Afghani Fish - SK Khazana

Rich and creamy this fish preparation from Afghanistan is a treat for both eyes and palate This is a Sanjeev Kapoor exclusive recipe.

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Afghani Fish - SK Khazana

Main Ingredients Fish fillets, Salt
Cuisine Other cuisines
Course Main Course Seafood
Prep Time 26-30 minutes
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg

Ingredients list for Afghani Fish - SK Khazana

  • 400 grams Fish fillets cut into 2 inch pieces
  • to taste Salt
  • 1 tablespoon Lemon juice
  • 2 Medium onions quartered
  • 8-10 Garlic cloves
  • iu-1 inches Ginger sliced
  • 8-10 Cashewnuts
  • 1 1/2 tabl teaspoon Ghee
  • 1 1/2 cups Tomato puree
  • 2 teaspoons Red chilli powder
  • 1 teaspoon Coriander powder
  • 4 tablespoons Yogurt
  • 1 teaspoon Dried fenugreek leaves (kasuri methi)
  • 1 tablespoon Fresh cream
  • a few Coal pieces
  • 3-4 Cloves
  • for garnish Ginger strips
  • 1 for garnish Fresh coriander sprig


  1. Take fish pieces in a bowl, add salt and lemon juice, mix and set aside for 10-15 minutes.
  2. Put onion, garlic, ginger, cashew nuts and sufficient water in a blender jar and blend into smooth paste.
  3. Heat 1½ tbsps ghee in a non-stick deep pan, add the ground mixture and sauté for 4-5 minutes.
  4. Add tomato puree, mix well, cover and cook for 8-10 minutes. Add red chilli powder, coriander powder and salt, mix well and sauté till the mixture comes to a boil.
  5. Add yogurt and mix well. Add fish pieces, mix well, cover and cook for 5-10 minutes.
  6. Add dried fenugreek leaves and fresh cream and mix well. Turn off the heat.
  7. Place hot coals in a steel bowl and place it in the pan. Place cloves over the coal and pour 1 tsp ghee over them. Cover and let the smoke infuse for 3-4 minutes.
  8. Remove the bowl of coal. Transfer the Afghani fish into a serving bowl. Garnish with ginger strips and a fresh coriander sprig. Serve hot.