Kashmiri Fish (North Indian)

Serving size: 3-4 people

Ingredients :

• 1lb fish  (Trout, Salmon, Cat fish, Yellow Carp)
• 2tsp. Peprika
• 1 tsp. red chili powder
• 1tsp turmeric powder
• ½ tsp ginger powder (Sonth)
• 1 tsp fennel powder (Badiyan)
• pinch of heeng
• 4 cloves
• Kashmiri vari  massala
• oil for cooking and frying,
• salt to taste.

Prepration :

• Wash and clean  fish.
• Cut round or square pieces of fish.
• Heat oil in a pan
• Put little salt and Turmeric in oil (Oil doe not splash with this)
• Fry 2 -3 pieces of fish at a time till golden brown.
• Fry all pices.
• Take 2 tbsp. of oil from  frying Pan and put in another Pot or Patilla.
• Add two cups of water.
• Add chili powder, Pepprika powder, heeng and all other ingredient mentioned above.
• Let water with massala boil.
• Add fried fish to boiling spicy mixture.
• Cover the pan and allow it to boil for 20 minutes on medium heat.
• Simmer for 20 minutes with occasional checking the water consistency.
•  Do not stir as fish can break. Fish breaks easily when hot.
• Fish is ready when you see thick gravy with little water.
• Sprinkle vari masala if available and cover for 5 minutes.
• Let the fish cool and then serve carefully taking each piece with spatula
• Serve with rice .