🇵🇰 Pakistani

Fish Aloo Bukhara

Name: Fish Aloo Bukhara
Prep time: 15 min
Cook time: 42 min
Total time: 57 min
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 1 tsp Garam Masala; to taste Salt; 2, halved and sliced Onion; 4 cloves, crushed Garlic; 2 tbsp Ghee; 2 Bay Leaf; 1 tbsp Sugar; 500 g fillets Fish; 500 ml Stock or Broth; 8 Prunes

🇵🇰 Pakistani

Sweet-sour fish stewed with prunes — a classic Karachi celebration dish. Ready in 57 minutes including prep.

Prep 15 min Cook 42 min Serves 4 Hard

Ingredients

Garam Masala1 tsp
Saltto taste
Onion2, halved and sliced
Garlic4 cloves, crushed
Ghee2 tbsp
Bay Leaf2
Sugar1 tbsp
Fish500 g fillets
Stock or Broth500 ml
Prunes8

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Brown the fish deeply in the Ghee in a heavy pot — patience here pays off later.
2
Remove it, then let the onion and garlic soften in the drippings with the garam masala.
3
Return the fish, add the stock and bay leaves, and bring to the gentlest simmer.
4
Cover and braise low and slow until the fish yields to a spoon, about 45 minutes.
5
Skim the fat, reduce the sauce to a glaze, and serve with something starchy to catch every drop.

Chef's tip

Skim the fat from the surface before the final reduction for a cleaner sauce.

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Video: Fry Fish Recipe | Chira Fish | Tilapia Fish | Mint & Plums (Aloo Bukhara) Sauce | Asian Fish Fry · on YouTube