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Kashur Gaad

Tamarind flavoured fish curry from Kashmir. This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Fish fillets, Red chilli powder
Cuisine Kashmiri
Course Main Course Seafood
Prep Time 11-15 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg
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Ingredients list for Kashur Gaad

  • 4 Fish fillets
  • 1 teaspoon Red chilli powder
  • 1/4 teaspoon Asafoetida
  • to deep fry Oil
  • 2 tablespoons Mustard oil
  • 2 one-inch Green chillies slit
  • 1 tablespoon Fennel seed (saunf) powder
  • 1/2 teaspoon Dry ginger powder (soonth)
  • 1/2 teaspoon Ver
  • 1/2 teaspoon Garam masala powder
  • to taste Salt
  • 11/2 tablespoons Tamarind pulp

Method

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  1. Wash fish fillets thoroughly and pat them dry. Mix red chilli powder in two tablespoons of water and keep aside. Mix asafoetida with two teaspoons of water and keep aside.
  2. Heat sufficient oil in a kadai and deep-fry the fish till crisp and brown on both sides. Drain and place on an absorbent paper and keep aside. Heat two tablespoons of mustard oil in a pan, add slit green chillies and sauté for half a minute.
  3. Add red chilli water, fennel powder, dry ginger powder, ver, garam masala powder, asafoetida water, half a cup of water and salt and bring the mixture to a boil.
  4. Add the fried fish pieces and cook till the gravy thickens taking care not to break the fish pieces. Stir in tamarind pulp. Gently stir. Reduce heat and cook for a minute. Serve hot.

Nutrition Info

Calories 1078
Carbohydrates 23.4
Protein 75.5
Fat 75.7
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