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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.
Marinate and Fry the Fish
Sauté Radish and Prepare Tempering
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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.
This kashmiri recipe takes 60 minutes to prepare and yields 4 servings. At 293.33 calories per serving with 31.1g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Gravy Base
Simmer the Curry
Garnish and Serve
You can add lotus stem (nadru), a classic Kashmiri ingredient. Parboil the sliced lotus stem before sautéing it along with the radish.
While Rohu is traditional, you can use any firm-fleshed fish like Kingfish (Surmai), Pomfret, or even Cod fillets.
For a more traditional Pandit-style preparation, you can omit the onions. The gravy will rely solely on curd and spices for its body.
The fish in this curry is a prime source of omega-3 fatty acids, which are crucial for brain health and reducing inflammation. They are also known to support cardiovascular health by lowering blood pressure and triglycerides.
This dish is rich in spices like turmeric (containing curcumin), ginger, and cloves, all of which are known for their potent anti-inflammatory and antioxidant properties, helping to combat oxidative stress in the body.
Key spices like fennel powder (saunf) and ginger powder (sonth) are traditionally used in Kashmiri cuisine to aid digestion. They can help soothe the stomach, reduce bloating, and improve overall gut health.
Yes, Kashmiri Gaad can be a healthy dish. Fish is an excellent source of lean protein and heart-healthy omega-3 fatty acids. The use of spices like turmeric, ginger, and fennel offers anti-inflammatory and digestive benefits. Cooking in mustard oil also provides beneficial monounsaturated fats. To make it healthier, you can control the amount of oil used for frying.
One serving of Kashmiri Gaad contains approximately 350-400 calories. This can vary based on the type of fish used, the amount of oil absorbed during frying, and the fat content of the curd.
Curd-based gravies can curdle if the temperature is too high or if the curd is not stabilized. To prevent this, always reduce the heat to the absolute minimum before adding the curd. Also, whisk the curd until it's completely smooth and add it to the pan gradually while stirring constantly.
Yes, you can make the fish curry without radish. The radish adds a unique pungent and slightly sweet flavor, but the curry will still be delicious with just the fish in the aromatic gravy.
Store leftover Kashmiri Gaad in an airtight container in the refrigerator for up to 2 days. The flavors tend to deepen overnight, making it even more delicious the next day. Reheat gently on the stovetop over low heat to avoid breaking the fish.