Kashmiri Gaad - Fish

Kashir Gaadh/Kashmiri Fish

by ChandraMukhi Ganju

Kashir Gaadh/Kashmiri Fish
Serving Size: 3-4 people

Cultural and Religious Importance:

Fish is an important Kashmiri delicacy usually cooked on festivals like 'Gaada Bata' in the month of December, 'Shivaratri,' 'Khechi Amavasi' and also 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.

Ingredients:
  • 2 lb or 2 medium sized trout fish/ gaadh or fish of personal choice
  • 1 ½ tsp. mertschwangan/red chili powder
  • 2 tsp. lider/haldi/turmeric powder
  • ½ tsp. shonth/ginger powder
  • ½ tsp. badiyan/fennel powder
  • Pinch of yeng/heeng/asafetida
  • 2 roung/ crushed laung/clove
  • Kashmiri vari/Kashmiri masala (if available)
  • Oil for cooking and frying
  • Salt to taste or approximately 1 tsp

Method:

  • Remove scales of fish by scraping with knife or peeler. Cut fins. Clean and wash the fish.
  • Make nice round 4-5 pieces of each fish and rinse again.
  • Put fish in a colander and season with salt and 1 spoon of turmeric for 15 minutes.
  • Heat 1½ cup of oil in a frying pan.
  • Deep fry 2 or 3 pieces of fish at a time. **
  • Fry fish until golden brown and take out of fryer and place aside. Fry all pieces in the same way.
  • Take 3 tbsp. of the hot oil from frying fish in a cooking pan (traditional method) or heat fresh oil and discard the left over oil from frying.
  • Add asafetida, clove and chili powder and sauté at low heat. Add little water (about 2 tbsp.) and sauté.
  • Add 3 cups of water and all other ingredients to chili mixture in pan and boil the mixture.
  • Add fried fish to spicy chili mixture carefully back to back and dip fish completely in the spicy mixture.
  • Cover and cook the fish in this masala/spicy chili mixture for 5 minutes.
  • Simmer for 30 minutes or more with occasional checking for water consistency.
  • You may add more water if needed. Fish breaks easily when hot, so do not stir while cooking. But shake the pan frequently to avoid sticking to bottom.
  • Fish is ready when you see most of water absorbed by fish.
  • Sprinkle vari masala if available and cover for 5 minutes.
  • Traditionally this dish is served cold with white rice.

**Alternative to deep frying: To avoid deep-frying, broil fish pieces by greasing the baking tray with oil and then placing fish back to back with a brush or spray of oil on fish. Broil approx. for 25 minutes or until lightly brown. Or take little oil on a flat wide bottomed pan and pan fry the fish.

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Comments
Nice description , but give us something for the vegetarians as well; especially when the Herath is approaching after 15 days.Please explain about the Gurit Khen in a separate write-up, especially Muju Kai'la, Paal'aiki Nadur,Nadir Mond not nadir Mo'nja. If possible how the Kainkini Woar is to be baked and about the tomula Tsochi Dre'ain.
Added By Chaman Lal Raina
THIS IS A NICE RECEPIE AND ALL KASHMIRI PANDITS IN INDIA AND ABROAD WILL LIKE THIS. I WILL SUGGEST TO ADD I TEA SPOON OF AJWAIN (CALARY SEEDS)WHEN YOU ADD CUMIN SEEDS AND CLOVE .IT WILL MAKE IT GOOD FOR STOMAC AND MORE TASTY IF YOU LIVE IN KASHMIR OR JAMMU YOU CAN ADD DRY AJWAIND THAT IS LEAVES OF AJWAIN
Added By kuldeep koul
Namaskar, Varay chiv?? I am living in Uk at the moment and thank you so much for all the lovely koshur recipes u've posted on web.I am a huge fan and have a request for nadur yakhini nad rista...Hope to see them online soon... Thank you Roli
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