Ingredients :
  • 1 kg. any white flesh fish, cut into 2 cubes
  • Mustard oil for frying
  • 3 cups water
  • 2 tsp. chilli powder
  • 1 tsp. Turmeric powder
  • 1 tsp. dry Ginger powder
  • 2 tsp. Fennel seeds powder (saunf)
  • Salt to taste
  • 6 Cloves
  • 8 Black Peppercorns
  • tsp. Black cumin seeds
  • A pinch of asafoetida, dissolved in 2 tsp. water




How to Make Kashmiri Fish Curry :
  1. Wash and pat dry fish pieces.
  2. Heat oil in a kadhai, fry fish until golden.
  3. Drain excess oil and put aside.
  4. Boil water in a saucepan, add turmeric powder, dry ginger powder, salt, cloves, black peppercorns, shahi zeera and hing (asafoetida) water.
  5. Carefully lower fish pieces in the saucepan.
  6. Sprinkle chilli powder over the fish pieces and pour 6 tbsp. of hot mustard oil over it.
  7. Cook over high flame for 10-15 minutes, until the curry thickens.
  8. Serve hot with boiled rice.