Khan Quetta Fish Karahi Recipe (Pre-Fried Fish, Ghee Karahi)
Khan Quetta fish karahi is a fire-cooked street karahi: ginger garlic in ghee, halved tomatoes and green chillies softened under a lid, a thick tomato gravy, and pre-fried fish folded in at the end with cream and a final sprinkle of spices. We filmed it at Khan Quetta Fish Restaurant, where the karahi cooks over open flames.
Serves: 3 | Prep: 15 min | Cook: about 20 min
Difficulty: Easy (our estimate) | Best for: dinner with naan, fish lovers
Heat level: medium (our estimate)
Watch the Khan Quetta Fish Karahi Video
What Makes This Khan Quetta Fish Karahi Different
Fish is fried first. The fish is pre-fried, so it stays firm in the gravy and does not turn mushy.
Ghee as the fat. Half a cup of ghee gives the karahi its restaurant taste.
Tomatoes steamed, then mashed. Halved tomatoes and green chillies cook under a lid with a little water. The skins come off and the tomatoes are mashed into a gravy.
Spices in two rounds. Most of the spices go in with the gravy, and a smaller second round goes on at the end for a fresh aroma.
Ingredient Notes
- Fish: finger fish or any firm fish, fried beforehand.
- Karahi masala: use any good brand; a second 1/2 tsp goes in at the end.
- Cream: 3-4 tbsp of fresh cream make the gravy rich.
| Ingredient | 500 g fishserves 3 | Notes |
|---|---|---|
| Fish | 500 grams | Finger fish or any of your choice, pre-fried |
| Tomatoes | 4-5 medium | Halved |
| Green Chilies | 5-6 | Medium size |
| Ginger Garlic Paste | 1/2 tbsp | |
| Karahi Masala | 1 tsp | Any good brand |
| Coriander Powder | 1 tsp | Crushed/Kuta hua |
| Cumin Powder | 1 tsp | Zeera |
| Black Pepper Powder | 1 tsp | Kali Mirch |
| White Pepper Powder | 1/4 tsp | Safaid Mirch |
| Salt | 1 tsp | or to taste |
| Water | 1/2 cup | |
| Ghee | 1/2 cup | For authentic taste |
| Fresh Cream | 3-4 tbsp | |
| For Final Touch: 1/2 tsp Karahi Masala, 1/2 tsp Black Pepper, 1/2 tsp Cumin Powder. | not stated |
Amounts are from the video and recipe card. Items marked * are our estimate.
How to Make Khan Quetta Fish Karahi
1. Cook the aromatics
Heat ghee in a karahi and add 1/2 tbsp of ginger-garlic paste. Sauté for about a minute until the raw smell disappears and it becomes aromatic.
2. Soften the tomatoes
Add halved tomatoes and green chilies into the ghee. Pour in 1/2 cup of water, cover with a lid, and cook on medium flame for 10 minutes until the tomatoes are soft.
3. Make the gravy
Once softened, carefully remove the tomato skins using tongs. Use a spoon to mash the tomatoes thoroughly until they blend into a smooth, thick gravy base. Add the first set of spices: 1 tsp Karahi Masala, 1 tsp crushed coriander, 1 tsp cumin powder, 1 tsp black pepper, 1/4 tsp white pepper, and salt. Mix well and cook until the ghee separates from the masala.
4. Add the fish and cream
Gently add the pre-fried fish pieces (Finger fish or your choice) into the gravy. Mix very carefully for 1-2 minutes, ensuring the fish pieces do not break. Pour in the fresh cream and add a little extra ghee if needed. Cook for half a minute to fully incorporate the creaminess into the spicy gravy.
5. Season and finish
Final Commercial Seasoning For the signature restaurant touch, sprinkle the remaining 1/2 tsp Karahi Masala, 1/2 tsp black pepper, and 1/2 tsp cumin powder over the fish. Garnish Mix gently for another 1-2 minutes on medium-high heat until the gravy thickens and the aroma is fully released. Garnish with fresh ginger juliennes and serve hot.
Special New Khan Quetta Fish Karahi
Ingredients
Method
- Heat ghee in a karahi and add 1/2 tbsp of ginger-garlic paste. Sauté for about a minute until the raw smell disappears and it becomes aromatic.
- Add halved tomatoes and green chilies into the ghee. Pour in 1/2 cup of water, cover with a lid, and cook on medium flame for 10 minutes until the tomatoes are soft.
- Once softened, carefully remove the tomato skins using tongs. Use a spoon to mash the tomatoes thoroughly until they blend into a smooth, thick gravy base.
- Add the first set of spices: 1 tsp Karahi Masala, 1 tsp crushed coriander, 1 tsp cumin powder, 1 tsp black pepper, 1/4 tsp white pepper, and salt. Mix well and cook until the ghee separates from the masala.
- Gently add the pre-fried fish pieces (Finger fish or your choice) into the gravy. Mix very carefully for 1-2 minutes, ensuring the fish pieces do not break.
- Pour in the fresh cream and add a little extra ghee if needed. Cook for half a minute to fully incorporate the creaminess into the spicy gravy.
- Final Commercial Seasoning For the signature restaurant touch, sprinkle the remaining 1/2 tsp Karahi Masala, 1/2 tsp black pepper, and 1/2 tsp cumin powder over the fish.
- Garnish Mix gently for another 1-2 minutes on medium-high heat until the gravy thickens and the aroma is fully released. Garnish with fresh ginger juliennes and serve hot.
Video
Notes
- Pre-Fried Fish: Always use pre-fried fish for this recipe to maintain the texture and prevent it from becoming mushy in the gravy.
- Tomato Base: Mashing the tomatoes properly after removing the skin is the secret to that thick, restaurant-style “Masala.”
- Final Seasoning: Don’t skip the final sprinkle of spices at the end; it provides the fresh aroma typical of Quetta-style restaurants
Khan Quetta Fish Karahi Problems and How to Fix Them
- The fish breaks up: stir very gently and use pre-fried, firm fish.
- The gravy is thin: cook on medium-high heat for the last 1-2 minutes until it thickens.
- The tomato skins stay in the gravy: remove them with tongs after the tomatoes soften.
Serving and Storing
Serve hot with naan or paratha. Fish karahi is best eaten fresh; reheat gently so the fish does not break.
Khan Quetta Fish Karahi FAQs
Why is the fish fried first?
Pre-fried fish keeps its texture when it goes into the hot gravy.
Can I use another fish?
Yes. Use a firm fish that holds its shape.
Can I use oil instead of ghee?
Yes, but the ghee gives the authentic restaurant taste.
More Recipes
- Shinwari fish karahi: a Karachi-style fish karahi.
- Barohi mutton karahi: another fire-cooked karahi.
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