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Fish is undoubtedly a favourite of non-vegetarians. Kashmiris cook fish with various styles and combinations like Kohlrabi, Raddish and Lotus Stem. Here we will make Fish in Tomato gravy. Watch the video for complete recipe.
Objective: Learn how to cook Dum Aloo:
Preparation time: 60-90 minutes
Cooking Time: 45-60 minutes
Total time: 105-150 minutes
Servings: 4-5
Cuisine: Indian (Kashmiri)
Video: Watch the video here for step by step preparation of Fish Curry
Video Duration: 09:25 minutes
Ingredients:
Recipe Specific Ingredients:
Fish: 1 Kg
Tomatoes: 4-5
Spice Ingredients:
Asafoetida: 2 pinches
Cumin Seeds: 1 tea spoon
Turmeric Powder: 1/2 tsp
Fennel Powder: 2 tea spoons
Ginger Powder: 1 tsp
Pepper Corn: 1 tsp
Big Cardamom: 3-4 Pieces
Cinnamon: 2 pieces of 1 inc
Bay leaves: 2
Cloves: 3-4
Basic Ingedients:
Salt: 1 tsp (as per taste)
Kashmiri Red chilly Powder: 2 tsp
Mustard Oil: 1 spoon for cooking
Mustard Oil: 8-10 spoons for deep frying
How to clean Fish before cooking:
Remove the scale and clean the fish. Wash with fresh water.
In a plate take some ginger and garlic pate. Add 1/2 tsp turmeric powder, 1/2 tsp red chilli powder and 1/2 tsp salt and mix well.
Marinate the fish with this mixture and leave it aside for 1-2 hours.
How to make Preparations for making Fish with Tomato Purie:
Heat some oil in a pan for deep frying the fish.
Add the fish to it and deep fry them till they turn little golden.
Remove them to a separate bowl or plate.
Take care handle the fish gently lest it might break.
How to Prepare spices for Fish tomato curry:
Take 1 inch cinnamon, 3-4 big cardamoms and 1 tsp pepper corns and grind them to fine powder.
Wash fresh tomatoes and make puree in a mixer.
How to cook Tomato Fish Curry :
Het some oil in a pan.
Add 1 pinch of Asafoetida and 1/2 tsp cumin seeds 3 big cardamoms, 1 inch cinnamon, 3 cloves 3 green cardamoms and 2 bay leaves and saute it well.
Add the tomato puree and ginger garlic paste and simmer it till tomatoes are cooked well.
Add 1/2 tsp turmeric powder, 1/2 tsp ginger powder, 2 tsp fennel powder and 1 tsp Kashmiri Red chilli Powder and mix well.
Add 1/2 glass of water to it.
Now add the fried fish to the pan. Add water to the pan to cover the stems and the fish.
Cover the lid and simmer it for 20-25 minutes on low flame.
Add the grinded spices to the pan and mix well.
Cover the lid and let it simmer for another 4-5 minutes.
Turn the flame off.
Dish out the fish an it is ready to serve.
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