Kashmiri Fish Curry Recipe

Preparation Time
Difficulty Moderately easy
Occasion Dinner Party
Recipe Type Dinner
Cuisine South Indian

This is a special preparation of Kashmiri Pandits and is savoured both by Hindus and Muslims alike. Fish of bigger size, each weighing about a kg. or more, are used usually in making the Curry.

Ingredients

Ingredient Quantity Calories Fat Cholestrol
Fish 1 kilogram 2061 123 625
Chilli powder 2 pinch 3.2
Turmeric Powder 2 teaspoon 5.72
Ginger 2 tablespoon 66.06
Fennel 3 teaspoon 21 0.9
Clove 5 nos 8.25 0.5
Pepper 6 few 13.8 0.3
Cumin 0.5 teaspoon 3.99 0.24
Garlic 4 clove 17.88 0.08
Water 4 cup 0
Oil 250 milliliter 2250 316.25 0
Salt 2 teaspoon 0
4450.9 441.27 625

Preparation Method

  1. 1 Clean, wash and cut the Fish into medium pieces.
  2. 2 Rub Salt and Turmeric Powderr powder on the pieces and keep aside.
  3. 3 Heat Oil in a kadhai, when sizzling hot fry the Fish pieces Till brown in colour.
  4. 4 Take 4 cups of Water in a heavy-bottomed pan and gently put the sTill warm fried Fish pieces into it.
  5. 5 Add the Turmeric Powderr powder, Salt, Ginger and Fennel powders, Clove, Pepper, crushed Garlic and place the Red Chili powder right on top.
  6. 6 Quickly heat 6 tbsps of Oil and pour.
  7. 7 Cook on a high heat Till the gravy becomes thick and the Fish pieces become soft.
  8. 8 Before removing from the heat sprinkle the crushed vari and Cumin.
  9. 9 Serve hot.

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