Kashmiri Fish

Ingredients

500 gram(s) pomfrets or any firm-flesh fish sliced and cleaned, 2 cup(s) yoghurt lightly whisked, 2 teaspoon(s) ginger grated,1 teaspoon(s) cumin seeds, 2 teaspoon(s) coriander powder, 4 green chillies deseeded and slit, 2 cloves, 1 teaspoon(s) garam masala (hot spice mix) 2 tablespoon(s) chopped fresh coriander,3 tablespoon(s) ghee (clarified butter) / oil 1 cup(s) water Salt to taste and a pinch of asafetida and turmeric powders.

 

Method

Rub the washed fish slices with some salt and turmeric powder keep aside for 5 minutes in a bowl; whisk the yoghurt with a little salt. Heat half the ghee (clarified butter)/oil in a heavy-bottomed pan and gently stir-fry the fish slices till they become light golden in color. Heat the remaining ghee (clarified butter)/ oil in the same pan and drop in the cumin seeds, As they crackle, put in the cafetiere cloves, and grated ginger Fry briefly Reduce the heat and stir in the yoghurt. Cook whilst stirring on low heat till the yoghurt gets a nice reddish-brown color. Add the coriander powder and mix well Add the fish slices salt and water. Cover and simmer on low heat for about 20 minutes or till the fish is almost cooked and the gravy has thickened. Add the garam masala (hot spice mix) slit green chillies and the chopped fresh coriander. Cook tightly covered on very low heat for about 10 minutes or till the fish is cooked but firm.