Kashmiri Fish Curry

Recipe by
Total Time:
20 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

Take a look at more Curries Recipes. You may also want to try Lazeez Jhingey, Valache Birde(Sprouted Beans in Coconut Gravy) , Red Pepper and Coconut Curry , Chettinad Meen Kozhambu(Fish Curry)

Rate This Recipe


  • 1 kg. any white flesh fish, cut into 2” cubes
  • Mustard oil for frying
  • 3 cups water
  • 2 tsp. chilli powder
  • 1 tsp. turmeric powder
  • 1 tsp. dry ginger powder
  • 2 tsp. fennel seeds powder (saunf)
  • Salt to taste
  • 6 cloves
  • 8 black peppercorns
  • ½ tsp. black cumin seeds
  • A pinch of asafoetida, dissolved in 2 tsp. water

How to Make Kashmiri Fish Curry

  • Wash and pat dry fish pieces.
  • Heat oil in a kadhai, fry fish until golden.
  • Drain excess oil and put aside.
  • Boil water in a saucepan, add turmeric powder, dry ginger powder, salt, cloves, black peppercorns, shahi zeera and hing (asafoetida) water.
  • Carefully lower fish pieces in the saucepan.
  • Sprinkle chilli powder over the fish pieces and pour 6 tbsp. of hot mustard oil over it.
  • Cook over high flame for 10-15 minutes, until the curry thickens.
  • Serve hot with boiled rice.