Home Cook Together. Celebrate Life.

PakistaniAuthentic Cuisine

Pakistani Fish Curry

Serves 4 to 6 Entree seafood, Fish

Pakistani Fish Curry

Pakistani Fish Curry, a staple in homes from Karachi to Islamabad, captures the essence of the country's rich culinary landscape. This dish finds its place on tables during both casual weekday dinners and special family gatherings, offering a comforting embrace of tradition and warmth. Unlike the grand feasts of celebration, this curry is a humble yet cherished part of everyday life, prepared with care and meant for sharing.

The taste is a harmonious blend of earthy turmeric and the subtle sweetness of onions and tomatoes, enveloping firm white fish in a luscious, aromatic sauce. Generous use of oil brings a depth and richness, while seasoning by hand allows each family to impart their own touch. Serve it with freshly steamed basmati rice or warm naan to fully appreciate its comforting, familiar allure.

Ingredients

  • 700 gfirm white fish
  • 1onion
  • 2tomatoes
  • 80 mloil
  • 1 tspturmeric
  • to tastefine sea salt and black pepper

Method

  1. Begin by cleaning the 700 g of firm white fish. Rinse it under cold water and pat it dry with paper towels to remove excess moisture. This helps the fish to sear properly without steaming.
  2. In a large, heavy-bottomed pan, heat 80 ml of oil over medium heat. Once the oil is shimmering, add 1 finely chopped onion. Cook the onion, stirring occasionally, until it turns golden brown and fragrant, which will enhance the curry's depth of flavor.
  3. Add 1 tsp of turmeric to the onions, stirring well to coat them evenly. This step releases the turmeric's earthy aroma and vibrant color, which are essential for the curry's characteristic appearance and taste.
  4. Chop 2 tomatoes and add them to the pan. Stir them in and allow them to cook down, stirring occasionally, until they break down into a thick sauce. This will take a few minutes, and you'll know it's ready when the oil starts to separate from the tomato mixture.
  5. Season the sauce with fine sea salt and black pepper to taste. Stir well to ensure the seasoning is evenly distributed throughout the sauce.
  6. Gently place the fish pieces into the sauce, ensuring they are submerged. Cook the fish over medium heat, turning once, until it is just opaque and flakes easily with a fork. This should take a few minutes, and the fish should remain tender and moist.
  7. Taste the curry for salt and adjust if necessary. Serve the Pakistani Fish Curry immediately, garnished with fresh coriander if desired, and enjoy it with steamed rice or naan.
Cover of Authentic Pakistani Cuisine
From the cookbook

Authentic Pakistani Cuisine

This recipe is from Authentic Pakistani Cuisine by Yassine Sbiti — the Pakistani volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

Explore Pakistani cuisine