Photo: stu_spivack · CC BY-SA 2.0 · Wikimedia Commons

Jammukashmir · Dinner

Kashmiri Trout Fish Curry

Traditional 4. Kashmiri Trout Fish Curry recipe

🧺 Ingredients

• 600g fresh trout fish (filleted or whole fish cleaned, 600g)
• 2 tbsp ghee (30g)
• 1 medium onion (80g, sliced)
• 1 tbsp ginger-chilli paste (12g)
• ½ cup yogurt (120g)
• 1.5 tbsp Kashmiri red chilli powder (9g)
• ½ tsp turmeric powder (1.5g)
• 1 tsp ginger powder (3g)
• 1 tsp cumin powder (2g)
• ½ tsp coriander powder (1g)
• ¼ tsp asafoetida (0.5g)
• 1 cup water (240ml)
• 1 tsp salt (5g)
• 4 green cardamom pods (crushed, 4g)
• 2 cloves (1g)
• 1 inch cinnamon stick (3g)
• 2 green chillies (slit, 15g)
• 2 tbsp chopped coriander (5g)
• 1 tbsp chopped mint (3g)

👩‍🍳 How to make Kashmiri Trout Fish Curry

1. Heat ghee in large pan on medium heat
2. Add sliced onions, fry 2-3 min until soft and translucent
3. Add ginger-chilli paste, fry 1 min (aroma releases)
4. Add asafoetida, stir 10 sec
5. Add all ground spices (red chilli, turmeric, ginger, cumin, coriander), stir 1 min
6. Spices should be fragrant, slightly darkened
7. Add crushed whole spices (cardamom, cloves, cinnamon)
8. Whisk yogurt smooth, add to spice mixture
9. Stir constantly 2 min (yogurt coats pan, spices combine)
10. Add 1 cup water, bring to gentle simmer
11. Add salt, stir
12. Place fish pieces in gravy gently (don't break)
13. Add green chillies
14. Cover, simmer on low-medium heat 12-15 min
15. Fish should be opaque and flake easily with fork
16. Don't overcook (fish becomes mushy)
17. Stir in chopped coriander and mint
18. Simmer 2 min more
19. Visual cue: Fish cooked through but still moist, flakes easily, creamy yogurt gravy with visible whole spices, herb garnish on top, mild aroma of cardamom
20. ---

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