Fish Karahi
I know salmon isn’t appetizing for a lot of folks, but it caramelized so nicely in the ‘spice syrup’. It got a little sweet, which balanced out the spice from the ginger, chile, and paprika; the water released from sweating the onions and tomatoes kept the fish from drying out.
Karahi with Fish
Recipe from my best friend's Pakistani mother-in-law, originally taught with chicken.
2 tbsp oil
¾ tsp paprika or chili (chili if you like a lot of heat)
½ tbsp turmeric
Sprinkle of crushed red pepper, to taste
1 tsp, heaping, ground coriander
½ tsp cumin (optional)
½ tsp salt
2 tsp chopped fresh ginger
1 tsp, heaping, chopped garlic
2 medium onions, sliced
2 roma tomatoes, diced (about 1 cup)
¼ cup yogurt
1 serrano chile, sliced
1 tbsp ginger, julienned
¼ cup cilantro, coarsely chopped
2 salmon collars or filets of your choice
