- Preparation Time
- Under 30 min
- 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 (kcal) | Fat (g) | Cholesterol (mg) |
|---|---|---|---|---|
  | 1 kilogram | 2061 | 123 | 625 |
  | 2 pinch | 3.2 | ||
  | 2 teaspoon | 5.72 | ||
  | 2 tablespoon | 66.06 | ||
  | 3 teaspoon | 21 | 0.9 | |
  | 5 nos | 8.25 | 0.5 | |
  | 6 few | 13.8 | 0.3 | |
  | 0.5 teaspoon | 3.99 | 0.24 | |
  | 4 clove | 17.88 | 0.08 | |
  | 4 cup | 0 | ||
  | 250 milliliter | 2250 | 316.25 | 0 |
  | 2 teaspoon | 0 | ||
| Total | 4450.9 | 441.27 | 625 | |
Preparation Method
- 01 Clean, wash and cut the Fish into medium pieces.
- 02 Rub Salt and Turmeric Powderr powder on the pieces and keep aside.
- 03 Heat Oil in a kadhai, when sizzling hot fry the Fish pieces Till brown in colour.
- 04 Take 4 cups of Water in a heavy-bottomed pan and gently put the sTill warm fried Fish pieces into it.
- 05 Add the Turmeric Powderr powder, Salt, Ginger and Fennel powders, Clove, Pepper, crushed Garlic and place the Red Chili
- 06 powder right on top.
- 07 Quickly heat 6 tbsps of Oil and pour.
- 08 Cook on a high heat Till the gravy becomes thick and the Fish pieces become soft.
- 09 Before removing from the heat sprinkle the crushed vari and Cumin.
- 10 Serve hot.
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