Kashur Gaad Tamarind flavoured fish curry from Kashmir. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 22 Feb 2016 in Recipes Course New Update Main Ingredients Fish fillets, Red chilli powder Cuisine Kashmiri Course Main Course Seafood Prep Time 11-15 minutes Cook time 26-30 minutes Serve 4 Taste Spicy Level of Cooking Moderate Others Non Veg 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 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. 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. 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. 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 Calories 1078 Carbohydrates 23.4 Protein 75.5 Fat 75.7 #Asafoetida #Fish fillets #Oil #Ver Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article