Preparing Karahi Cod

Karahi Cod, a flavourful dish inspired by the traditional Pakistani and North Indian cuisine, combines tender pieces of fresh cod with a rich tomato-based sauce infused with ginger, lemon juice, and aromatic spices. I went with cod because it is a seafish that is easily available from the Atlantic and not in the Indian Ocean.  I would like to find versions using fish from those seas. Whether you prefer it mild, medium, or hot, this dish offers a delightful balance of flavors that will tantalize your taste buds. Here’s how you can prepare Karahi Cod for two people.

Ingredients

• 2 cod fillets, about 200-250 grams each, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 green chili, slit lengthwise (adjust according to spice preference)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust according to spice preference)
• Salt to taste
• Juice of 1 lemon
• Fresh coriander leaves for garnish

Preparation

Preparing the Cod:

1. Rinse the cod fillets under cold water and pat them dry with paper towels.
2. Cut the cod fillets into bite-sized pieces and set aside.

Cooking the Karahi Cod:

1. Heat vegetable oil in a karahi or a deep skillet over medium heat.
2. Once the oil is hot, add cumin seeds to the pan and let them splutter for a few seconds.
3. Add the finely chopped onions to the pan and sauté until they turn translucent and start to brown, which should take about 3-4 minutes.
4. Add minced garlic, grated ginger, and slit green chili to the pan. Sauté for another 1-2 minutes until the raw aroma of the garlic and ginger disappears.
5. Add chopped tomatoes to the pan and cook until they soften and release their juices, stirring occasionally, which should take about 5-6 minutes.
6. Once the tomatoes have cooked down and formed a thick sauce, add coriander powder, turmeric powder, red chili powder, and salt to the pan. Mix well to combine all the spices with the tomato mixture.
7. Lower the heat to medium-low and gently add the cod pieces to the pan, ensuring they are coated evenly with the tomato-spice mixture.
8. Cover the pan with a lid and let the cod cook in the sauce for about 8-10 minutes or until it is cooked through and flakes easily with a fork. Be careful not to overcook the fish.
9. Once the cod is cooked, squeeze fresh lemon juice over the dish to enhance the flavors. Adjust the amount of lemon juice according to your taste preference.
10. Taste the sauce and adjust the seasoning if necessary, adding more salt or chili powder as desired.

Serving:

1. Transfer the Karahi Cod to a serving dish.
2. Garnish with freshly chopped coriander leaves for a burst of freshness and color.
3. Serve hot alongside naan bread, steamed rice, or roti, allowing the fragrant aroma to tantalize your senses.
4. Optionally, serve with lemon wedges on the side for squeezing over the Karahi Cod just before eating, for an extra tangy kick.

Tips:

• If you prefer a milder version of the dish, you can reduce the amount of red chili powder or omit the green chili altogether.
• For a richer sauce, you can add a tablespoon of cream or yogurt to the tomato mixture before adding the cod.
• Ensure not to overcook the cod as it can become tough and rubbery. The fish should be cooked just until it flakes easily with a fork.

Karahi Cod is a delightful dish that brings together the delicate flavors of fresh fish with the bold spices of Pakistani and North Indian cuisine. Enjoy the tender, flaky cod enveloped in a luscious tomato-based sauce, infused with the warmth of ginger, the tanginess of lemon, and the earthiness of cumin and coriander. Whether you prefer it mild, medium, or hot, this dish is sure to satisfy your cravings for authentic flavors and comforting aromas.