Kashmiri Fish

    Servings:   2-4
   Prep time:   10 mins
   Cook time:   30 mins
  Total time:   40 mins
   Meal type:   Main Dish
Allergy list:   N.a
        Misc:   Serve Fresh
      Region:   Kashmir, India

Ingredients

• Fried Fish - 1 kg
• Saag haak - depends how much u want 300-400 gm
• Round mooli - 2 no
• Kolarabi - 1 big ( moodi )
• Nadru/ lotus stem - 2 sticks
• Sliced onions - 4medium
• Garlic - 8-10 cloves
• Tomatoes - 3medium
• Turmeric - 1 tbs
• Red chili pwd - 2 tbs
• Sauf pwd - 1 tbs
• Mustard oil - 100 ml ( depends on u )
• Black cardamom - 2
• Cinnamon stick - 1 pc
• Salt to taste

Directions

1. Fry the fish I generally put a little salt and turmeric while frying my fish .
2. Heat oil and fry mooli , nadru , kolarabi in roundals half done .
3. Again heat oil and add sliced onions , sautés it till it turn to golden brown add crushed garlic and sauté for a minute add tomato and sauté again .
4. Add masala vadi , salt , turmeric , sauf pwd , black Cardamom, cinnamon, chili pwd . Keep it cooking till it leaves oil and then add some water abt a cup and a half and turn off the gas .
5. Time to layer up ur fish . Take a big vessel with an air tight lid cos u need to give dum to the fish in the same vessel
6. Put haak at the bottom and then fish , on top mooli , nadru , kolarabi ,haak again and then the masala we made a little bit of that keep doing the process atleast make 2 layers and put the remaining masala for the top and then close the vessel and put it on medium heat for 10 mins and then reduce the flame to slow and cook for another 20-25 mins .
7. Open the lid to check if everything is cooked. It won’t take too long as the veggies were already half cooked and fish was also cooked just need to absorb the flavors .
8. I personally feel the fish taste much better the next day as all the flavors are infused .