The Best On Earth Karahi Wok Low Fat Fish Korma Recipes
THE BEST ON EARTH KARAHI (WOK) LOW FAT FISH KORMA
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
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
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
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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