Kashmiri Style Gaad T Tamatar Recipe - Fish Curry
A thick fish curry that is filled with mustard oil, ginger powder, fennel powder and asafoetida that makes the curry amazingly flavourful. The fish curry is made with a tomato base and is typically eaten with plain boiled rice and you can have some crispy papad by the side.
Gaad which means Fish in Kashmir and Gaad T Tamatar is a fish recipe that is made with a tomato curry. The consistency of this delicious fish curry is usually thick but can be given variations as per one's choice. Kashmiri Cuisine has a wide use of Mustard oil, Ginger Powder and Fennel powder along with Asafoetida that makes an amazingly flavourful curry that stands out from any other Fish curry.
Typically eaten with plain boiled rice, this fish curry is not just delicious but also a very popular serving in special occasions.
Serve Gaad T Tamatar along with Steamed Rice for a weekday kashmiri lunch or dinner. You can also serve it to your guests in your house parties.
If you like this recipe, you can also try other Kashmiri Recipes such as :
10 M
45 M
55 M
4 Servings
Ingredients
-
For marination
- 500 grams Fish fillet
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt , as required
- 1/2 teaspoon Lemon juice For curry
- 1 teaspoon Dry ginger powder
- 1/2 teaspoon Fennel Powder
- 3 Black cardamom (Badi Elaichi)
- 3 Cloves (Laung)
- 1 teaspoon Kashmiri Red Chilli Powder
- 1 pinch Asafoetida (hing)
- 1/2 teaspoon Garam masala powder
- 1/2 cup Homemade tomato puree
- Salt , as required
- 4 tablespoons Mustard oil , adjustable
How to make Kashmiri Style Gaad T Tamatar Recipe - Fish Curry
To begin making the Gaad T Tamatar, wash fish nicely, pat dry the fillets and rub lemon juice, turmeric and salt. Leave the fillets in the colander for 10-15 mins to drain out excess water and odour.
Collect the fillets in a bowl and keep aside. Heat around one ladle oil till smoking hot in a wok/kadai and carefully slide the fish fillets in it.
Fry the fish from both sides till golden in colour. Collect the fried fish in a separate plate and keep aside.
In the remaining oil, add cloves, black cardamom and asafoetida and wait till they sizzle.
Now add the tomato puree along with dry ginger powder, fennel powder and red chilli powder. Mix and fry till oil starts leaving from sides.
Now add some garam masala and adjust salt as needed.
Add water to make a thick curry and slide the fried fish in the curry.
Give a boil and then simmer the flames, cover the lid and cook for 5 minutes.
Turn off the heat, garnish with some fresh coriander and serve hot.
Serve Gaad T Tamatar along with Steamed Rice for a weekday kashmiri lunch or dinner. You can also serve it to your guests in your house parties.
