Wednesday, November 12, 2014

Kashir Gaadh /Kashmiri fish

Kashir Gaadh

Spicy kashmiri fish


Fish (river water fish) ~ 2 kgs
Mustard Oil ~ 2 cup
Chili Powder 2 tbsps.
Turmeric (haldi ) ~ 2 tsps.
Dry Ginger Powder (saunth powder) ~ 1 tsps.
Aniseed Powder (saunf powder) ~ 2 tsps.
Cloves (laung ) ~ 3
Asafoetida Powder (hing ) ~ 1 pinch
Kashmiri var masala 1 tsp.
Cumin Seeds ~ 1 tsp.
Caraway Seeds ~ ½ tsp.
Salt to taste ~ 1 tsp.


Deep fry in oil the fish pieces and fish head.
Take out the fully fried pieces from the kadhai ,. Keep aside in a plate.
Now in an earthenware cooking pot
or copper patila , pour a litre of water, and add the Spices i.e. kuti lal mirch , haldi , soonth powder, saunf powder, laung and hing , all other spices and also the oil left over, after frying of fish pieces.

Stir the masala, oil and water, by a ladle and bring the cooking pot to a boil.

Add the fried fish pieces to the boiling gravy.

Let cook, on medium heat, for half an hour or more, till the gravy thickens and oil begins leave sides.

Add kadhmiri var masala , and cook for a few minutes more. 

The kashir gaadh is served hot usually with plain boiled rice.
Sometimes dried or fresh apricots are also added, additionally in the masala just to give a tart taste...

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