Kashmiri Fish

Kashmiri Fish dish are renowned world over for lip smacking curries, tikkas and tandoori fish. Fish tikkas and Kashmiri fishes are served as accompaniment or starters. While fish curry, fish kofta curry, fish korma are served in main course. Here I provided of the exotic Kashmiri fish recipes.

Kashmiri fish is a very popular recipe. Learn how to make / prepare this recipe by following the easy step by step Preparation Method with the listed ingredients of Kashmiri Fish.

Ingredients:

• 800g Firm fleshed white fish in bite sized pieces
• 1 Cup/300ml water or fish stock
• 2 Small white onions finely chopped
• 2 Teaspoons garlic puree
• 200g Butter Ghee
• 2 Teaspoons turmeric powder
• 4 Teaspoons mild curry powder
• Quarter (optional) tea spoons pepper powder
• 2 Teaspoons gram masala powder
• 4 Egg yolks mixed with 200ml coconut cream
• 200ml single cream
• 100ml natural yogurt
• 1 Table spoon tomato puree
• Slices of caramelized banana. Cut the banana in 4mm thick cuts, coat with sugar on both sides and heat in a dry pan until cooked and caramelized. It takes about 2-4 minutes so get ready while the curry sauce is bubbling to garnish.

If you would similar to buy all of the above spices please add them to your basket. You can remove any spices or products which you previously have from the basket.

How to make Kashmiri Fish

Pour the oil into a big saucepan bring up to a medium heat. Add the onions and reduce the warmth to low. You can optionally add 1 or 2 Whole Tommy Miah which help bring out the sweetness of the onions and imparts a subtle aniseed flavor but remove them once the onions are cooked. Cook the onions lightly and slowly until they turn a golden brown color.

Make a paste of the ginger puree, garlic puree, curry powder, turmeric powder, pepper powder, with slight water. Add to saucepan and stir in well and fry for a pair of minutes.

Now add your 800g Firm Fleshed White Fish in bite sized parts stir in well.

Add the Coconut Cream and egg mixture.

Mix the Cream, Yogurt, Tomato puree, together in a jug with the water or stock and decant into the saucepan and mixture in well. Turn up the heat until the sauce begins to seethe and leave to simmer for 10 Minutes. Stir occasionally.

Finally sprinkling in the Garam masala and stir in well for the concluding 2 minutes of cooking. Garnish with the Cuts of caramelized banana. Cut the banana in 4mm thick slices, coat with sugar on equally sides and heat in a dry pan until cooked and caramelized. It takes about 2-4 minutes so get ready while the curry sauce is simmering and hand out.