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Kashmiri Recipes
RECIPE NO. 73
'Hogaada Ta Haak Yaa Bum'
(E-Dried Fish with 'Karam Sag or
dried Water-lily Stems)
(H-'Sukhi Machhli aur Karam Sag ya Bum )
Dried Fish is available freely in
Kashmir. Smaller Fish are dried whole in sun and are called 'Raze Hogada'.
Bigger ones, after slitting open their bellies and discarding their Innards, are
pressed flat and dried in sun. These are called 'Pacha Hogada'. In Fish
Markets, mostly in cities and towns near sea shores in India, dried whole
fishes, and also fishes cut into pieces, are available freely. Those, who get
used to eat it, like its appetizing odour. They greatly relish it, when cooked
alone or in combination with 'Hak' or 'Bum', in Kashmir Dried
Lotus and Water-lily Stems, got from lakes etc., in Kashmir, are called 'Bum',
and in Hindi 'Kamal ke Nal'.
| 1. Dried Fish ('Hogada') |
250 gm |
| 2. 'Hak' ('Karam Sag') or 'Bum' |
125 gm |
| 3. Mustard Oil |
1/2 cup |
| 4. Red Chili Powder |
1 tsp |
| 5. Salt |
about 1/2 tsp |
| 6. Turmeric |
1/2 tsp |
| 7. Asafoetida |
a pinch |
| 8. 'Vari Masala' (10 gm) or 'Garam
Masala' (1/2 tsp) |
1. The fins of Dried Fish are cut and skins
scraped clean. Any dry Innards found in 'Raza Hogada' are also
scrapped off. These are then roasted on a smokeless flame, or on live
charcoals, washed and cleaned in hot water twice or thrice, and cut into
desired pieces.
2. 'Hak' leaves are sorted, after
discarding coarse stems, withered, stained or insect-eaten portions, and
then washed.
3. If 'Bum' is to be cooked
with Dried Fish, it is cut into 3" or 4" lengths, and soaked in
hot water before cooking for 1/2 an hour. Thus after reconstituting the
dry 'Bum', extra water is squeezed out by hand.
In a 'Kadahi' or a 'Patila', heat
oil on medium flame, and when foam disappears, add half a litre of water,
the Salt, Turmeric, Chili Powder and Asafoetida. Bring to boil and add
prepared Dried Fish pieces and sorted 'Hak' leaves or the prepared
'Bum'. Turn and stir with a ladle and cook for half an hour, to
soften the Fish and the 'Hak' or 'Bum'. Then add crushed 'Vari
Masala' or 'Garam Masala'. Serve with Plain Cooked Rice.
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copyrights
© 2005 Kashmir
News Network (KPN): Cuisine Section.
All rights reserved.
No recipes should be reproduced in any form or context without the written
permission of the Authors who are also the publishers of this book of recipes. To order a copy of the book of 'Kashmiri Cookbook', send an e-mail to
seasash@hotmail.com.
The income from the sale of this book is to be humbly donated to the Sri Sathya Sai Institute of Higher Learning
(Deemed University), Puttaparthy for the purpose of scholarships
to deserving post-graduate students.
This site is designed, developed and maintained by Sunil
Fotedar
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