|Published||Nov 5, 2007||Cooking Time||1 hour|
|Recipe Type||Non Veg-Main||Preparation Time||30 Minutes|
|Ingredient||Standing Time||1 hour|
Description: An authentic recipe from Kashmir. Fish slices cooked with yoghurt and spices to give this aromatic dish.
Recipe of Mahi Kashmiri
|Pomfrets Or Any Firm-flesh Fish Sliced And Cleaned||500||Grams|
|Yoghurt Lightly Whisked||2||Cup|
|Green Chillies Deseeded And Slit||4||Numbers|
|Garam Masala (hot Spice Mix)||1||Teaspoons|
|Chopped Fresh Coriander||2||Tablespoons|
|Ghee(clarified Butter) / Oil||3||Tablespoons|
|Turmeric Powder A||Pinch|
Rub the washed fish slices with some salt and turmeric powder. Keep aside for 5 minutes. In a bowl, whisk the yoghurt with a little salt. Heat half the ghee (clarified butter) / oil in a heavy-bottomed pan and gently stir-fry the fish slices till they become light golden in color. Drain and place on absorbent paper. Heat the remaining ghee (clarified butter) / oil in the same pan and drop in the cumin seeds. As they crackle, put in the asafoetida, cloves, and grated ginger. Fry briefly. Reduce the heat and stir in the yoghurt. Cook whilst stirring on low heat till the yoghurt gets a nice reddish-brown color. Add the coriander powder and mix well. Add the fish slices, salt and water. Stir gently and bring to a boil. Cover and simmer on low heat for about 20 minutes or till the fish is almost cooked and the gravy has thickened. Add the garam masala (hot spice mix), slit green chillies and the chopped fresh coriander. Mix very gently and cook tightly covered on very low heat for about 10 minutes or till the fish is cooked but firm.
Ghee (clarified butter) makes this dish very aromatic. However, if not available, oil can be used instead.
Posted Nov 5, 2007