Kashur Gaad

Ingredients list for Kashur Gaad

• 4 Fish fillets
• 1 teaspoon Red chilli powder
• 1/4 teaspoon Asafoetida
• to deep fry Oil
• 2 tablespoons Mustard oil
• 2 one-inch Green chillies slit
• 1 tablespoon Fennel seed (saunf) powder
• 1/2 teaspoon Dry ginger powder (soonth)
• 1/2 teaspoon Ver
• 1/2 teaspoon Garam masala powder
• to taste Salt
• 11/2 tablespoons Tamarind pulp

Method

1. Wash fish fillets thoroughly and pat them dry. Mix red chilli powder in two tablespoons of water and keep aside. Mix asafoetida with two teaspoons of water and keep aside.
2. Heat sufficient oil in a kadai and deep-fry the fish till crisp and brown on both sides. Drain and place on an absorbent paper and keep aside. Heat two tablespoons of mustard oil in a pan, add slit green chillies and sauté for half a minute.
3. Add red chilli water, fennel powder, dry ginger powder, ver, garam masala powder, asafoetida water, half a cup of water and salt and bring the mixture to a boil.
4. Add the fried fish pieces and cook till the gravy thickens taking care not to break the fish pieces. Stir in tamarind pulp. Gently stir. Reduce heat and cook for a minute. Serve hot.

Nutrition Info