Kashir Gaadh/Kashmiri Fish:
Serving size: 3-4 people
Ingredients :
- 1lb/ ½ kg fish/gaadh,
- 11/2 tsp. red chili powder/merchwangan,
- 1tsp turmeric powder/lider / haldi,
- ½ tsp shonth/ginger powder,
- ½ tsp badiyan/ fennel powder,
- pinch of heeng/asafetida,
- 2 laung/clove/roung,
- Kashmiri var /kashmiri masala (optional);
- oil for cooking and frying,
- salt to taste.
Method :
- Wash and clean the fish, make sure to remove scales completely on the skin of fish. You can remove the scales by scraping fish with knife or peeler.
- cut nice round pieces of fish.
- Heat oil in a pan and deep fry 2 -3 pieces of fish at a time till golden brown.
- . Repeat the same procedure till all frying is done.
- Take 3 tbsp. of left over oil from frying in a pan.
- Add chili powder, heeng and little water. Sauté chili at low heat.
- Add two cups of water and all other ingredients to chili mixture in a pan.
- Add fried fish to spicy chili mixture.
- Cover the pan and allow it to boil for 15 minutes.
- Simmer for 30 minutes with occasional checking the water consistency.
- You may add more water if needed. Do not stir as fish can break. Fish breaks easily when hot.
- Fish is ready when you see thick gravy with little water.
- Sprinkle var masala if available and cover for 5 minutes.
- Let the fish cool and then serve carefully taking each piece with spoon shaped ladle.
- Serve with white rice .
Kashmiri fish is believed to taste better next day after cooking.
You can cook more quantity and store in fridge.
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