Fish Cooked with Distinct Kashmiri Spinach (Haakh Gadh)

Fish Cooked with Distinct Kashmiri Spinach (Haakh Gadh)

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Servings: 4
Calories: 623


  • 1.1 lb Fish firm, white river fish, cut into cubes
  • 1.1 lb Kashmiri spinach haakti, washed well
  • 12 cups Water
  • 1 tbsp Garlic lasan, ground
  • 2 tbsp Turmeric haldi powder
  • 5 Green cardamom choti elaichi
  • 2 tsp Kashmiri red chilli powder dissolved in 1 cup water
  • Salt to taste
  • 7 oz Ghee
  • 4 oz Onions sliced
  • 1 tsp Kashmiri red chilli powder
  • 1 tsp Ver paste
  • 1/2 tsp Black cumin shahi jeera seeds


  • Fry the fish in oil until reddish brown. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels. Keep aside.
  • 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.
  • 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.
Calories: 623 kcal
Carbohydrates: 13 g
Protein: 30 g
Fat: 53g
Saturated Fat: 32 g
Cholesterol: 189 mg
Sodium: 228 mg
Potassium: 1272 mg
Fiber: 5 g
Sugar: 2 g
Vitamin A: 12145 IU
Vitamin C: 39 mg
Calcium: 191 mg
Iron: 6 mg
Cuisine Indian
Ingredients Lamb
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