A tangy, mustard-oil-forward fish curry drawing on Kashmiri spicing conventions — fennel, Kashmiri red chili for colour, a yogurt-thickened gravy, and saffron added right at the end. Kashmir itself is landlocked, but fish (particularly from the Jhelum river and local lakes) is a real part of Kashmiri cuisine, and this style of gravy is a natural fit for it.
Ingredients
- 500g firm white fish (rohu or similar), cut into pieces
- 4 tablespoons mustard oil
- 1 teaspoon fennel powder
- 1/2 teaspoon turmeric powder
- 1 tablespoon Kashmiri red chili powder
- 1 teaspoon ginger paste
- 1 cup water
- 2 tablespoons yogurt, whisked
- 5-6 strands Kashmiri Mongra saffron
- 2 tablespoons warm milk, for the saffron infusion
- Salt, to taste
Instructions
- Warm the milk and soak the saffron strands in it for about 10 minutes.
- Rub the fish pieces lightly with salt and turmeric, and let them sit for 10 minutes — this firms them up slightly before frying.
- Heat the mustard oil until smoking, then let it cool slightly. Shallow-fry the fish for 2-3 minutes per side until lightly golden, then set aside on a plate.
- In the same oil, add the fennel powder, chili powder, and ginger paste, stirring for about a minute until fragrant.
- Add the whisked yogurt gradually, stirring continuously — adding it slowly and stirring is what prevents it from splitting in the hot oil.
- Pour in the water and bring to a simmer.
- Gently slide the fried fish back into the gravy and simmer for 8-10 minutes, spooning gravy over the pieces occasionally rather than stirring them directly, which can break the fish apart.
- Stir in the saffron infusion during the last 2 minutes and remove from heat.
Tips for Best Results
Frying the fish briefly before it goes into the gravy helps it hold together through the simmer — skipping this step tends to result in the fish breaking apart. Add the yogurt off direct high heat if possible, which further reduces the risk of it curdling.
Serving Suggestions
Serve with steamed rice. A side of simple sautéed greens balances the richness of the mustard oil and yogurt gravy well.
Storage
Best eaten fresh — fish curries generally don't reheat as well as meat-based ones, since the fish can become mushy. If you do have leftovers, reheat gently over low heat rather than in the microwave.
