Machli Karahi (Lahori Fish Karahi)
Crisp coated white fish folded into a thick tomato and ginger gravy at the last moment, so it stays firm.
Made with Karahi masala base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelMedium
- Costabout £2.16 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Pat the fish dry. Mix the chickpea flour, rice flour, carom seeds, turmeric and salt in a wide bowl and toss the fish in it to coat lightly.
- 2
Warm your ready made karahi masala base (see the base recipe) in a wide pan until gently simmering. Keep it hot over a low heat.
- 3
Heat the oil in a large non stick frying pan over a medium high heat. Fry the fish in two batches for 2 to 3 minutes each side, until golden and crisp. Drain on kitchen paper.
6 min - 4
Slide the fish into the hot gravy. Shake the pan to coat and do not stir hard, as the fish will break up. Cook for 2 minutes.
2 min - 5
Check a piece is opaque and flakes easily all the way through.
- 6
Squeeze over the lemon juice and scatter with the ginger and coriander. Serve straight away with rice or naan.
Tips
- Add the fish to the gravy at the last moment so the coating stays slightly crisp.
- Choose thick, firm fillets. Thin fillets fall apart in the sauce.
- Shake the pan to coat the fish rather than stirring with a spoon.
Storing and freezing
Best eaten fresh. Keeps 1 day in the fridge, cooled within 1 to 2 hours. Reheat once, until steaming hot all the way through. Do not freeze.
Questions
Can I bake the fish instead of frying?
Yes. Coat the fish, spray lightly with oil and bake at 220 degrees for 12 minutes, turning once, until golden and cooked through.
Which fish is best?
Firm white fish such as cod, haddock, pollock or catfish. Avoid delicate fish like sole, which breaks up in the gravy.
Is it gluten free?
Yes. The coating uses chickpea flour and rice flour, with no wheat. It is also dairy, egg and nut free. It contains fish.
More made with karahi masala base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.