Kashmiri food is most often equated with the Wazwan and popular meat dishes like Rista, Gushtava, Rogan Josh. However, Kashmiri cuisine also offers many vegetarian and fish curry preparations that make the most of locally available ingredients.
Kashmiris are fish lovers and create some unique flavors and textures with lotus stems, kohlrabi, turnips, radish and even green apples. This fish curry is inspired by one such recipe.
While I used tilapia filets for this recipe, feel free to use any variety of fish available locally.
Fish Curry with Green Apples
Description
A spicy and slightly tangy dish, inspired by Kashmiri Fish Curry with Green Apples. (Gaad t, Choont)
Ingredients
Method
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Cut fish filets into 2 pieces each. Sprinkle 1 tsp of turmeric and salt and rub it on the fish, ensuring the pieces are coated. Keep aside.
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Heat mustard oil in a thick bottom pan till it reaches smoking point. Reduce heat and let the oil cool down.
Mustard oil must be brought to smoking point before any other ingredients are added. Other types of oil do not need to be heated to that point. -
Shallow fry fish filets till golden brown. Also shallow fry the apples till they are golden brown but still crispy. Keep aside.
If you have an air fryer, make a healthier version by following these steps: 1. Add 1 tsp oil in the fish marinade 2. Airfry fish on 425 F for 5 min and 450 F for additional 3 minutes. -
In the same oil, add cloves (laung) and Asafetida (Hing). Add tomatoes and fry on medium heat for a minute. Add salt, coriander powder, Kashmiri Chili powder, followed by a splash of water so the chili does not burn. Fry till oil glistens on the edges.
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Add 2-3 cups of water and bring to boil. Stir in fennel powder, ginger powder. Simmer for 5 minutes.
My family likes soupier gravy to flood their rice. If you prefer drier version, reduce quantity of water. -
Gently slide in the fish and apples. Add Ver/ Garam Masala and simmer for another 5 minutes.
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Turn the heat off, add lemon juice and serve hot with basmati rice.