did) because I am too cool for this nonsense.

Sometimes I do not know what the hell I am writing but I keep on writing because its amusing, at least for me it is.

Anyway

Winter is gone but not my love for sea food. Last week someone told me fish is too delicate for karahi but thanks to thechefinme.com I found the perfect Fish Karahi recipe which I will share with you all today. Thechefinme.com is run by a wonderful lady who bakes the most delicious custom cakes in Lahore and I've tried and tested that myself. She also shares some amazing recipes and Fish Karahi is one of them. Absolutely one of the most amazing fish recipes ever.

You need:

Around 1 kilogram of boneless fish fillets 1 inch cut.

Around 6 roughly chopped tomatoes.

1 teaspoon ginger paste

2 teaspoon garlic paste

2 teaspoon whole coriander

2 teaspoon whole cumin

A small piece of ginger julian sliced

4 sliced & de-seeded green chilies

3 tablespoon chopped fresh coriander

5 tablespoon lemon juice

1/2 teaspoon turmeric

Salt per taste

2 teaspoon red chili powder

1/4 cup cornflour (maeda)

1/2 cup flour (atta)

First for the fish:-

Mix cornflour with flour. Season it with a pinch of salt, chili powder and add chilled water to form a medium thick batter.

Coat the fish properly and deep fry it till golden brown. Take out and set aside to prepare the karahi now.

  

Roast the whole cumin and coriander on low heat in a separate pan. Grind the roasted whole cumin and coriander in a raw powdered form.

Heat oil in a non stick pan or wok. Saute ginger & garlic paste on low heat.

Add whole cumin & coriander. Mix every thing on medium heat for 30 seconds and add chopped tomatoes. 

Cook the tomatoes on medium heat until they are chunky soft. Add 1/4 glass water. Add salt, chili powder & turmeric.

Then throw in the fresh cut ginger, green chilies and coriander. Masala is done when the oil comes out from the sides.

Add the fish now with 1/4 glass water and cook on low heat for 5-10 minutes. Stir in lemon juice.

What you are about to witness shall change your life completely. People, I bring you Fish Karahi. 

Fish & Chips w/ Mint Peas And Chunky Tartar Sauce

There was a time when people did not know me. Then I started cooking and everyone was like "Hey Shamsher! you're my best friend."

There was also a time when people did not use to love me and pay attention towards me. Then God gave me game and I started hustling. Learned cooking and then people started loving/praising me but now I don't feel like loving them back. To hell with everyone THIS people is my very own Fish & Chips sided with Tartar Sauce and Mint Peas.

This is made after watching a lot of videos and reading a lot of recipes and instructions. 

Today not only you will learn how to make Fish & Chips but also to make the most CRISPIEST Fish & Chips alongside something which I never knew existed called Mint Peas. Mint Peas is so simple like my life and is very easy to make.

Then last but not the least comes the Chunky Tartar Sauce which will be so delicious that you will leave the fish and eat it alone. ALONE

Let's start now...

First up I will suggest you to make Tartar Sauce and freeze it. So, it's nice and chilly when you eat it with the fish.

For Tartar Sauce you need:

Mayonnaise 1 pouch or depends on  your quantity. I had to made more because me and my family being Kashmiris eat like animals.

Capers around 4-6 tablespoon

4 Gherkins

(Both gherkins and capers are easily found at AlFatah and Green Valley in pickle form and the pickle form is required.)

2 Hard boiled eggs

4 Shallots diced

Dill leaves a bunch

2 Lemon Juice

Hand chop the dill leaves and add the gherkins, capers and hard boiled eggs to a chopper. Finely chop them.

Take the mayo out in a bowl. Add the dill leaves and the chopped gherkins, capers and hard boiled eggs along side the lemon juice and your CHUNKY Tartar Sauce is as ready as a groom to say 'kabool hai' on his wedding.

Now it's time to make them crispy chips.

For chips you obviously need chips and the quantity depends on you.

A suggestion is that you cut your chips nice and thick and put them under water for at least 30-60 minutes before making anything as it will remove some starch from the potatoes.

Drain these potatoes.

Warm up some water till it simmers and add these chips in to the simmering water for 90 seconds to 2 minutes NOT ANYMORE THAN THAT. Drain.

