Haak Gadh
(Fish cooked with distinct Kashmiri Spinach)

  
Haak Gadh (Fish cooked with distinct Kashmiri Spinach)

Ingredients
500 gm Fish, cut into cubes
500 gm Kashmiri spinach, washed well
2 tbsp Turmeric powder
12 cups Water
1 tbsp Garlic ground
2 tsp Kashmiri red chili powder, dissolved in 1 cup water
5 Green cardamoms
1 cup Ghee
1/2 cup Onions, sliced
1 tsp Kashmiri red chili powder
1/2 tsp Black cumin seeds
Salt to taste
1 tsp Ver paste *

*Ver paste: Pound together 250 gm, garlic (lasam) and 250 gm shallots to a coarse paste. Dry coast 1 kg Kashmiri red chili powder, 50 gm black cardamom (badi elaichi), 1 tbsp black cumin (shahi jeera) seeds, and 1 tbsp green cardamom (choti elaichi) seed, 1 tbsp cinnamon (dalchini) powder, 1 tbsp dry ginger powder (sonth), separately. Then grind to a fine powder.
 
Method:
  1. Heat up the pan with oil, fry the cubes fish till reddish brown. Remove from heat and drain the excess oil. Keep aside.
  2. Add the water to a deep pan with garlic, green cardamom, turmeric powder, red chili and salt, and bring it to boil. Reduce heat, add Kashmiri spinach and cook till the leaves are tender and left with little water.
  3. Heat up another pan with oil, and fry with onions and red chilies, ver paste, fried cubes fish and Kashmiri spinach mixture. Sprinkle black cumin seeds.
  4. Serve Hot

Serves: 2 - 4
 
 
 
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