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A classic Kashmiri delicacy featuring pan-fried fish simmered in a fragrant, vibrant red gravy. The unique blend of fennel, ginger powder, and Kashmiri chilies creates a warming, aromatic dish perfect with steamed rice.
Marinate the Fish (15 minutes)
Shallow Fry the Fish (8-10 minutes)
Temper the Whole Spices (1 minute)
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A classic Kashmiri delicacy featuring pan-fried fish simmered in a fragrant, vibrant red gravy. The unique blend of fennel, ginger powder, and Kashmiri chilies creates a warming, aromatic dish perfect with steamed rice.
This kashmiri recipe takes 45 minutes to prepare and yields 4 servings. At 220.91 calories per serving with 24.56g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Spice Paste (3 minutes)
Build the Gravy (8-10 minutes)
Finish the Curry (5 minutes)
Serve
For a more substantial curry, you can add fried lotus stem (Nadru) or turnips (Gogji) along with the fish. Add them to the gravy a few minutes before the fish to cook through.
While Rohu is traditional, this curry works beautifully with other firm fish like Kingfish (Surmai), Cod, or Tilapia.
For a slightly richer, less traditional version, you can add a tablespoon of cashew paste along with the spice paste. This will thicken the gravy and add a subtle sweetness.
The fish in this curry is an excellent source of omega-3 fatty acids, which are crucial for brain health, reducing inflammation, and supporting a healthy cardiovascular system.
Key spices like fennel powder (saunf) and dry ginger powder (sonth) are traditionally used in Kashmiri cuisine to aid digestion, reduce bloating, and soothe the stomach.
The use of turmeric, ginger, and cloves provides powerful anti-inflammatory compounds like curcumin and eugenol, which help combat oxidative stress in the body.
Yes, in moderation. It is an excellent source of high-quality protein and heart-healthy omega-3 fatty acids from the fish. The spices used have anti-inflammatory and digestive benefits. However, it is prepared with a significant amount of oil, so portion control is recommended.
One serving of Kashmiri Gaad Curry contains approximately 350-400 calories, depending on the type of fish used and the amount of oil absorbed during frying. This estimate does not include rice or any accompaniments.
Traditionally, freshwater fish like Rohu or Katla are used. However, any firm, white-fleshed fish works well. Good alternatives include kingfish, cod, tilapia, or halibut, as they hold their shape well in the gravy.
To prevent curdling, ensure three things: 1) The curd is at room temperature. 2) It is whisked until completely smooth. 3) The heat is on the absolute lowest setting when you add it. Stir continuously and quickly until it is fully incorporated before increasing the heat.
Mustard oil is key to the authentic, pungent flavor of this dish. While you can substitute it with a neutral vegetable oil, the final taste will be significantly different and less traditional.