 The oil type we will use to fry stuff is SUNFLOWER OIL.

Don't mind this packet, mom did not let me use her oil stock. This is how cruel is my family to me. Now, I sound like a stupid rich brat but I ain't even rich bruh.

Warm up the oil on medium heat and enter all the potatoes for the initial fry. YES WE ARE FRYING CHIPS TWO TIMES.

Now heat the oil on FULL HEAT and fry them chips again till they are light brownish on outside which is the sign that they are DONE.

Chips are done.

Now moving to the next phase which is the fish.

You need:

Fish fillets

I literally cooked more than 2 kilograms.

Place the fish on a paper toweled plate and season it with some salt and black pepper. The salt will extract all the moisture out of the fish and it will make the batter stick to it firmly and also the batter will stay crispier this way.

For the fish batter you need:

1/4 cup of milk

1 tablespoon of honey

300 ml club soda

corn flour or rice flour preferably

salt & pepper as per taste aka HASB E ZIAQA

Put the flour in a bowl add salt & pepper. Then add 300 ml of club soda(make sure its cold), milk and honey. Whisk it and make it into a thick paste form.

Grab the fillet from one corner. Dip the fish fillet in this batter, shake of the extra batter on the fish gently and FRY till the outer crust of the fish is brown. Drain.

The fish is done, nice and crispy.

Now comes the final part of this recipe. Mint Peas. Funny name lol

You need:

2 tablespoons of butter

250 gms of boiled peas

finely chopped mint leaves

This is easy as cake and I do not know how to make cake. Anyway

Melt butter in a pan

DARN LOADSHEDDING BUT I WILL NOT STOP. - mobile flashlight -

Add peas and let them mix up with the butter. Then add mint leaves and squish the peas gently with a wooden utensil.

Out everything you've made above nicely on a plate. Sit back and enjoy your Fish & Chips w/  Mint Peas and Chunky Tartar Sauce.

 

DRAIN!

'Ca Chien Sot CA' - ' Fried Fish in Tomato Sauce'

'Ca Chien Sot Ca' let me say it again for you 'Ca Chien Sot Ca' I don't even know WTH is that but according to google this means 'Fried Fish in Tomato' which is also the name of my experiment today.

Time to teach ya'll how this Chinese beauty is made.


You need 1 kilogram boneless fish and cut it cube like

2 medium finely chopped onions

3 tomatoes finely chopped 

1/2 cup tomato sauce

2 teaspoon ginger garlic paste

1 teaspoon salt for gravy 1 teaspoon for marinade

1.5 teaspoon black pepper for gravy 1 teaspoon for marinade

2 tablespoon cornflour

2 tablespoon soy sauce

1 tablespoon chili sauce

2 teaspoon vinegar

1 egg

1 cup water

1 tablespoon chopped coriander

 

Add 1 egg, 2 tablespoon cornflour,  1 teaspoon salt & 1 teaspoon back pepper to the fish and marinate for 15-20 minutes. Mix it gently with hands and not any utensil. It is okay to get your hands dirty at times if you know what I mean.

 

Blend the tomatoes, tomato sauce, soy, chili sauce, ginger garlic paste, vinegar, salt& pepper into a paste and set aside. BLEND BLEND

 

Put 1 cup oil in a pan to deep fry fish until crispy. CRISP CRISP. Beautiful, ain't it? 

  

Keep fish aside. Now add 4 tablespoon oil in a pan and sauté onions until transparent. 

Add paste & cook for 15 minutes. Add fish and cook for another 20 minutes on medium heat. If you think the gravy is burning then you can add 1/2 a cup water to let it cook for the mentioned time.

 

After 20 minutes it will be ready. If you want to spice it up you can add diced green chilies.

 

After great work & great decorative efforts (LOL JOKING) I give you 'Ca Chien Sot Ca' which apparently means 'Fried Fish in Tomato Sauce'.

This plate has been decorated specially for me maa. She is eating it right now and not giving a damn about the rest of the world. Mom ate the full late that's how I know it was tasty. TRY THIS AND GIMME FEED BACK.

COMMENT LAZY SOULS!!!