Kharra Masala Fish (Fish With Tomatoes and Onions)

By Zainab Shah

Updated April 18, 2022

Kharra Masala Fish (Fish With Tomatoes and Onions)
Christopher Testani for The New York Times. Food Stylist: Monica Pierini.
Total Time
25 minutes
Rating
4(752)
Comments
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The classic sweet and sour combination of onion and tomato makes the base for this quick fish kharra masala. Optional mustard seeds add pungent flavor and pair well with lemon juice, ginger and the smoldering heat of dried round red chiles. Use any kind of white fish you like and add more onion for more sweetness. Serve this bright and punchy dish with rice or roti, or by itself. For a saucier dish that’s more like a curry, stir in a half cup of water, fish stock or coconut milk after Step 2 and bring to a simmer.

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Ingredients

Yield:4 servings
  • 2tablespoons ghee or neutral oil
  • 1teaspoon coriander seeds (optional)
  • 1teaspoon black mustard seeds (optional)
  • 6dried whole round red chiles, preferably Dundicut
  • 1medium Spanish onion, or white, finely chopped
  • 1teaspoon garam masala
  • 1teaspoon ground cumin
  • ½teaspoon ground turmeric
  • 1teaspoon kashmiri red chile powder
  • 4medium plum tomatoes, chopped
  • 1teaspoon fine sea salt
  • 1½pounds firm, skinless white fish, such as cod or haddock, cut into 3-inch pieces
  • Juice of 1 medium lemon, about ¼ cup
  • 2chopped Thai green chiles
  • 1(2-inch) piece of ginger, peeled and julienned
  • 1tablespoon chopped fresh cilantro
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

288 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 19 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 34 grams protein; 709 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat ghee in a medium pot over medium until it melts, 30 to 45 seconds. Add the seeds and round red chiles. Stir continuously until fragrant, about 30 to 45 seconds.

  2. Step 2

    Add onion. Stir occasionally, and continue cooking until it starts to turn golden brown, about 5 minutes. Stir in the garam masala, cumin, turmeric and chile powder. Add the tomatoes and salt, and stir so all the ingredients are evenly mixed. Continue cooking, stirring occasionally, until tomatoes are tender and the oil starts to separate (you’ll see the oil form an outline around the jammy tomato), about 7 minutes.

  3. Step 3

    Add the fish pieces in one layer, cover and let cook over low heat for 7 minutes. Remove the lid, and flip the fish pieces so they are coated with masala on all sides. Cover again and let it cook on low until the fish is cooked through, about 2 minutes. Top with lemon juice, green chiles, ginger and fresh cilantro. Serve with roti, rice or by itself.

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Ratings

4 out of 5
752 user ratings
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Comments

S

Mustard seeds should optimally pop in hot oil to enhance their flavour, otherwise the taste doesn't really seep through their thick coat. This can take a while and other ingredients may scorch in the meantime, so add them in first, let them pop, then add the other ingredients. Coriander seeds are large and crunchy and would benefit from being lightly crushed before adding.

Mark

I was not familiar with Dundicut chilis and have learned they are a Pakistani pepper at the beginning of the heat scale including the much hotter Scotch bonnet and habanero peppers. Of course I could order them online, but can anyone recommend a substitute if I can't find them locally? Thanks.

Richard Harris

I loved this spicy way to cook fish. The recipe was was easy to follow and I used spices on hand except the Dundicut chiles and the Kashmiri chili powder. I substituted Calabrian chilies in olive oil and course ground Aleppo pepper. For fish I used Swordfish. For the topping I used home made pickled Serrano peppers with lemon juice, cilantro, and ginger, per recipe. The fish Accompanied with lime raita based dressed crunchy coos lettuce salad and Rice. One pan and 30 minutes later, JOY !

Charley

I found the sauce a bit overpowering the flavor of the fish.

Amaris

Following others’ comments used Serrano Chiles for Thai green Chiles and used hot red Chiles given as a gift from Italy for Dundicut Chiles (six teaspoons). Crushed coriander seeds in mortar and pestle. Used diced tomato from can as tomatoes aren’t in season. Used cod. It was spicy and just in the edge of my tolerance but my spouse loved it. Will cut back on the red Chiles a bit next time.

Heath H.

Made exactly as written, with the addition of a little tamarind paste before the fish went into the sauce. Our household likes the tang of certain southern Indian dishes, and this recipe received it well. Zainab Shah's recipes are designed to encourage experimentation while still getting fantastic results.

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