Kashmiri Gaad
A traditional Kashmiri fish curry where golden-fried fish pieces are simmered in a fragrant gravy of fennel, ginger, and Kashmiri red chilies. The addition of radish adds a unique, slightly pungent flavor to this authentic dish.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Marinate and Fry the Fish
- b.Clean the fish pieces and pat them completely dry with paper towels. This prevents splattering.
- c.In a bowl, rub the fish with 0.5 tsp salt and 0.5 tsp turmeric powder. Let it marinate for 15 minutes.
- d.Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it's lightly smoking. This step is crucial to remove the oil's pungency.
- e.Reduce the heat to medium. Carefully slide the marinated fish pieces into the hot oil. Fry in batches for 3-4 minutes per side until golden brown and crisp.
- f.Remove the fried fish with a slotted spoon and set aside on a plate.
- 2
Step 2
- a.Sauté Radish and Prepare Tempering
- b.In the same pan, remove excess oil, leaving about 3 tablespoons. Add the radish slices and sauté for 5-7 minutes until they are tender and have light golden spots. Remove and set aside with the fish.
- c.To the remaining oil, add the hing, cloves, cinnamon stick, and the crushed green and black cardamoms.
- d.Sauté for about 30-40 seconds until the spices become fragrant and release their aroma.
- e.Add the sliced onions and cook for 8-10 minutes, stirring occasionally, until they turn soft and golden brown.
- 3
Step 3
- a.Build the Gravy Base
- b.Reduce the heat to its lowest setting. Add the ginger powder, fennel powder, Kashmiri red chili powder, and the remaining 0.5 tsp of turmeric powder. Stir for 30 seconds until fragrant, being careful not to burn the spices.
- c.Slowly pour in the whisked curd, a little at a time, while stirring continuously and vigorously. This prevents the curd from curdling.
- d.Continue to cook on low heat for 3-4 minutes, stirring constantly, until the oil begins to separate from the masala at the edges of the pan.
- 4
Step 4
- a.Simmer the Curry
- b.Add 1.5 cups of water and the remaining 1 tsp of salt. Stir well to combine and bring the gravy to a gentle boil over medium heat.
- c.Carefully slide the fried fish pieces and the sautéed radish slices back into the pan.
- d.Cover the pan, reduce the heat to low, and let the curry simmer for 10-12 minutes. This allows the fish to absorb the flavors of the gravy without breaking apart.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat. Gently stir in the garam masala.
- c.Garnish with freshly chopped coriander leaves.
- d.Let the curry rest, covered, for at least 5-10 minutes before serving. This helps the flavors to meld beautifully.
- e.Serve hot with steamed rice for an authentic Kashmiri meal.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the mustard oil is heated to its smoking point and then cooled slightly before use to mellow its pungent flavor.
- 2Whisk the curd thoroughly and add it on the lowest possible heat while stirring continuously to guarantee a smooth, non-curdled gravy.
- 3Be very gentle when stirring the curry after adding the fish to prevent the delicate pieces from breaking.
- 4For a richer flavor, you can add a pinch of saffron soaked in 2 tablespoons of warm milk at the end of cooking.
- 5This curry tastes even better the next day as the flavors deepen overnight.
Adapt it for your goals.
Add Vegetables
You can add lotus stem (nadru), a classic Kashmiri ingredient. Parboil the sliced lotus stem before sautéing it along with the radish.
Different FishDifferent Fish
While Rohu is traditional, you can use any firm-fleshed fish like Kingfish (Surmai), Pomfret, or even Cod fillets.
No Onion VersionNo Onion Version
For a more traditional Pandit-style preparation, you can omit the onions. The gravy will rely solely on curd and spices for its body.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
The fish in this curry is a prime source of omega-3 fatty acids, which are crucial for brain health and reducing inflammation. They are also known to support cardiovascular health by lowering blood pressure and triglycerides.
Anti-inflammatory Properties
This dish is rich in spices like turmeric (containing curcumin), ginger, and cloves, all of which are known for their potent anti-inflammatory and antioxidant properties, helping to combat oxidative stress in the body.
Aids Digestion
Key spices like fennel powder (saunf) and ginger powder (sonth) are traditionally used in Kashmiri cuisine to aid digestion. They can help soothe the stomach, reduce bloating, and improve overall gut health.
Frequently asked questions
Yes, Kashmiri Gaad can be a healthy dish. Fish is an excellent source of lean protein and heart-healthy omega-3 fatty acids. The use of spices like turmeric, ginger, and fennel offers anti-inflammatory and digestive benefits. Cooking in mustard oil also provides beneficial monounsaturated fats. To make it healthier, you can control the amount of oil used for frying.