Скачать или смотреть Kashmiri Fish with Dried Vegetables | Gaadé teh Hoakh Syun

INGREDIENTS
Fish 1 kg
Sun-dried tomatoes 50 gms (Soaked)
Sun-dried brinjals 50 gms (Soaked)
Lotus stem/ Nadru 250 gms (Shallow fried)
Mustard oil
Kashmiri masala tikki/ Ver
Ginger Garlic paste
Salt
Spices:
Powdered spices: Chilli powder, Coriander powder, Turmeric.
Whole spices: Green cardamom, Black Cardamom, Cinnamon, Cumin seeds, cloves.

Use the spices as per your taste. A reference for the same is mentioned in the procedure.

PROCEDURE

Clean the fish and cut into small pieces.
Pat the fish with dry cloth and marinate in 1 teaspoon turmeric powder and 1 spoon of salt for 1-2 hours.
100gms of sundried tomatoes and sundried brinjals and soak them in warm water for 10-15 mins.
Fry the marinated fish in Mustard oil after smoking the oil and fry until golden brown and crispy.
Clean the lotus stem and cut them into small pieces and shallow fry until colour changes to light brown.
Take a large dish and start layering the fish with lotus stem at the bottom and then the fish along with the soaked dried vegetables and puree of 4-5 tomatoes
Pour water in the dish till half of the fish is dipped in the water.
Add salt- 2-3 spoons, red chilli powder- 5 spoons, turmeric powder- 2 spoons, coriander powder- 2 spoons, zeera- 1 tablespoons, black cardamom- 2 pieces, green cardamom- 3 pieces, 1 small stick of cinamon, 3 cloves, 2 spoons of ginger garlic paste, verr 2 spoons optional and 1 cup of same mustard oil used for the frying of fish.
Mix all the spices together and put the lid on and let it be on simmer till the gravy is absorbed and thick.
Once the process is completed, let the fish rest till it cools down and serve in 2 dishes keeping the fish and the dried vegetables separately in different dishes.