Tamarind fish curry, Kashur Ghaad as it is called in Kashmiri cuisine is a great combination of tangy tamarind and rich Kashmiri spices. It differs in taste and smell from the South Indian style tamarind fish curry for the use of luxury spices like black cardamom, aniseed powder and ginger powder. It is spicier, richer and more lavish, thanks to the perfected cooking style of Kashmiri cuisine.
This tamarind fish curry or Kashur Ghaad is very hard to find on the menus of a typical curry house, but a regional speciality and a more authentic fish curry from the valley of Kashmir. Surprisingly it is not that hard to prepare either. Frying the fish first and cooking in sophisticated spices and tangy tamarind extract gives Kashur Ghaad a crispier, irresistible flavour making this dish a must try fish curry!
Let's cook
Spicy Tamarind Fish Curry
Recipe Facts
Here is Your Recipe
500 grams Fish fillets
30 grams Tamarind
4 cups Warm water
2 Black cardamoms
2 Cloves
1 teaspoon Red chilli powder
2 teaspoon Aniseed powder
1 teaspoon Ginger Powder
6 tablespoon Mustard oil
¼ teaspoon Hing (Asafoetida)
2 Green chillies
Salt to taste
Soak tamarind in 1 cup warm water.
Heat a pan and shallow fry fish fillets in 4 tablespoons of oil until crisp.
Place fried fish fillets on a kitchen towel to drain.
In another thick bottom pan heat the rest of the oil.
Place cloves, crushed black cardamoms, and saute until aromas spread.
Mix red chilli powder, aniseed powder and ginger powder in half a cup of water.
Pour into the pan of sauted spices and stir briskly.
Add the rest of the water, sprinkle hing and salt.
Stir well and cook covered for five minutes or until the gravy thickens.
Slowly slide the fried fish and cook another few minutes such that the fish pieces consume the reddened gravy.
Squeeze the soaked tamarind and add this extract to cook for a few minutes.
Decorate with slit green chillies and carefully mix.
Simmer for a couple of more minutes and turn off the heat.
Tamarind Fish curry Kashur Ghaad is ready now!
Enjoy with plain rice.
You can get readymade tamarind extract to save time.
Use white meaty fish, not oily type since fish is fried in oil in this recipe
