Kashir Gaadh/Kashmiri Fish:
Serving size: 3-4 people
- 1lb/ ½ kg fish/gaadh,
- 11/2 tsp. red chili powder/merchwangan,
- 1tsp turmeric powder/lider / haldi,
- ½ tsp shonth/ginger powder,
- ½ tsp badiyan/ fennel powder,
- pinch of heeng/asafetida,
- 2 laung/clove/roung,
- Kashmiri var /kashmiri masala (optional);
- oil for cooking and frying,
- salt to taste.
- Wash and clean the fish, make sure to remove scales completely on
the skin of fish. You can remove the scales by scraping fish with knife
- cut nice round pieces
- Heat oil in a pan and deep fry 2 -3 pieces of fish at a time till
- . Repeat the same procedure till all frying is done.
- Take 3 tbsp. of left over oil from frying in a pan.
- Add chili powder, heeng and little water. Sauté chili at low heat.
- Add two cups of water and all other ingredients to chili mixture in a pan.
- Add fried fish to spicy chili mixture.
- Cover the pan and allow it to boil for 15 minutes.
- Simmer for 30 minutes with occasional checking the water consistency.
- You may add more water if needed. Do not stir as fish can break. Fish
breaks easily when
- Fish is ready when you see thick gravy with little water.
- Sprinkle var masala if available and cover for 5 minutes.
- Let the fish cool and then serve carefully taking each piece with
spoon shaped ladle.
- Serve with white rice .
Kashmiri fish is believed to taste better next day after cooking.
You can cook more quantity and store in fridge.
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.