Market Fish and Karahi Curry Sauce recipe

Market fish and karahi curry sauce

Chef Sid Sahrawat shares his recipe for a simple but delicious fish curry. Karahi is the name for a type of Indian round-bottomed iron wok and a spicy tomato-based curry sauce.

Ingredients (serves 4)

  • 600g firm, white fish fillet or fillets, skin on
  • Oil or butter
  • 1 x 500ml jar Cassia at Home Karahi Curry Sauce
  • A good handful of fresh mint, leaves picked
  • 150g natural, unsweetened yoghurt
  • ½ tsp Cassia at Home chaat masala
  • 4 large Savoy cabbage leaves, cut into rectangular pieces, 5–7cm in width


  • Cut the fish into 4 pieces. Add a drizzle of oil or a good knob of butter to a frying pan and put over medium heat.
  • Cook the fish pieces, skin-side down, for 2–3 minutes until the skin is crisp, then turn and cook for a further minute until translucent. Remove from the pan and leave to rest. Meanwhile, warm the curry sauce in a saucepan.
  • Put the mint leaves in a blender along with the yoghurt. Season with a pinch of salt and the chaat masala. Blend until well combined and set aside.
  • Wipe out the warm frying pan and add a drizzle of oil or a good knob of butter. Add the cabbage pieces and pan-fry until just tender.
  • To serve, put a piece of fish on each plate and dollop the mint and yoghurt to the side. Spoon some warm curry sauce over each piece of fish and top with the cabbage.
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