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Kashmiri Fish Tomato Curry

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


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

Buy your ingredients on here

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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Do try it out, and write back how did it turn out in your comments. What is your favourite dish? do tell us about your choices.

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Sanjay Pandita

Sanjay Pandita is an alumni of REC (NIT) Srinagar and has a great interest in travelling and food. He has a keen interest in trying different cuisine and writes about food and health. Here he brings authentic cuisine from Kashmir and other regions. You may also contact him for Web Development, SEO and Writing projects.

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