Kasher Gaad

Kasher Gaad (Kashmiri Fish Curry)


½ kg fish fillets (preferably Rohu)
3 tbsp yogurt
¼ tsp cumin seeds
1-2 cloves
2 tbsp Kashmiri red chili powder
½ tsp Wandering Foodie Ver Masala
Pinch of asaphoetida
Mustard oil


  1. Heat mustard oil for deep-frying until white smoke emerges
  2. Fry the fish fillets until crisp and golden brown. Fish fillets may be marinated for half an hour before frying with salt and turmeric if desired
  3. Heat 2-3 tbsp mustard oil in another vessel. Add cumin seeds and cloves once hot and stir
  4. Turn the flame off. Add red chili powder, a pinch of asaphoetida and the curd. Mix well until a bright red colour appears
  5. Turn the flame on. Add little warm water for volume, if required and fennel seed powder (optional). Add the fried fish fillets
  6. Sprinkle Wandering Foodie Ver Masala on top as the gravy comes to boil and salt to taste
  7. Mix well for about a minute, then turn off the heat
  8. Serve hot with steamed rice
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