Kadai or Karahi is a deep and round Indian cooking pot similar to Chinese wok but has steeper sides. In Northern India, these traditional pots are used to deep fry meat, fish, potatoes, sweets, and snacks like Indian Papadum Bread. They often call these foods Chicken Kadai dishes or Fish Kadai after the utensil.
You can use any deep and round stainless steel, copper, or nonstick pot to simmer your fish mixing with the tomato and garlic sauce. The most significant differentiation of Indian foods is the spice. The magical smell and taste of Curry will amaze you. If you are not a fan of seafood, you are free to try this recipe with chicken.
Pour three tablespoons of ghee (or melted Dairy Butter) in a broad wok and keep in flame. While the ghee is getting hot, roughly chop your tomatoes. Add the fenugreek seeds, cumin, and kalonji to the wok.
When the aroma of fenugreek seeds pervades the whole kitchen, add in the minced garlic. Stir and let them fry for a minute. Then, add red chili flakes and salt and let them cook for another minute. Now it’s time to add your chopped tomatoes into the wok.
Let the tomatoes cook over high heat and stir until they get dark red and look caramelized. Generally, it takes about 10 minutes to drain the tomato juice while cooking in a large wok.
It is time to place your fish fillets in the pan into the tomato sauce and gently stir to coat.
Turn the heat down and add in curry leaves and fenugreek leaves (Kasuri Methi) and let the fish cook in the spicy tomato mixture. The fish can get overcooked, so be careful to avoid a firm Fish Kadai.
When the fish is cooked, and the tomato is drained enough, serve your Fish Kadai and top it with chopped green chilies and cilantro. You can serve Fish Kadai with any bread you like. The best choice for Indian cuisine would be Naan or Pita bread. Enjoy!