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Kashmiri Fish Curry

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Kashmiri Fish Curry
Fish Fillets – 500 gms, washed and drained
Cloves – 2
Black Cardamom – 1, crushed
Red Chilli Powdder – 1 tsp, mixed with 2 tsp water
Water – 1 cup
Oil – 1 cup
Ginger Powder  – 3/4 tsp
Aniseed Powder – 1 1/2 tsp
Garam Masala Powder – 1/2 tsp
Asafoetida Powder – a small pinch
Tamarind Extract – 2 tblsp
Green Chillies – 2, small, slit
Salt as per taste

1. Heat oil in a large pan over high heat.
2. Fry the fish fillets till crisp and golden brown on both sides.
3. Remove and drain excess oil.
4. Keep the fillets aside.
5. Strain the oil to a cup.
6. Heat 1/2 cup of oil in another pan.
7. Saute the cloves and black cardamoms.
8. Add the red chilli paste and stir.
9. Now add ginger powder, aniseed powder, garam masala powder, asafoetida and salt.
10. Pour the water and bring to a boil.
11. Add the fish and cook till gravy thickens.
12. Add the tamarind extract and green chillies.
13. Stir well and cook for a few minutes.
14. Remove and serve hot with rice.

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