Kashmiri Fish

Procedure

Fry fish in Kausar Canola oil till it gets golden brown. Using the same oil, add tomato puree, garlic and ver paste and cook for 2 to 3 minutes. Now add ginger powder, water, cloves, green cardamom (elaichi), 3 black cardamom (barri Elaichi), turmeric, cinnamon, salt, onion paste and red chili (mixed with water). Boil this for 5 minutes. After 5 minutes, add fried fish and cook for some more time. Now add black pepper powder, remaining black cardamom (barri elaichi) and black zeera. Cook till oil separates. Once ready, put in a dish and serve hot *To make ver paste: Grind and make a paste of 250 grams of onion and 250 grams of garlic. 1 kg Kashmiri red chilies, 50 grams of barri elaichi powder, 1 table spoon of black zeera, 1 table spoon of green cardamom seeds, 1 tablespoon of cinnamon powder and 1 tablespoon of ginger powder; dry roast all ingredients individually. Add garlic and onion paste and make small cubes. Thread the cubes in the middle and dry them in the sun. Keep them for future use as per requirement.