Kashur Gadh (Tamarind-Flavoured Fish Curry)

Kashur Gadh (Tamarind-Flavoured Fish Curry)

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Servings: 6
Calories: 812


  • 2.2 lb Fish fillets washed, drained
  • 14 floz Vegetable oil
  • 4 Cloves laung
  • 2 Black cardamom badi elaichi, crushed
  • 2 tsp Red chilli powder
  • 16 floz Water
  • 1 1/2 tsp Ginger powder sonth
  • 3 tsp Aniseed saunf powder
  • 1 tsp Garam masala
  • a pinch Asafoetida hing
  • Salt to taste
  • 4 tbsp Tamarind imli, extract
  • 3 Green chillies slit
  • 1 tsp Tikki masala


  • Heat the oil in a big pan; fry the fish over high heat, till crisp and golden brown on both sides. Remove and drain the excess oil on absorbent kitchen towels and keep aside.
  • In a heavy-bottomed pan, reheat 1/2 cup oil. Add cloves and black cardamom; saute for a few seconds. Add red chilli powder mixed with 4 tsp water and stir briskly till the oil reddens.
  • Add water, ginger powder, aniseed powder, garam masala, asafoetida, and salt. Bring to the boil. Gently add the fish and cook till the gravy thickens.
  • Add tamarind extract and green chillies. Stir carefully. Add the tikki masala and cook for a few more minutes till the oil separates. Serve with steamed rice.
Calories: 812 kcal
Carbohydrates: 10 g
Protein: 34 g
Fat: 72g
Saturated Fat: 12 g
Trans Fat: 1 g
Cholesterol: 83 mg
Sodium: 181 mg
Potassium: 612 mg
Fiber: 2 g
Sugar: 6 g
Vitamin A: 205 IU
Vitamin C: 3 mg
Calcium: 42 mg
Iron: 2 mg
Cuisine Indian
Ingredients Fish & Seafood
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