How to make Kashur Gaad -

Tamarind flavoured fish curry from Kashmir.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fish fillets (फिश फिले), Red chilli powder (लाल मिर्च पावडर )

Cuisine : Kashmiri

Course : Main Course Seafood

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Kashur Gaad

Kashur Gaad Recipe Card

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Kashmiri food carries with it a delicious nip of all things hot and spicy.  It is a rich tapestry of Indian, Iranian, Afghani and Central Asian styles of cooking. 
Kashmiri cuisine has some vantage ingredients: that is dry ginger, fennel, red chillies, curds and mustard oil. Even though it is dominated by non-vegetarian fare, the vegetarian delicacies manage to carve a niche for themselves.  One of the typical ingredients in a lot of Kashmiri delicacies is the Kashmiri ver which is a doughnut-shaped cake of ground spices with a strong and pungent aroma. And yes how can one forget the scent of saffron, which forms an important part of this cuisine. 
Riffling through the books of history one discovers that it was the invasion by Timur in 15th century that left a legacy of Kashmiri cuisine. With time there was an influx of skilled workers as also cooks from Samarkand whose descendants came to be known as Wazas or the master chefs of Kashmir. Wazwan is a unique concept in the world of Kashmiri cooking. Other influences are that of the Muslim and Rajput styles of cooking. A fantastic blend of all these is witnessed in the ultimate formal Muslim banquet called the Wazwan.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kashur Gaad Recipe

  • Fish fillets 4

  • Red chilli powder 1 teaspoon

  • Asafoetida 1/4 teaspoon

  • Oil to deep fry

  • Mustard oil 2 tablespoons

  • Green chillies slit 2 one-inch

  • Fennel seed (saunf) powder 1 tablespoon

  • Dry ginger powder (soonth) 1/2 teaspoon

  • Ver 1/2 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Salt to taste

  • Tamarind pulp 11/2 tablespoons

Method

Step 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.

Step 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.

Step 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.

Step 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.