Kashmiri Gaadh

Kashmiri Gaadh or Kashir Gaadh is a delicious fish curry from the exotic Kashmiri cuisine. 

This dish is very popular in Kashmir and my research tells me that this dish is made during festivals and special events and celebrations in the family. So full of the flavor of exquisite (though readily available) spices. marinated fish pieced are lightly fried and simmered in a flavorsome, aromatic gravy.

Kashmiri Gaadh is a MUST try recipe for fish lovers.

lets get cookin' 🙂

inspiration for the recipe

I came across this wonderful book - India: A Culinary Journey by Prem Souri Kishore  in our local library and was fascinated by the recipes and the stories told in the book.

And I decided to try the recipe for Kashimiri Gaadh from the book and we loved it!

After that it has featured in my weekly menu very prominently.

what fish can i use to make Kashmiri gaadh?

The original recipe suggests using Mahi Mahi, but I have tried it using Sea Bass as well. Though the curry tastes better with Mahi Mahi, Sea Bass works well too.

I love the recipe because it comes together so quickly and does not involve any complicated process or steps at all. with simple ingredients and spices, you can make this in no time.

additional notes

• Kashmiri Gaadh is a simple fish curry from the Kashmiri cuisine and uses a combination of spices to create a sensory explosion :). Try to use all fresh spices to get the maximum flavors possible.
• The original recipe does not use Tamarind in the recipe, but I love the slight tanginess in dishes, so I use it every time I make this fish curry. You could support your local Indian grocery store and buy from them.
• I use a combination of Paprika and Cayenne to get the deep lovely red color and heat to the dish. Adjust the spices to suit your taste. If you don't have access to paprika and /or Cayenne, use Kashmiri Red Chilli Powder or any other ground red chilli (Please note that "Chilli Powder in Indian Cuisine just means ground dried red chillies [with no other spices added to the mixture] ).
• Hing or asafoetida is a pungent smelling spice used in Indian cooking. If you are following a gluten-free diet, use the hing in the unprocessed or rock form. The powdered variety available in the market has wheat powder mixed, so it is not entirely gluten-free. (Also, available at your local Indian grocers). Or skip it altogether.
• One change I made from the original recipe is to add a little tamarind as the souring agent.
• Leftovers can be saved in the refrigerator and reheated.
• I usually serve it with steamed rice.

more fish recipes for you to try

• Naadan Meen Curry
• Kerala Fish Curry with coconut milk
• Fish Curry
• Spicy Kerala Style Fish Curry(Varutharacha meen curry)

Kashmiri Gaadh

Kashmiri Gaadh or Kashir Gaadh is a delicious fish curry from the exotic Kashmiri cuisine.

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Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Calories 8 kcal

Ingredients

  

• 1 lb fish fillet Mahi Mahi; cut into bite sized pieces
• 2 teaspoon Paprika adjust to taste
• 1 teaspoon Cayenne adjust to taste
• Generous pinch of hing
• 1 teaspoon ground turmeric/haldi
• ½ inch piece ginger;minced
• ½ teaspoon fennel seeds/saunf; ground
• 2 whole cloves
• 1 teaspoon tamarind paste
• Salt to taste
• Oil; as required

Instructions

 

• Marinate the bite sized fish pieces with 1 teaspoon Paprika, haldi, and salt for about 10-15 minutes.
• Heat oil in a large skillet over medium heat and shallow fry the fish pieces till golden brown. Drain on a paper towel.
• To the same skillet (add more oil if necessary), add hing, rest of the Paprika, Cayenne and fry for a minute. Add 2-3 tablespoon water and let the spices cook till the liquid evaporates.
• Add the ground fennel seeds, minced ginger, cloves, tamarind and a cup of water and bring to a boil. Add the shallow fried fish pieces. Cook till done or for about 15 minutes.
• Serve hot with steamed rice.

Notes

• Kashmiri Gaadh is a simple fish curry from the Kashmiri cuisine and uses a combination of spices to create a sensory explosion :). Try to use all fresh spices to get the maximum flavors possible.
• The original recipe does not use Tamarind in the recipe, but I love the slight tanginess in dishes, so I use it every time I make this fish curry. You could support your local Indian grocery store and buy from them.
• I use a combination of Paprika and Cayenne to get the deep lovely red color and heat to the dish. Adjust the spices to suit your taste. If you don't have access to paprika and /or Cayenne, use Kashmiri Red Chilli Powder or any other ground red chilli (Please note that "Chilli Powder in Indian Cuisine just means ground dried red chillies [with no other spices added to the mixture] ).
• Hing or asafoetida is a pungent smelling spice used in Indian cooking. If you are following a gluten-free diet, use the hing in the unprocessed or rock form. The powdered variety available in the market has wheat powder mixed, so it is not entirely gluten-free. (Also, available at your local Indian grocers). Or skip it altogether.
• One change I made from the original recipe is to add a little tamarind as the souring agent.
• Leftovers can be saved in the refrigerator and reheated.
• I usually serve it with steamed rice.