Kashmiri Gaad Curry with Steamed Basmati Rice

Instructions

1. 1

   Marinate the Fish (15 minutes)

   • Clean the fish steaks and pat them completely dry with paper towels. This is crucial for a crispy fry.
   • In a bowl, rub the fish pieces with 1/2 tsp turmeric powder and 1/2 tsp salt, ensuring they are evenly coated.
   • Set aside to marinate for 15 minutes.
2. 2

   Shallow Fry the Fish (8-10 minutes)

   • Heat the mustard oil in a heavy-bottomed pan or kadai over high heat until it reaches its smoking point. This mellows its pungent flavor.
   • Reduce the heat to medium-high. Carefully slide the marinated fish pieces into the hot oil, placing them in a single layer.
   • Fry for 4-5 minutes per side until they are golden brown and crisp. Do not overcrowd the pan; fry in batches if necessary.
   • Once fried, remove the fish with a slotted spoon and set aside on a plate.
3. 3

   Temper the Whole Spices (1 minute)

   • Retain about 3-4 tbsp of the oil in the pan and discard the rest.
   • Reduce the heat to low. Add the whole spices: cloves, black cardamom, green cardamoms, and the cinnamon stick.
   • Sauté for about 30-40 seconds until they release their aroma. Add the asafoetida and stir for a few seconds.
4. 4

   Cook the Spice Paste (3 minutes)

   • In a small bowl, whisk together the Kashmiri red chili powder, fennel powder, dry ginger powder, and the remaining 1/2 tsp turmeric powder with 1/4 cup of water to form a smooth, lump-free paste.
   • Pour this spice paste into the pan. Cook on low heat, stirring continuously for 2-3 minutes until the paste darkens in color and oil begins to separate at the edges.
5. 5

   Build the Gravy (8-10 minutes)

   • Turn the heat to the absolute lowest setting. Add the well-whisked, room-temperature curd to the pan.
   • Stir continuously and vigorously for 1-2 minutes to prevent the curd from splitting.
   • Once the curd is fully incorporated, add 2 cups of hot water and the remaining 1 tsp of salt. Stir well.
   • Increase the heat to medium, bring the gravy to a gentle boil, then reduce the heat and let it simmer for 5-7 minutes for the flavors to meld.
6. 6

   Finish the Curry (5 minutes)

   • Gently slide the fried fish pieces into the simmering gravy.
   • Cover the pan and cook on low heat for 5 more minutes. This allows the fish to absorb the flavors of the curry without breaking apart.
   • Avoid excessive stirring. You can gently swirl the pan if needed.
   • Turn off the heat and let the curry rest, covered, for at least 10 minutes before serving. This enhances the flavor significantly.
7. 7

   Serve

   • Serve the Kashmiri Gaad Curry hot with a plate of fluffy steamed rice for an authentic and comforting meal.