2 to 3 - big trouts (trout - kashmiri fish)
2 cups - curds (beaten)
3 tbsp - mustard oil
2 tbsp - fennel seeds powder
1/2 tsp - asafoetida powder
1 tsp - ginger powder
2 tsp - red chilli powder
1/2 tsp - turmeric powder
salt to taste
Remove the head and the tail of the fish. Clean and wash thoroughly.
Make 2 inch pieces of each fish.
Take a heavy bottomed kadai, heat the mustard oil to a smoking point to eliminate the smell.
Add asafoetida powder, fennel seeds powder, ginger powder, red chilli powder, salt to taste and turmeric powder.
Saute this masala for a minute.
Add the beaten curds, gradually stirring continuously so that it does not curdle.
Add the fish pieces and cook till the fish is tender.
Serve with jeera rice or plain parathas.