Gaad Kanti

Instructions

1. 1

   Marinate the Fish

   • Rinse the fish pieces and pat them completely dry with paper towels. This is crucial for a crispy texture.
   • In a mixing bowl, combine the fish pieces with 1 tsp Kashmiri red chilli powder, turmeric powder, ginger garlic paste, lemon juice, and 0.75 tsp salt.
   • Gently mix until each piece is evenly coated. Let it marinate for at least 15-20 minutes.
2. 2

   Shallow Fry the Fish

   • Heat the mustard oil in a wide, heavy-bottomed pan or skillet over medium-high heat. Wait until it becomes very hot and you see light smoke; this reduces its pungent flavor.
   • Carefully place the marinated fish pieces in the hot oil in a single layer. Do not overcrowd the pan; fry in two batches if needed.
   • Fry for about 3-4 minutes on each side until they are golden brown, crisp, and cooked through.
   • Using a slotted spoon, remove the fried fish and place them on a plate lined with paper towels to drain excess oil. Set aside.
3. 3

   Prepare the Kanti Masala

   • In the same pan, remove excess oil, leaving about 2-3 tablespoons.
   • Add the sliced onions to the pan and sauté over medium heat for 6-7 minutes until they become soft and light golden brown.
   • Add the chopped tomatoes and slit green chilies. Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down and become mushy.
   • Add the remaining 1 tsp Kashmiri red chilli powder, fennel powder, dry ginger powder, and 0.5 tsp salt. Stir well and cook for 1 minute until the spices are fragrant.
   • Reduce the heat to low. Add the whisked curd and stir continuously for 2-3 minutes to prevent it from splitting. Cook until the oil begins to separate from the masala.
4. 4

   Combine and Serve

   • Add the fried fish pieces back into the pan with the prepared masala.
   • Gently toss everything together, ensuring the fish is well-coated with the masala without breaking the pieces. Cook for just 1-2 minutes to heat through.
   • Sprinkle the garam masala and chopped coriander leaves over the top.
   • Give it a final gentle mix and serve immediately while the fish is still crispy. It pairs well with rice or naan.