To begin making the Gaad T Tamatar, wash fish nicely, pat dry the fillets and rub lemon juice, turmeric and salt. Leave the fillets in the colander for 10-15 mins to drain out excess water and odour.

Collect the fillets in a bowl and keep aside. Heat around one ladle oil till smoking hot in a wok/kadai and carefully slide the fish fillets in it.

Fry the fish from both sides till golden in colour. Collect the fried fish in a separate plate and keep aside.

In the remaining oil, add cloves, black cardamom and asafoetida and wait till they sizzle.

Now add the tomato puree along with dry ginger powder, fennel powder and red chilli powder. Mix and fry till oil starts leaving from sides.

Now add some garam masala and adjust salt as needed.

Add water to make a thick curry and slide the fried fish in the curry.

Give a boil and then simmer the flames, cover the lid and cook for 5 minutes.

Turn off the heat, garnish with some fresh coriander and serve hot. 

Serve Gaad T Tamatar along with Steamed Rice for a weekday kashmiri lunch or dinner. You can also serve it to your guests in your house parties.