Kashir Gaadh - kashmiri fish curry

Kashmiri cuisine has evolved over hundreds of years. The first major influence was the food of the Kashmiri Pandits, the Hindus of the valley which uses a lot of yoghurt, oils and spices as such turmeric, but avoids onion, garlic, tomatoes, and chicken.Fish is an important Kashmiri delicacy.And this Kasher Gaadh is a dish usually cooked on special occasions in Kashmir.

Here I have tried to give our Bengali palates the taste of Kashmir in my own style.

Ingredients:
Fish (cut into pieces) – 500 gms, washed and drained
Cloves – 2
Black Cardamom – 1, crushed
Star anise-1
Kashmiri Red Chilli Powder – 1 tsp, mixed with 2 tsp water
Water – 1 cup
Oil – 1/2cup
Ginger Powder  – 3/4 tsp (Use fresh ginger paste if you don't have dry)
Aniseed/ Sauf Powder – 1 1/2 tsp
Garam Masala Powder – 1/2 tsp
Asafoetida/ Hing Powder – a small pinch
Tomato- 1 medium
Green Chillies – 2, small, slit
Salt as per taste

Method:
1. Heat oil in a large pan over high heat.
2. Fry the fish  till crisp and golden brown on both sides.
3. Remove and drain excess oil.
4. Keep the fried fish aside.
5. Strain the oil to a cup.
6. Heat 1/2 cup of oil in another pan.
7. Sauté the cloves,star anise and black cardamoms.
8. Add the red chilli paste and stir.
9. Now add the tomato purée and cook till oil separates. 
10.Now add ginger powder, aniseed powder, garam masala powder, asafoetida and salt.
11.  Pour the water and bring to a boil.
12. Add the fish and cook till gravy thickens.
13. Stir well and cook for a few minutes.
14. Remove and serve hot with rice.