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Kamshayri Ghati Fish Curry

Kamshayri Ghati Machi Curry is a bold and aromatic Kumaoni-style fish curry cooked with rich onion-tomato gravy and mountain spices. The pan-fried fish absorbs smoky flavors from freshly ground masalas, creating a comforting and flavorful seafood dish perfect with steamed rice or pahadi rotis.

Prep Time
25 minutes
Cook Time
35 minutes
Total Time
1 hour
Servings
4-5
Cuisine: Kumaoni North Indian

Ingredients

Main Ingredients

  • 500g fish
  • 1 bowl onion paste
  • 1 bowl tomato puree
  • Cooking oil as required
  • Water as required
  • Fresh coriander, chopped
  • 1 tablespoon lemon juice

Marinade Spices

  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon Kashmiri red chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon salt

Gravy Masala Ingredients

  • 2 Kashmiri dried red chilies
  • 1 piece ginger
  • 1 whole bulb garlic
  • 1 small piece stone flower (pathar phool)
  • 1 black cardamom
  • 1 teaspoon whole coriander seeds
  • 1 teaspoon whole cumin seeds
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon fenugreek seeds

Tempering and Final Spices

  • 1 teaspoon cumin seeds
  • 1 teaspoon Kashmiri chili powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon cumin powder

Instructions

Step 1: Marinate the Fish

  • Season the Fish: Mix fish with turmeric, Kashmiri chili powder, lemon juice, garam masala, cumin powder, coriander powder, and salt. Let it marinate for 30 minutes.

Step 2: Prepare the Masala Paste

  • Blend Aromatics: Grind dried red chilies, ginger, garlic, pathar phool, black cardamom, coriander seeds, cumin seeds, mustard seeds, and fenugreek seeds into a smooth paste.

Step 3: Fry the Fish

  • Pan-Fry: Heat oil in a pan and fry the marinated fish pieces until golden brown and cooked through. Remove and set aside.

Step 4: Prepare the Curry Base

  • Temper the Oil: Heat oil in a kadhai and add cumin seeds until aromatic.
  • Cook Masala: Add the prepared masala paste and sauté until fragrant.
  • Add Onion Paste: Cook the onion paste until browned and aromatic.
  • Add Tomato Puree: Stir in tomato puree and cook until oil separates from the masala.

Step 5: Simmer and Finish

  • Season the Gravy: Add Kashmiri chili powder, coriander powder, garam masala, and cumin powder.
  • Simmer: Add water and cook the gravy until rich and flavorful.
  • Combine: Add fried fish pieces gently and simmer for a few minutes so the flavors blend beautifully.
  • Garnish: Finish with lemon juice and fresh coriander before serving hot.
Pro Tip: Fry the fish lightly before adding it to the gravy to prevent it from breaking apart and to enhance the smoky flavor of the curry.