Kashir Gaad (Kashmiri fish)

Ingredients

2 lb or 2 medium sized trout fish or fish of personal choice
1½ tsp red chilli powder
2 tsp turmeric powder
½ tsp ginger powder
½ tsp fennel powder
A pinch of asafoetida
2 crushed clove
Kashmiri spicy cake (if available)
Oil for cooking and frying
Salt to taste or approximately 1 tsp

Instructions

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

Cultural and Religious Importance

Fish is an important Kashmiri delicacy. Usually cooked on religious occasions like 'Gaada Bata' in the month of December, 'Shivaratri' and 'Khechi Amavasi', 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.