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Crispy fried fish pieces tossed in a tangy and spicy onion-tomato masala. This quick Kashmiri stir-fry is a flavor-packed appetizer or side dish, showcasing the unique warmth of fennel and ginger powder.
For 4 servings
Marinate the Fish
Shallow Fry the Fish
Prepare the Kanti Masala
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Crispy fried fish pieces tossed in a tangy and spicy onion-tomato masala. This quick Kashmiri stir-fry is a flavor-packed appetizer or side dish, showcasing the unique warmth of fennel and ginger powder.
This kashmiri recipe takes 45 minutes to prepare and yields 4 servings. At 241.15 calories per serving with 30.8g of protein, it's a moderately challenging recipe perfect for appetizer or lunch or dinner.
Combine and Serve
Replace fish with 400g of paneer cubes or large chunks of mushrooms. Marinate and fry them similarly before adding to the masala.
This recipe also works wonderfully with boneless chicken pieces (Chicken Kanti) or mutton pieces (Mutton Kanti), though cooking times for mutton will be significantly longer and may require pressure cooking first.
Add a pinch of asafoetida (hing) to the hot oil before the onions for a more traditional Kashmiri aroma. You can also add thinly sliced shallots (praan) for an authentic touch.
The fish in this dish is an excellent source of omega-3 fatty acids, which are known to support heart health by reducing inflammation, lowering triglycerides, and maintaining healthy blood pressure.
Fish provides high-quality lean protein, which is essential for building and repairing tissues, maintaining muscle mass, and keeping you feeling full and satisfied.
Spices like turmeric (containing curcumin) and ginger (containing gingerol) possess powerful anti-inflammatory and antioxidant properties that help combat oxidative stress in the body.
A firm, white-fleshed fish is ideal as it holds its shape well during frying and tossing. Trout is traditional in Kashmir, but other great options include cod, kingfish (surmai), tilapia, or mahi-mahi.
Gaad Kanti can be part of a healthy diet. Fish is an excellent source of lean protein and omega-3 fatty acids. While this recipe involves shallow frying, the overall dish is balanced with vegetables and spices. You can reduce the oil or use an air fryer for a healthier version.
One serving of Gaad Kanti contains approximately 280-320 calories, depending on the type of fish and the amount of oil absorbed during frying.
Yes, you can. For a lower-oil version, you can pan-sear the marinated fish with just a tablespoon of oil until cooked, or bake/air-fry the fish pieces at 200°C (400°F) for 10-12 minutes before adding them to the masala.
To prevent curdling, always whisk the curd until it's completely smooth before adding it. Turn the heat to the lowest setting, then add the curd and stir continuously and quickly for a couple of minutes until it's well incorporated into the masala.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The fish will lose its crispiness upon storing. Reheat gently in a pan over low heat until warmed through. Avoid using a microwave, as it can make the fish rubbery.