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Kashmiri Fish
(Mahi Kashmiri)


An authentic recipe from Kashmir. Fish slices cooked with yoghurt and spices to give this aromatic dish.

Indian Seafood & Fish Recipes

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Serves: 4 
Cooking time (approx.):  minutes
Style: Indian Non-Vegetarian

500  gram(s) pomfrets or any firm-flesh fish sliced and cleaned
2  cup(s) yoghurt lightly whisked
2  teaspoon(s) ginger grated
1  teaspoon(s) cumin seeds
2  teaspoon(s) coriander powder
4  green chillies deseeded and slit
2  cloves
1  teaspoon(s) garam masala (hot spice mix)
2  tablespoon(s) chopped fresh coriander
3  tablespoon(s) ghee(clarified butter) / oil
1  cup(s) water
salt to taste and a pinch of asafoetida and turmeric powders

  1. Rub the washed fish slices with some salt and turmeric powder. Keep aside for 5 minutes. In a bowl, whisk the yoghurt with a little salt. Heat half the ghee (clarified butter) / oil in a heavy-bottomed pan and gently stir-fry the fish slices till they become light golden in color. Drain and place on absorbent paper.
  2. Heat the remaining ghee (clarified butter) / oil in the same pan and drop in the cumin seeds. As they crackle, put in the asafoetida, cloves, and grated ginger. Fry briefly. Reduce the heat and stir in the yoghurt. Cook whilst stirring on low heat till the yoghurt gets a nice reddish-brown color. Add the coriander powder and mix well. Add the fish slices, salt and water. Stir gently and bring to a boil. Cover and simmer on low heat for about 20  minutes or till the fish is almost cooked and the gravy has thickened.
  3. Add the garam masala (hot spice mix), slit green chillies and the chopped fresh coriander. Mix very gently and cook tightly covered on very low heat for about 10  minutes or till the fish is cooked but firm.


  • Ghee (clarified butter) makes this dish very aromatic. However, if not available, oil can be used instead.

Serve hot with: steamed rice, roti (Indian bread) or slices of bread.

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