Kashmiri Style Gaad T Tamatar Recipe – Fish Curry
Embark on a culinary journey to the heart of Kashmir with this exquisite Gaad T Tamatar, a delightful fish curry that boasts vibrant flavors and a tantalizing aroma. This dish not only serves as a feast for the senses but also reflects the rich culinary heritage of Kashmiri cuisine. Perfect for a cozy dinner or as an impressive centerpiece for gatherings, this recipe is sure to impress your family and guests alike.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fish fillet | 500 grams |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Salt | As required |
| Lemon juice | 1/2 teaspoon |
| Dry ginger powder | 1 teaspoon |
| Fennel powder | 1/2 teaspoon |
| Black cardamom (Badi Elaichi) | 3 pieces |
| Cloves (Laung) | 3 pieces |
| Kashmiri red chilli powder | 1 teaspoon |
| Asafoetida (hing) | 1 pinch |
| Garam masala powder | 1/2 teaspoon |
| Homemade tomato puree | 1/2 cup |
| Mustard oil | 4 tablespoons (adjustable) |
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | Approximately 320 |
| Protein | 28 grams |
| Carbohydrates | 12 grams |
| Fat | 20 grams |
| Fiber | 2 grams |
| Sodium | Varies by salt added |
Preparation Time
| Description | Time (in minutes) |
|---|---|
| Preparation | 10 |
| Cooking | 45 |
| Total Time | 55 |
Servings
This recipe serves 4.
Instructions
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Prepare the Fish: Begin by thoroughly washing the fish fillets under cold water. Pat them dry with a clean kitchen towel. In a bowl, rub the fish with lemon juice, turmeric powder, and salt. Allow the fillets to rest in a colander for about 10 to 15 minutes, which will help drain excess water and any lingering odors. After this time, collect the fillets in a bowl and set them aside.
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Fry the Fish: In a wok or kadai, heat about one ladle of mustard oil until it reaches a smoking point. Carefully slide the fish fillets into the hot oil, frying them on both sides until they develop a beautiful golden color. Once cooked, transfer the fried fish to a separate plate and set aside.
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Prepare the Curry Base: In the same oil remaining in the wok, add the cloves, black cardamom, and a pinch of asafoetida. Allow these spices to sizzle and release their aromatic flavors. Next, introduce the homemade tomato puree, followed by the dry ginger powder, fennel powder, and Kashmiri red chili powder. Stir this mixture well, frying until the oil begins to separate from the tomato blend, which usually takes a few minutes.
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Add Seasoning and Water: Sprinkle in the garam masala and adjust salt to taste. To create a thick curry consistency, add a little water as needed. Carefully slide the previously fried fish back into the pot, allowing it to soak in the rich flavors of the curry.
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Simmer the Curry: Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot with a lid and let it cook for about 5 minutes, allowing the fish to absorb the aromatic curry essence.
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Final Touches: Once cooked, turn off the heat and garnish the dish with freshly chopped coriander leaves for a burst of color and freshness.
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Serve: Present your Kashmiri Gaad T Tamatar hot, paired with steamed rice for a wholesome and satisfying meal. This dish is perfect for a weeknight dinner or can be a standout item at your next gathering, showcasing the delightful flavors of Kashmiri cuisine.
Enjoy this traditional Kashmiri dish that captures the essence of home-cooked warmth and flavor. Gaad T Tamatar not only celebrates the simplicity of ingredients but also the richness of cultural heritage. Whether enjoyed alone or shared with loved ones, this fish curry is sure to become a cherished addition to your recipe collection.
