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Recipes >> Seafood Fish Recipes > Kashmiri Fish

Kashmiri Fish

Kashmiri Fish
Prep Time
15 Mins
Cook Time

40 Mins
Serves

2
Rub the washed fish slices with some salt and turmeric powder. Keep aside for 5 minutes. In a bowl, whisk the yoghurt with a little salt.
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Source:  KhanaPakana.com
5 Ratings
3 out of 5 stars
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Ingredients

  • Pomfrets or any firm flesh fish sliced and cleaned 500 g
  • Yoghurt lightly whisked 2 cup
  • Ginger grated 2 tsp
  • Cumin Seeds 1 tsp
  • Coriander Powder 2 tsp
  • Green Chillies deseeded and slit 4
  • Cloves 2
  • Garam masala hot spice mix 1 tsp
  • Fresh Corinader chopped 2 tbsp
  • Ghee/Oil 3 tbsp
  • Water 1 cups
  • Salt to taste
  • Asafoetida a pinch
  • Trumeric Powder a pinch

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Cooking Directions

  1. Rub the washed fish slices with some salt and turmeric powder.

  2. Keep aside for 5 minutes.

  3. In a bowl, whisk the yoghurt with a little salt.

  4. Heat half the ghee (clarified butter)/oil in a heavy bottomed pan and gently stir fry the fish slices till they become light golden in color.

  5. Heat the remaining ghee (clarified butter)/oil in the same pan and drop in the cumin seeds.

  6. Ad they crackle, put in the asafoetida, cloves, and grated ginger.

  7. Fry briefly and reduce the heat and stir in the yoghurt.

  8. Cook whilst stirring on low heat till the yoghurt gets a nice reddish brown color.

  9. Add the coriander powder and mix well.

  10. Add the fish slices, salt and water.

  11. Cover and simmer on low heat for about 20 minutes or till the fish is almost cooked and the gravy has thickened.

  12. Add the garam masala (hot spice mix), slit green chillies and the chopped fresh coriander.

  13. Cook thightly covered on very low heat for about 10 minutes or till the fish is cooked but firm.

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