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Kashmiri Fish Curry
Kashmiri Fish Curry

Kasher Gaad (Kashmiri Fish Curry)

July 20, 2018


1/2 kg fish fillets (preferably Rohu)

3 tbsp yogurt

1/4 tsp cumin seeds

1-2 count cloves

1/2 tbsp Kashmiri red chili powder

1/2 tsp Wandering Foodie Ver Masala Pinch of asaphoetida Mustard oil Salt


Heat mustard oil for deep-frying until white smoke emerges

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

Heat 2-3 tbsp mustard oil in another vessel. Add cumin seeds and cloves once hot and stir

Turn the flame off. Add red chili powder, a pinch of asaphoetida and the curd. Mix well until a bright red colour appears

Turn the flame on. Add little warm water for volume, if required and fennel seed powder (optional). Add the fried fish fillets

Sprinkle Wandering Foodie Ver Masala on top as the gravy comes to boil and salt to taste

Mix well for about a minute, then turn off the heat

Serve hot with steamed rice


1 cup Bajra flour, Salt

Make dough by adding 1/2 cup water Take a small amount of dough and flaten it by hand Sprinkle dry flour on a surface so as not to stick. Then put the flattened dough on the plate and flatten it further by hand uniformly by rotating it. Sprinkle more flour on plate if still sticky. Now the lower side is floury due to the dry flour stuck to it Put the flattened dough on a hot tawa with the floury side up Sprinkle water on the floury side and spread the water till the edge of the dough so that the entire surface is wet Once the lower side is baked, flip the dough using a spatula. Rotate it a few times until the base is crispy Now roast the dough on direct high flame until it rises. Make sure the edges are roasted too Once done, cool the bhakri by keeping it in a vertical position. Do not store hot, else it becomes soggy

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