Haakh Gadh, a traditional Kashmiri delight, offers a delectable blend of succulent fish and vibrant spinach infused with aromatic spices. This dish celebrates the region’s culinary heritage, where every bite tells a story of flavour and tradition.
The dish begins with 250 grams of cubed white fish, perfectly fried to a reddish-brown hue, creating a delightful texture and flavour. In parallel, 250 grams of fresh Kashmiri spinach leaves are washed, chopped, and added to a pot of 6 cups of water, alongside crushed garlic, a tablespoon of turmeric powder, two cardamom pods, a teaspoon of red chilli paste, and salt to taste. Bring this to a boil, then reduce the heat to simmer until the spinach is tender and the liquid has nearly evaporated.
In a separate pan, heat half a cup of ghee and sauté a quarter cup of sliced onions until they turn golden brown. Add half a teaspoon of red chilli powder, half a teaspoon of ver paste, and the previously fried fish. Mix in the cooked spinach leaves and sprinkle a quarter teaspoon of black cumin seeds for that final touch of aroma and flavour.
Serve Haakh Gadh piping hot and relish the symphony of flavours and textures. The tender fish, aromatic spices, and the earthiness of Kashmiri spinach come together in every bite, taking your taste buds through the heart of Kashmiri cuisine.
Haakh Gadh
Haakh Gadh
Ingredients
- 250 grams White Fish (cubed)
- 250 grams Kashmiri Spinach Leaves (washed and chopped)
- 6 cups Water
- 1/2 tablespoon Garlic (crushed) crushed
- 1 teaspoon Red Chilli Paste
- 1 tablespoon Turmeric Powder
- 2 Cardamom Pods
- 1/2 cup Ghee
- 1/4 cup Onions (sliced)
- 1/2 teaspoon Red Chilli Powder
- 1/2 teaspoon Ver Paste
- 1/4 teaspoon Black Cumin Seeds
- Salt (to taste)
Instructions
- In a pan, heat a bit of oil over moderate flame and fry the fish until it turns reddish brown. Set it aside.
- In a large pot, add water, crushed garlic, turmeric powder, cardamom pods, red chilli paste, and salt. Bring it to a boil.
- Add the chopped Kashmiri spinach leaves and bring to a boil again. Reduce the flame to low and cook until the water has almost evaporated and the spinach is tender.
- Meanwhile, in a separate pan, heat ghee and sauté sliced onions until golden.
- Stir in red chilli powder, ver paste, and the fried fish.
- Add the cooked spinach leaves and sprinkle with black cumin seeds. Mix well and remove from heat.
- Serve Haakh Gadh hot and savour the exquisite flavours.
Serving Size:Â 2-3 servings
FAQs:
What are suitable pairings for Haakh Gadh?Â
Haakh Gadh pairs wonderfully with steamed rice or traditional Kashmiri bread like Sheermal. You can also enjoy it with a side of cucumber raita for a refreshing contrast.
Can I use any type of white fish for this recipe?Â
Yes, you can use a variety of white fish, such as cod, tilapia, or haddock. Choose a mild-flavoured white fish for the best results.
Is Haakh Gadh very spicy?Â
Haakh Gadh has a subtle level of spiciness that can be adjusted to your preference. You can increase or decrease the amount of red chilli paste and powder to suit your taste.
Are there any other Kashmiri dishes I might enjoy?Â
 If you love Haakh Gadh, you might also enjoy Rogan Josh, Dum Aloo, or Yakhni, all popular and flavorful Kashmiri dishes. Try them to explore the diverse and delicious world of Kashmiri cuisine.
Note: image is for illustration purposes only and not that of the actual recipe.
