Kashmiri Gaad Curry

Name: Kashmiri Gaad Curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: kashmiri
Ingredients: 600 g fish (firm river fish steaks or chunks, cleaned); 3 tbsp mustard oil; 0.75 cup yogurt (plain, whisked well); 1.5 cup water; 2 tsp fennel powder; 1 tsp dry ginger powder; 1 pinch turmeric powder; 0.5 tsp red chili powder (mild Kashmiri style); 1 pinch asafoetida; 2 pcs green cardamom (lightly crushed); 2 pcs cloves; 1 inch cinnamon; 0.5 tsp salt

RATING

4.3/5(38)

TASTE SCORE

8/10

A gentle Kashmiri fish curry with mustard oil, fennel, dry ginger, and a light yogurt-based gravy. The fish stays tender while the sauce turns aromatic, warming, and deeply comforting without being overly spicy.

PREP

20m

COOK

25m

SERVES

1 KATORI

443 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Pat the fish dry and season it.
1.Rinse the fish lightly if needed and pat it completely dry with a clean cloth.
2.Rub the fish with turmeric powder and a small pinch of the salt.
3.Set it aside for 10 minutes while you whisk the yogurt smooth.
TIPDry fish fries better and holds together more easily in the curry.
fry · ~5 min
Lightly fry the fish.
1.Heat mustard oil in a wide pan until it reaches the smoking point, then lower the heat slightly.
2.Slide in the fish pieces in a single layer and fry until lightly golden on both sides, about 2 minutes per side.
3.Remove the fish carefully to a plate without overcooking it.
TIPDo not crowd the pan or turn the fish too often, or the pieces may break.
saute · ~1 min
Build the spice base.
1.Lower the heat to medium and keep about 2 tbsp oil in the pan.
2.Add asafoetida, green cardamom, cloves, and cinnamon.
3.Stir for 20 to 30 seconds until fragrant but not dark.
mix
Mix the yogurt and ground spices.
In a bowl, whisk the yogurt with fennel powder, dry ginger powder, red chili powder, and the remaining salt until smooth and lump-free.
simmer · ~6 min
Cook the yogurt gravy.
1.Lower the heat and add the yogurt mixture to the pan, stirring constantly.
2.Cook gently for 2 to 3 minutes so the yogurt warms through without splitting.
3.Add water and stir well to make a light gravy.
4.Bring it to a gentle simmer.
TIPKeep the heat low when adding yogurt and stir continuously for a smooth sauce.
simmer · ~8 min
Finish the curry with the fish.
1.Slide the fried fish back into the simmering gravy.
2.Spoon some gravy over the fish and cook uncovered for 6 to 8 minutes on low heat.
3.Shake the pan once or twice instead of stirring hard.
rest · ~5 min
Let the curry rest for 5 minutes.
serve
Serve the Kashmiri Gaad Curry hot.
Serve in small bowls with plain steamed rice so the delicate fennel and ginger notes stand out.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use firm fish steaks or chunky pieces so they survive the initial frying and final simmer without falling apart.
2
Heat the mustard oil until it just smokes before frying; this mellows its raw sharpness and gives the curry its proper Kashmiri character.
3
Whisk the yogurt completely smooth before it goes into the pan, or the light gravy can turn grainy.
4
Keep the flame low when adding the yogurt mixture and stir constantly to prevent splitting.
5
Fry the fish only until lightly golden, not fully cooked; it finishes gently in the gravy and stays tender.
6
Shake the pan instead of stirring with a spoon once the fish is back in the sauce, especially if using delicate river fish.
7
Let the curry rest for 5 minutes before serving so the fennel, dry ginger, and whole spices settle into the gravy.