A traditional Kashmiri fish curry where golden-fried fish pieces are simmered in a fragrant gravy of fennel, ginger, and Kashmiri red chilies. The addition of radish adds a unique, slightly pungent flavor to this authentic dish.
Prep20 min
Cook40 min
Servings4
Serving size: 1 portion
293cal
31gprotein
13gcarbs
13g
Ingredients
600 g Rohu Fish (Or other firm white fish like trout or cod, cut into steaks)
0.5 cup Mustard Oil (For frying and cooking)
1 tsp Turmeric Powder (Divided for marinade and gravy)
1.5 tsp Salt (Adjust to taste)
1 large Radish (About 250g, peeled and sliced into 1/2-inch thick rounds)
A simple, soulful Kashmiri dish made with tender collard greens simmered in a light, flavorful broth of mustard oil, asafoetida, and dried red chilies. A true taste of Kashmiri home cooking, best enjoyed with hot steamed rice.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Kashmiri Gaad, Haak Saag and Steamed Basmati Rice
Aromatic Kashmiri Gaad with iron-boosting Haak Saag. A tangy, gut-friendly, and energy-giving homestyle meal!
This kashmiri dish is perfect for dinner. With 696.3 calories and 40.08g of protein per serving, it's a nutritious choice for your meal plan.
fat
Cloves
3 pcs Green Cardamom (Slightly crushed)
1 pc Black Cardamom (Slightly crushed)
1 inch Cinnamon Stick
1 tsp Ginger Powder (Also known as Sonth)
1.5 tsp Fennel Powder (Also known as Saunf powder)
2 tsp Kashmiri Red Chili Powder (For color and mild heat)
1.5 cup Water
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate and Fry the Fish
Clean the fish pieces and pat them completely dry with paper towels. This prevents splattering.
In a bowl, rub the fish with 0.5 tsp salt and 0.5 tsp turmeric powder. Let it marinate for 15 minutes.
Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it's lightly smoking. This step is crucial to remove the oil's pungency.
Reduce the heat to medium. Carefully slide the marinated fish pieces into the hot oil. Fry in batches for 3-4 minutes per side until golden brown and crisp.
Remove the fried fish with a slotted spoon and set aside on a plate.
2
Sauté Radish and Prepare Tempering
In the same pan, remove excess oil, leaving about 3 tablespoons. Add the radish slices and sauté for 5-7 minutes until they are tender and have light golden spots. Remove and set aside with the fish.
To the remaining oil, add the hing, cloves, cinnamon stick, and the crushed green and black cardamoms.
Sauté for about 30-40 seconds until the spices become fragrant and release their aroma.
Add the sliced onions and cook for 8-10 minutes, stirring occasionally, until they turn soft and golden brown.
3
Build the Gravy Base
Reduce the heat to its lowest setting. Add the ginger powder, fennel powder, Kashmiri red chili powder, and the remaining 0.5 tsp of turmeric powder. Stir for 30 seconds until fragrant, being careful not to burn the spices.
Slowly pour in the whisked curd, a little at a time, while stirring continuously and vigorously. This prevents the curd from curdling.
Continue to cook on low heat for 3-4 minutes, stirring constantly, until the oil begins to separate from the masala at the edges of the pan.
4
Simmer the Curry
Add 1.5 cups of water and the remaining 1 tsp of salt. Stir well to combine and bring the gravy to a gentle boil over medium heat.
Carefully slide the fried fish pieces and the sautéed radish slices back into the pan.
Cover the pan, reduce the heat to low, and let the curry simmer for 10-12 minutes. This allows the fish to absorb the flavors of the gravy without breaking apart.
5
Garnish and Serve
Turn off the heat. Gently stir in the garam masala.
Garnish with freshly chopped coriander leaves.
Let the curry rest, covered, for at least 5-10 minutes before serving. This helps the flavors to meld beautifully.
Serve hot with steamed rice for an authentic Kashmiri meal.
141cal
4gprotein
8gcarbs
12gfat
Ingredients
500 g Haak (Also known as collard greens. Use fresh, tender leaves.)
3 tbsp Mustard Oil (Essential for the authentic pungent flavor.)
0.5 tsp Hing (Also known as asafoetida.)
4 whole Dried Kashmiri Red Chilies (Broken into halves. Adjust quantity for spice level.)
2 cup Water (Adjust for a soupier or drier consistency.)
1 tsp Salt (Adjust to taste.)
0.25 tsp Baking Soda (A small pinch helps retain the green color.)
0.5 tsp Sonth (Optional, for a subtle warmth. Also known as dried ginger powder.)
Instructions
1
Prepare the Greens: Thoroughly wash the haak leaves under cold running water to remove all dirt and grit. Roughly chop the leaves and their tender stems into large, bite-sized pieces. Set aside.
2
Prepare the Tempering (Tadka): Heat the mustard oil in a heavy-bottomed pot or pressure cooker over medium-high heat. Wait for it to become very hot and just start to smoke lightly (about 2-3 minutes). This step is crucial to mellow its pungency. Turn off the heat and let the oil cool for 30 seconds.
3
Sizzle the Spices: With the heat off, carefully add the hing and the broken dried red chilies to the hot oil. They will sizzle immediately and release their aroma.
4
Wilt the Greens: Immediately add all the chopped haak to the pot. The pot will seem very full. Using tongs or a large spoon, toss the greens for 1-2 minutes to coat them with the spiced oil. They will begin to wilt down significantly.
5
Simmer or Pressure Cook: Add the water, salt, baking soda, and optional sonth. Stir well. For pot cooking, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the stems are tender. For pressure cooking, secure the lid and cook for 2-3 whistles on medium heat.
6
Serve: Once cooked, check the seasoning and adjust the salt if needed. The dish should be soupy. Serve hot in bowls with its broth, alongside steamed rice for a complete Kashmiri meal.
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
