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This week we bring you another recipe from the heart of Kashmir from an expert in Kashmiri cooking, foziagrasool. Kashmiri Hoch Gaade, also known as Hoggard, is a traditional dish from the Kashmir region. This dish primarily revolves around dried fish, which is a staple in many Kashmiri households, especially during the colder months.
In its most classic form, Kashmiri Hoch Gaade is prepared as a chutney or with a rich tomato base which we are doing in this recipe. It's usually best enjoyed with rice. Prep Time: 5 mins Cook Time: 15 mins Servings: 4 Difficulty: Easy
Ingredients for Kashmiri Hoch Gaade
P Mark Kachi Ghani Mustard oil: 4 tbsp
Sun-dried Fish: 1/4 kg
Tomato: 5 (Puree)
Red chilli powder: 1/2 tbsp
Fennel Seed Powder: 1/2 tbsp
Turmeric Powder: 1/2 tbsp
Garlic: 1/2 tbsp
Salt: According to taste
Rice (for serving)
Method for Kashmiri Hoch Gaade
Begin by cleaning the sun-dried fish. Dry roast the fish to remove any impurities. After roasting, carefully remove the intestine and head of the fish.
Take a pan and add hot water to it. Place the dried fish in the pan and cover it. Let it soak for about 15 minutes.
After soaking, gently rub the fish to clean it thoroughly. Rinse it with tap water to ensure it's clean.
Heat P Mark Mustard Oil in a pan and fry the sun-dried fish until it's golden brown. Remove the fish from the pan and set it aside.
In the same pan, add tomato puree and cook it well. Then, add garlic, salt, and red chilli powder.
Once the tomatoes are properly cooked, add turmeric powder and fennel seeds powder. Mix well.
Add the fried sun-dried fish to the mixture and mix it well. Add about 1/4th cup of water, cover the pan, and cook on high flame.
Your Kashmiri Hoch Gaade is ready! Serve hot with a side of rice for a complete meal.
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