Kashmiri Fish Curry

Ingredients:



Fish slices - 500 gm (any white fish)

Tomatoes - 4 big, pureed

Asafoetida (Hing) - 1 tsp

Cumin seeds - 1 tsp

Onion - 1 big, finely chopped

Red chili powder - 1 tsp

Dry Ginger powder - 1/4th tsp

Coriander powder - 1/2 tsp

Ginger - 1", crushed

Green Chillies - 2 no, sliced

Coriander leaves - 1 cup, chopped

Cornflour - 1 tsp

Sugar - 1 tsp

Oil, for frying

salt, as per taste

Semolina (rawa) - 1 tsp

Vanaspati Ghee - 2 tbsp





Method:





Boil the fish slices until done. Debone it and keep aside.



Heat vanaspati ghee and oil together in a pan. Add to it asafoetida, cumin seeds, crushed ginger and onions. Saute well until onions turn slightly red.



Add tomato puree, salt, green chillies, semolina, dry ginger powder, red chili powder and sugar. Mix cornflour in some water and add this mixture in the pan.



Keep stirring, until thick. Add the fish and continue cooking for 5 more minutes on a slow flame.



Garnish with chopped coriander.



Serve hot.



Serving Tip: Serve this gravy dish with roti, naan or kulchas.



(Kashmiri Recipes)