Kashmiri Fish Curry Recipe

Cooking Directions

• STEP 1.Marinate the fish fillets with turmeric powder, red chili powder, and salt.
• STEP 2.Heat oil in a pan and fry the fish fillets until golden brown. Set aside.
• STEP 3.In the same pan, add cumin seeds, cloves, cinnamon stick, and cardamom pods. Saut茅 until fragrant.
• STEP 4.Add chopped onions and cook until golden brown.
• STEP 5.Add ginger-garlic paste and saut茅 for a minute.
• STEP 6.Add tomato puree, Kashmiri red chili powder, turmeric powder, and salt. Cook until the oil separates.
• STEP 7.Add water and bring the gravy to a boil.
• STEP 8.Gently add the fried fish fillets to the gravy and simmer for 5-7 minutes.
• STEP 9.Garnish with fresh coriander leaves and serve hot with steamed rice or naan bread.

Cooking Tips

• Use fresh fish fillets for the best flavor and texture.
• Adjust the spice level according to your preference by adding more or less Kashmiri red chili powder.
• For a creamier curry, you can add a tablespoon of yogurt or coconut milk to the gravy.

Storage and Serving

• Kashmiri Fish Curry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry gently on the stovetop or in the microwave before serving.
• Serve the curry with steamed rice, naan bread, or roti for a complete meal.