Fish Cooked with Distinct Kashmiri Spinach (Haakh Gadh)

Servings: 4

Author:

Indian [/cuisines/indian/]

Lamb [/ingredients/lamb/]

Instructions

1 Fry the fish in oil until reddish brown. Remove with a slotted spoon and drain
the excess oil on absorbent kitchen towels. Keep aside.
2 Bring the water to the boil in a deep pan with garlic, turmeric powder, green
cardamom, red chilli water and salt. Now add the Kashmiri spinach and bring the
mixture to the boil again. Reduce heat, and cook until the leaves are tender and
very little water remains.
3 In another pan, heat the ghee and fry the onions. Mix in the red chillies, ver
paste and the fried fish. Add the Kashmiri spinach mixture. Sprinkle black cumin
seeds and mix well.