Gaad Monj

Fish with Kohlrabi

SERVES 4

If God were a painter and this world his masterpiece, Kashmir would be his colour palette. And in this heaven of colours is a place called Pampore, known to produce some of the world’s best saffron and is home to acres and acres of lavender flowers. While my eyes drank in the beauty of Pampore, my taste buds were satisfied by a sumptuous dish made of gaad (fish) and monj (knol khol). This recipe uses a spice blend in the form of a doughnut-shaped cake, veri, which is indigenous to Kashmiri cuisine. Typically Kashmiri, typically magnificent, typically mouth-watering.

INGREDIENTS

Veri masala (for about 25 cakes)

2 tbsp asafoetida powder

2 cups husked, split black gram (urad dal)

1 cup fenugreek seeds

1 cup coriander powder

½ cup red Kashmiri chilli powder

½ cup fennel seeds

½ cup dried ginger powder

2 tsp cloves

3 tsp caraway seeds

Mustard oil as required

Curry

500 g rahu fillets, cut into long pieces

4 tbsp oil

250 g kohlrabi, cut into wedges, leaves reserved

1 tsp red chilli powder

4 tsp fennel powder

2½ tsp dried ginger powder

¼ tsp asafoetida powder

1" veri, powdered

4 cloves

½ tsp turmeric powder

2 tsp tamarind pulp (p. 13)

1 tsp salt or to taste

METHOD

Veri masala Dissolve the asafoetida powder in 1 cup of water. Combine all ingredients except asafoetida water and mustard oil, and pound or grind till fine. Gradually mix in asafoetida water and mustard oil, alternating 1 tbsp at a time, till spice mixture becomes a smooth, pliable dough. Divide the dough into small lemon-sized portions and shape each portion into a round, flat patty. Place the patties on a wooden tray or board in the sun, till thoroughly dry and hard. Turn the patties over at least once every day to ensure even drying. You may string these together and store in airtight containers. Whenever required, crumble a cake to use. (Veri masala is also available in select stores.)

Curry Wash fish and drain thoroughly. Put oil in a frying pan over medium heat. When hot, add fish and shallow-fry till golden. Remove. Add kohlrabi wedges to the same oil and shallow-fry till golden. Remove. In the same pan add chilli powder, immediately followed by 2 cups of water. Mix in fennel powder, ginger powder, asafoetida powder, veri, cloves and turmeric powder and bring the thin curry to a rapid boil over high heat. Reduce heat to medium and add fried fish and kohlrabi with the reserved leaves. Simmer till leaves are tender. Mix in tamarind pulp and salt, and cook till the sauce coats the fish and vegetables. Serve hot.