Preparation time
- Total: Approximately 55 minutes
- Preparation: 10 minutes
- Cooking: 45 minutes
Ingredients
- 500 grams Fish fillet
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt - as required
- 1/2 teaspoon Lemon juice
- 1 teaspoon Dry ginger powder
- 1/2 teaspoon Fennel Powder
- 3 Black cardamom (Badi Elaichi)
- 3 Cloves (Laung)
- 1 teaspoon Kashmiri Red Chilli Powder
- 1 pinch Asafoetida (hing)
- 1/2 teaspoon Garam masala powder
- 1/2 cup Homemade tomato puree
- Salt - as required
- 4 tablespoons Mustard oil - adjustable
Instructions
- To begin making the Gaad T Tamatar, wash fish nicely, pat dry the fillets and rub lemon juice, turmeric and salt
- Leave the fillets in the colander for 10-15 mins to drain out excess water and odour
- Collect the fillets in a bowl and keep aside
- Heat around one ladle oil till smoking hot in a wok/kadai and carefully slide the fish fillets in it
- Fry the fish from both sides till golden in colour
- Collect the fried fish in a separate plate and keep aside
- In the remaining oil, add cloves, black cardamom and asafoetida and wait till they sizzle
- Now add the tomato puree along with dry ginger powder, fennel powder and red chilli powder
- Mix and fry till oil starts leaving from sides
- Now add some garam masala and adjust salt as needed
- Add water to make a thick curry and slide the fried fish in the curry
- Give a boil and then simmer the flames, cover the lid and cook for 5 minutes
- Turn off the heat, garnish with some fresh coriander and serve hot
- Serve Gaad T Tamatar along with Steamed Rice for a weekday kashmiri lunch or dinner
- You can also serve it to your guests in your house parties
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 4
- Kashmiri
- Dinner
- Non Vegeterian