Kashmiri Fish/Kashir Gadh कशर घाढ

Ka shmiri Fish/Kashir Gadh

Serving Size: 3-4 persons

Ka shmiri Fish/Kashir Gadh


  1. 2 lb or2 medium sized trout fish or fish of
  2. personal choice
  3. 1½ tsp red chilli powder
  4. 2 tsp turmeric powder
  5. ½ tsp ginger powder
  6. ½ tsp fennel powder
  7. a pinch of asafoetida
  8. 2 crushed clove
  9. Kashmiri spicy cake (if available)
  10. oil for cooking and frying
  11. salt to taste or approximately 1 tsp


  1. Remove the scales of the fish is by scraping with knife. Clean and wash the fish.
  2. Cut each fish into 4-5 round pieces and rinse again.
  3. Put them in a colander and season with salt and 1 spoon of turmeric for 15 minutes.
  4. Heat 1/2 cup of oil in a frying pan.
  5. Deep fry (2-3 pieces of fish at a time.) the pieces of the fishes until golden brown.
  6. Heat 3 sp of the same hot oil with the fish was fried in a cooking pan (traditional method) or heat
  7. fresh oil and discard the left over oil.
  8. Add chilli powder, asafoetida and a little water (about 2 tbsp). Sauté at low heat.
  9. Add 3 cups of water and all the other ingredients to the chilli mixture in pan.
  10. Add the fried fish to the spicy chilli mixture and mix them well.
  11. Cover and cook the fish in this spicy chilli mixture for 5 minutes.
  12. Simmer for 30 minutes, checking occasional for water consistency.
  13. You may add more water if needed. Fishes break easily when hot, so do not stir while cooking. But
  14. shake the pan frequently to avoid sticking to the bottom.
  15. The fish is ready when you see most of the water absorbed by the fishes.
  16. Sprinkle the Kashmiri spices if available and cover for 5 minutes.
  17. Traditionally this dish is served cold with white rice.


**Alternative to deep frying: To avoid deep-frying, broil fish pieces by greasing the baking tray with oil and then placing fish back to back with a brush or spray of oil on fish. Broil approximately for 25 minutes or until light brown. Or pan fry fish in a flat bottomed pan greased with 4tbsp of oil. Cultural and Religious Importance: Fish is an important Kashmiri delicacy usually cooked on religious occasions like ‘Gaada Bata’ in the month of December, ‘Shivaratri,’ ‘Khechi Amavasi’ and also on cultural functions like ‘Shraan Sundar’ (ceremonial bath) of newly born baby which is usually done on the 11th day of the birth of the baby. Kashmiri Fish/Kashir Gaadh

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