Spoon Fork And Food

GAAD T, TAMATAR – KASHMIRI FISH CURRY

Course

main course

Cuisine

kashmiri

Prep Time

10 minutes

Cook Time

30 minutes

Servings

helping

Ingredients

Far Marination :

500 gms fish Fillets
1/2 tsp turmeric
1 tsp salt
1/2 tsp lemon juice

For Curry :

1 tsp ginger Dry Powder (saunth)
1/2 tsp fennel Powder (saunf)
3 Cardamoms Black
3 – 4 Cloves
1 tsp chili powder Kashmiri Red
1 pinch asafoetida
1/2 tsp garam masala Powder
1/2 cup tomato Puree
1 – 2 tsps salt
4 – 5 tbsps mustard oil

Course

main course

Cuisine

kashmiri

Prep Time

10 minutes

Cook Time

30 minutes

Servings

helping

Ingredients

Far Marination :

500 gms fish Fillets
1/2 tsp turmeric
1 tsp salt
1/2 tsp lemon juice

For Curry :

1 tsp ginger Dry Powder (saunth)
1/2 tsp fennel Powder (saunf)
3 Cardamoms Black
3 – 4 Cloves
1 tsp chili powder Kashmiri Red
1 pinch asafoetida
1/2 tsp garam masala Powder
1/2 cup tomato Puree
1 – 2 tsps salt
4 – 5 tbsps mustard oil

Instructions

Wash Fish nicely, pat dry the fillets and rub lemon juice, turmeric and salt. Leave the fillets in the colander for 10-15 mins to drain out excess water and odor.
Collect the fillets in a bowl and keep aside.
Heat around one ladle oil till smoking hot and carefully slide the fish fillets in it.
Fry the fish from both sides till golden in color.
Collect the fried fish in a separate plate and keep aside.
In the remaining oil, add cloves, black cardamom and asafoetida and wait till they sizzle.
Now add the tomato puree along with dry ginger powder, fennel powder and red chili powder. Mix and fry till oil starts leaving from sides.
Now add some garam masala and adjust salt as needed.
Add water to make a thick curry and slide the fried fish in the curry.
Give a boil and then simmer the flames, cover the lid and cook for 5 mins.
Turn off the heat, garnish with some fresh coriander and serve hot with plain boiled rice.

Recipe Notes

If your liked this traditional fish recipe from Kashmir, try making it at home and share your feedback with me in comments below. Thanks for stopping by!

Love : Shaheen