Highway Karahi Recipe | Lively Weekends | Desi Food

Method:
Heat oil in a wok. Add ginger garlic paste and fry chicken for 10 minutes or until golden
Take out half of the oil from the wok and add tomatoes cut in half
Keep on cooking on medium heat, as tomatoes soften remove the skin
Add Salt and keep on breaking the tomatoes with spoon to make gravy
Lower the heat, add green chilies and simmer to let the chicken get cooked completely.
As oil separates add black pepper cook for another 2 minutes and serve

Method:
Marination :
Apply salt and vinegar to the fish pieces and keep for one hour. Rinse well to remove any smell. Pat dry
Prep Dry Fish Masala

Roast fry and grind:
5 red dry chillies+ 1 Tbsp coriander +1 Tsp fennel seeds( saunf) + 1 Tsp cumin seeds( zeera) +1 Tsp Mustard seeds+1 Tsp haldi powder + 1/2 Tsp salt. OR you can use ready made fry fish masala of any reliable brand

Method :
Mix half of the dry masala with vinegar and coat fish pieces and keep for 15 minutes
Heat oil in wok and fry the fish pieces on medium flame ( when half done take them out)
Strain all the excessive oil leaving just sufficient for gravy
In the oil add chopped tomatoes and onion cook as they soften add rest of the masala + little water to form gravy .
Add potatoes wedges , cover and cook until potatoes soften
lastly add fried pieces of fish, cover and let it simmer for 5-8 minutes
Do not use too much spoon shake the wok once or twice
Best is to use a broad frying pan or Pateeli

Method:
Heat oil in a wok and fry Mon Salwa meat balls to golden
Take out meat balls and keep aside
Fry onion until golden & crispy Mix with yoghurt and grind to a paste
In the oil left in the wok add this paste + all spices
Cook the masala until oil separates
Add MonSalwa meat Balls + 1 cup water to make curry
Let it simmer for 5 minutes
Serve with Garam masala sprinkled and coriander leaves

Method:
Cut the sides of the bread slices
Heat ghee oil in a pan and fry bread pieces until golden & crispy
Boil milk until it reduces to half. Then add condensed milk and a pinch of zarda rung .keep aside
Next dip bread slices in the milk one by one and set them on the serving plate
Pour the left over milk on the bread slices
Sprinkle khoyia
Decorate it with Almond & Pistachios