Winters have just started to hit me to a point where I have no option but to hide behind a blanket all day and everyday like I'm a rich millionaire but I really need to get out of the blanket and make some money because I am broke.
I don't even know why I said what I said above but this is fish season whether you like it or not I will give you a fish recipe and this time from Kashmir.
This recipe is called Kashmiri Fish Curry and though you'll see that it is cooked in many different ways if you try to search for the recipe I here by do not claim that this one is authentic or accurate by any means.
Ingredients:
500 gram boneless fish (I used red snapper) cut in cubes
2 medium onions finely chopped
4 medium tomatoes finely chopped
1 piece of ginger finely chopped
10 cloves of garlic finely chopped
1/2 cup yogurt
1 teaspoon salt
1 teaspoon Kashmiri red chili powder
1/2 teaspoon turmeric
1/2 teaspoon amchur or khatai powder
1/2 teaspoon coriander powder
2 green chilies thinly sliced
7 cashews (grinded plus add water to make paste)
chopped cashew and coriander leaves for garnish
1/4 cup oil
Heat oil on medium high heat in a non-stick pan.
Put chopped onions, ginger and garlic in it and fry until they are brown.
Now you gotta add salt and rest of the masalas like you add masala to family politics and gossip about others.
After you add the masalas, grind the cashews make a paste of it by adding a little water and add it to the pan.
Mix the masalas well and add chopped tomatoes.
Fry the tomatoes for 3-4 minutes and then add yogurt and let it cook until the oil starts to come above.
Then add the green chilies.
Now its time you enter the fish in the dish but you should keep in mind that the fish should be dry before you cook it or else it will break as fish meat is very delicate after it gets cooked and its nearly effortless to break it like its effortless to break hearts.
Add the fish and let it cook on medium heat.
Give a gentle stir to see if all the fish is cooked.
Then cover it and cook it on low heat for 2-4 minutes.
Kashmiri Fish Curry is read to be served now.
Garnish it with chopped cashews and coriander leaves.
Ladies and gentlemen, I give you from my mother land Kashmiri Fish Curry.
I don't even know why I said what I said above but this is fish season whether you like it or not I will give you a fish recipe and this time from Kashmir.
This recipe is called Kashmiri Fish Curry and though you'll see that it is cooked in many different ways if you try to search for the recipe I here by do not claim that this one is authentic or accurate by any means.
Ingredients:
500 gram boneless fish (I used red snapper) cut in cubes
2 medium onions finely chopped
4 medium tomatoes finely chopped
1 piece of ginger finely chopped
10 cloves of garlic finely chopped
1/2 cup yogurt
1 teaspoon salt
1 teaspoon Kashmiri red chili powder
1/2 teaspoon turmeric
1/2 teaspoon amchur or khatai powder
1/2 teaspoon coriander powder
2 green chilies thinly sliced
7 cashews (grinded plus add water to make paste)
chopped cashew and coriander leaves for garnish
1/4 cup oil
Heat oil on medium high heat in a non-stick pan.
Put chopped onions, ginger and garlic in it and fry until they are brown.
Now you gotta add salt and rest of the masalas like you add masala to family politics and gossip about others.
After you add the masalas, grind the cashews make a paste of it by adding a little water and add it to the pan.
Mix the masalas well and add chopped tomatoes.
Fry the tomatoes for 3-4 minutes and then add yogurt and let it cook until the oil starts to come above.
Then add the green chilies.
Now its time you enter the fish in the dish but you should keep in mind that the fish should be dry before you cook it or else it will break as fish meat is very delicate after it gets cooked and its nearly effortless to break it like its effortless to break hearts.
Add the fish and let it cook on medium heat.
Give a gentle stir to see if all the fish is cooked.
Then cover it and cook it on low heat for 2-4 minutes.
Kashmiri Fish Curry is read to be served now.
Garnish it with chopped cashews and coriander leaves.
Ladies and gentlemen, I give you from my mother land Kashmiri Fish Curry.
wow very nice recipe. I must say that bass, boneless fish is staple for winter. thank you for sharing your recipe, it is cool
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