On the Himalayan Trail by Romy Gill

Author:Romy Gill
Language: eng
Format: epub
Publisher: Hardie Grant London
Published: 2022-02-22T00:00:00+00:00

GAAD TE TAMATAR

FISH IN TOMATO GRAVY

SERVES 4

Trout is usually used for this dish in Kashmir, but you can use any firm, white, meaty fish, such as hake or cod, or even salmon. This recipe is so delicious and very popular for special occasions.

INGREDIENTS

1 KG (2 LB 4 OZ) FISH (SEE INTRODUCTION), DESCALED, CLEANED AND CUT INTO 5 CM (2 IN) THICK PIECES

1 TEASPOON SALT

1 TEASPOON GROUND TURMERIC

3½ TABLESPOONS RAPESEED (CANOLA) OIL OR MUSTARD OIL

1 TEASPOON ASAFOETIDA POWDER

250 G (9 OZ) TOMATOES, CHOPPED

1–2 TEASPOONS KASHMIRI CHILLI POWDER

2 TEASPOONS GROUND GINGER

1 TEASPOON VER MASALA

250 ML (8½ FL OZ/1 CUP) HOT WATER

STEAMED RICE, TO SERVE

Place the fish pieces in a bowl and add ½ teaspoon each of the salt and ground turmeric. Toss to coat, then leave to marinate for 20 minutes at room temperature.

Heat the oil in a sauté pan over a medium heat until very hot (if you are using mustard oil, ensure it is smoking hot before adding the fish). Fry the marinated fish for 3–4 minutes until lightly browned on all sides, then use a slotted spoon to remove the fish to a plate and set aside.

To the same pan, add the asafoetida and cook for 30 seconds, then add the chopped tomatoes and cook, still over a medium heat, for 5–6 minutes until soft. Add the rest of the spices along with the remaining ½ teaspoon each of salt and ground turmeric and cook for 1 minute, then add the hot water and bring to the boil. Reduce the heat to low, add the fried fish pieces and cook for a further 8–10 minutes until the gravy has thickened.

Serve with steamed rice.

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