Kashmiri Recipes
RECIPE NO. 70
'Ranith Gaada'
(E-Fish Curry Kashmiri style) (H-'Kashmiri
tariqa se pakayi Machhli)
This is a special preparation of
Kashmiri Pandits and is savoured both by Hindus and Muslims alike. Fish of
bigger size, each weighing about a kg. or more, are used usually in making the
Curry.
| 1. Fish |
2 kg |
| 2. Mustard oil |
2 cups |
| 3. Red Chili Powder |
1 tbsp |
| 4. Turmeric |
2 tsps |
| 5. Ginger Powder |
2 tsps |
| 6. Aniseed Powder |
1 tsp |
| 7. Cloves |
3 nos |
| 8. Asafoetida |
a pinch |
| 9. 'Garam Masala' or crushed 'Vari
Masala' |
1 tsp or 15 gm |
| 10. Cumin Seeds |
1 tsp |
| 11. Caraway Seeds |
1/2 tsps |
| 12. Salt |
2 tsps |
1. With a knife cut off fins, gills and opercula
of the fishes, and take out their Innards, after making slits lengthwise
in the middle of their bellies. Scrape the scales and inside of every
fish, and then wash these with several waters, thoroughly both inside and
outside.
2. With a sharp knife, first cut the heads and
about 3" tail pieces. Then again chop the remaining fish horizontally
into 2" to 3" pieces. If these are too big, cut futher through
the spine each piece into two. In case of fish of smaller size, slice
horizontally each into 3 pieces of equal length, consisting of head, tail
and middle piece.
3. Wipe all the pieces with a cloth, and keep in
a plate.
1. Deep fry in oil the dressed fish pieces
including the heads, in a 'Kadahi', till these are brown and stiff.
Only 5 to 6 pieces should be fried at a time, to facilitate fuming with a
perforated ladle, and for uniform frying on all sides. Take out the fully
fried pieces from the 'Kadahi', with the perforated ladle, after
draining all oil. Keep aside in a plate.
2. Now in an earthenware cooking pot ('Leij'),
or a steel or tinned brass or copper 'Patila', of about 3 litres
capacity or more, pour a litre of water, and add the Spices, Ingredients
no. 3 to 8, and also the oil left over, after frying of fish pieces.
Sometimes more oil is used in deep frying to save
time. In that case, the extra oil is kept for future use but only for
frying of fish and cooking its curry, as the used oil picks the odour of
the fish.
Stir the 'Masala', oil and water, by a
ladle and bring the cooking pot to a boil. Add the fried fish pieces to
the boiling gravy.
3. Let cook, on medium heat, for half an hour or
more, till the gravy thickens and oil begins to show.
4. Add 'Garam Masala' or 'Vari Masala',
and cook for a few minutes more. The Curry is served cold usually with
Plain Cooked Rice.
It can keep for a couple of days even in hot
weather, but for a longer time during winter. The Fish Curry is therefore
usually cooked at one time, to be served for several days. Cold Fish Curry
is relished more, than when it is hot, because of its thick congealed
gelatinous gravy.
Tamarind, Tomatoes, tart Apples, Prunes, fresh
Plums, or fresh or dry Apricots, are also added some-times, in addition to
'Masala', to impart a pleasant tart taste to the Curry. For the
above Recipe we would require about 50 gm. of Tamarind or 100 gm. of
Tomatoes, or a couple of tart Apples, or a dozen of Plums or Prunes or
fresh or dry Apricots. The Tamarind is kept soaking in a cup of boiling
water, before hand, cooled and mashed and the strained pulp is added,
after the fish pieces have boiled for a few minutes. If Tomatoes are used,
these are dipped in boiling water for a minute, and then plunged in cold
water. Thereby their skins are peeled off easily. After mashing and
straining, the sauce is added, while the curry is boiling. Pared tart
Apple quarters, after coring, or Prunes, or fresh whole tart Plums or
fresh or dry Apricots, are also added, while the fish pieces are boiling.
Sour dried Apricot halves; with stones removed, are available in the
market and are called 'Chera Naem'. A cried variety of plums called
Prunes (K-'Oluv Bukhar'), are also sold in the market.
