Pakistani Kima Fish Chili

Laden with lean protein, starch, and vitamin-packed vegetables, today’s chili (officially #175 of 365) is a riff from a family favorite- a Pakistani dish, kima.  We typically make kima with ground beef and curry, but this fish/chili version should be equally satisfying and substantially fortifying.  With the ultramarathon a scant few days away, I am uncomfortably in the shadow of the gallows.  The difficult high-mileage training is in the books and the hour has arrived for the (even more arduous) “soft preparations”.   As carbohydrate loading has never produced any desired effect, I am turning to chili loading.  A race-week diet heavily steeped in chili has its benefits.  For example, today for lunch #1, I consumed the leftover chili fish burritos and for lunch #2, I downed a turkey sandwich smothered in the chili sauce from Friday’s chili eggs benedict.    For dinner, I am wolfing down a few bowls of Pakistani Kima Fish Chili.   As a result, I feel sleek, strong, and prepared to romantically violate the time-space continuum.  This in contrast to my bouts with carb-loading during which I feel like Elvis at a pancake and malt liquor buffet.





2 T olive oil

1 C diced white onions

¼ C diced fresh jalapenos

1 clove garlic, smashed

1 lb firm fleshed fish, diced (you guessed it, we used swai)

1 T chili powder

1 t paprika

2 C canned diced tomato

2 C diced red potatoes

1 T frozen peas and carrots




  1. In a pot, brown onion, pepper, and garlic in hot olive oil.
  2. Add fish and cook through.
  3. Add remaining ingredients and simmer on low for 45 minutes.
  4. Serve with cooked rice.
Pakistani Kima Fish Chili

Pakistani Kima Fish Chili


This is a tasty, albeit unusual, way to prepare your fish and potatoes.  The chili was spicy enough to wake any slumbering taste buds, but it wasn’t a real scorcher.  The crack team of nutritionists that I have locked in my basement hasn’t gotten their analytical little hands on this recipe yet, but I’d guess they’d find it substantially nourishing.  The ITP, when they weren’t screaming at one another (ug), enjoyed this chili (I think).  Damn this tapering.  If I could only escape for a long, long run (perhaps as far as Pakistan…).





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