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.
A spicy and slightly tangy dish, inspired by Kashmiri Fish Curry with Green Apples. (Gaad t, Choont)
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.
Heat mustard oil in a thick bottom pan till it reaches smoking point. Reduce heat and let the oil cool down.
Shallow fry fish filets till golden brown. Also shallow fry the apples till they are golden brown but still crispy. Keep aside.
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.
Add 2-3 cups of water and bring to boil. Stir in fennel powder, ginger powder. Simmer for 5 minutes.
Gently slide in the fish and apples. Add Ver/ Garam Masala and simmer for another 5 minutes.
Turn the heat off, add lemon juice and serve hot with basmati rice.