Fish is a delicacy -
For the traditional Kashmiri dish u need to find the perfect fish first. Not trout as it cannot withstand so much ‘torture’.
Silver carp preferred but grass carp can also do.
The fish is dumped in a pan of oil and fried till red and crispy.
Meanwhile lotus stem cut into pieces which are atleast four to five years long and round rings cut out of big round radishes are sauted. In a large pan masala like cardamom, cinnamon , cloves, black pepper , fennel powder , dry ginger powder, turmeric , red chilli is sauted for a few minutes.... a paste of shallots and garlic mixed with kashmir mirchi and oil called Ver is added.
Once the mixture gives an aroma on oil without getting burned water is added. The fish and veggies are put into the boiling water in layers. Raw spinach or collard greens added. Than a fist full or two of sun dried tomatoes go in.
The fish is cooked on dum on medium heat till the water dries up and veggies are tender .
Garnish with crispy fried shallots .
Served cold with hot sMall grain kashmiri rice .
Note
It takes almost a day to cook people so please don’t expect this feast in Delhi (besides finding silver carp might be a task ).