The Best On Earth Karahi Wok Low Fat Fish Korma Recipes

THE BEST ON EARTH KARAHI (WOK) LOW FAT FISH KORMA

The Best on Earth Karahi (wok) Low Fat Fish Korma image

This is from Anjali Vellody's FOOD column, Weekend. Enjoy! Note: Since this recipe calls for yogurt instead of cream, it is considerably low-fat!

Provided by Charishma_Ramchanda

Categories Curries

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

375 g any white-fleshed fish, cut into large chunks,washed and dried
3/4 cup low-fat plain yogurt
1/2 teaspoon sugar, to taste
salt, to taste
3 tablespoons ghee
2 bay leaves
2 cloves
2 green cardamoms
1 inch cinnamon stick
3 large onions, finely sliced
1 1/2 inches fresh ginger, washed,peeled and chopped
3 whole dried red chilies
1 large onion, peeled,washed and chopped

Steps:

Grind all the ingredients that have to be ground in a mixer/grinder.
In a large bowl, mix together the ground paste prepared above, sugar, salt, yogurt and the fish pieces.
Mix thoroughly so as to coat the fish in the masala marinade.
Cover the bowl and marinate for 20 minutes.
After 20 minutes, heat ghee in a wok.
Toss in the cloves, cardamoms, cinnamon and bay leaves.
Stir-fry for a few seconds to a minute.
Fold in the sliced onions.
Continue to stir-fry until the onions are golden-brown in colour and smell wonderful.
Add the fish pieces to the onions alongwith the marinade.
Stir well.
Cover the wok in which you are cooking the fish korma, lower flame to a simmer and cook the fish until it is tender and ready to eat.
Remove from heat.
Serve hot with long grain White Basmati rice.
Enjoy!

PAKISTANI CHICKEN KARAHI

Pakistani Chicken Karahi image

This is a restaurant-style Pakistani Chicken Karahi recipe that can be prepared quickly and easily with no finicky steps.

Provided by Izzah Cheema

Categories Main Course

Time 45m

Number Of Ingredients 18

Ingredients

2 tbsp ghee (See Note for dairy-free)
2-3 tbsp neutral oil (or sub more ghee)
1 small onion (finely chopped)
8 garlic cloves (crushed)
3/4 inch ginger (crushed)
1-2 Serrano or Thai green chili peppers (whole)
2-2.2 lbs skinless, bone-in chicken (cut up into small pieces)
8 small tomatoes (I use Roma or Vine) (diced)
2 tsp coriander powder
1 tsp cumin powder
1 tsp red chili powder (or to taste)
2 tsp kosher salt (divided)
¼ cup plain whole-milk yogurt (whisked - See Note for dairy-free)
1 tsp black peppercorns (freshly ground, or more to taste)
1/2 tsp garam masala
2-3 green chili peppers (slit in half)
1-2 tbsp fresh ginger (julienned)
1 tbsp fresh cilantro (chopped)

Steps:

Heat a large, heavy-bottomed pan over high heat, and add the ghee and oil. Once hot, add the onions and sauté for 5-6 minutes, or until lightly golden. Add garlic, ginger, and whole green chili pepper and sauté for about a minute.
Add the chicken and ½ tsp salt and sauté for 5 minutes, or until the color of the chicken changes and it has stopped releasing water. Add the tomatoes, coriander, cumin, red chili pepper, and remaining salt and sauté for another minute.
Lower the heat to medium, cover, and allow the chicken cook for 20 minutes, stirring once in between.
Uncover and raise the heat to high. Sauté for 10 minutes to finish cooking the chicken and reduce excess liquid.* You will notice the chicken taking on a glossy appearance as the ghee/oil starts to separate.
Lower the heat to medium, add in the whisked yogurt, and gently sauté for 2-3 minutes. Taste and add more salt, if needed. (I usually need another 1/8 tsp.) Add freshly ground black peppercorns and garam masala, and stir to combine. Top with green chili peppers, julienned ginger, and cilantro. Serve hot with roti, naan, bread, or rice.

Nutrition Facts : Calories 234 kcal, Carbohydrate 6 g, Protein 20 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 109 mg, Sodium 905 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

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