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This week, we are spotlighting another participant of Homechef Season 2, Anjum Irfan (anjum.n.haji) and sharing their recipe for Gaade Rista with you. Gaade Rista is a traditional Kashmiri dish with fish and lamb fat blended and simmered in an aromatic curry.
The unique combination of spices and the slow-cooked process infuses the meatballs with a deep, savoury flavour. Perfect for special occasions, Gaade Rista showcases the rich culinary heritage of Kashmir.
Prep Time: 20 mins Cook Time: 40 mins Servings: 4 Difficulty: Intermediate
Ingredients for Gaade Rista
P Mark Kachi Ghani Mustard oil: 3 tbsp
Lamb fat
Fish pieces
Sauth: 2 tbsp
Cumin Seeds: 2 tbsp
Black Cardamom: 5
Green Cardamom: 6
Egg: 1
Turmeric Powder: 1 tbsp
Cinnamon Stick: 1
Cloves: 2-3
Fennel Seeds: 2 tpsp
Onion: 1 (finely chopped)
Tomato Puree Packet: 1
Ginger garlic paste: 1 tbsp
Red Chili Powder: 2 tbsp
Dry red chili water
Salt: According to taste
Method for Gaade Rista
Take the lamb fat and grind it. Set it aside.
Grind the fish pieces until smooth. Mix the ground lamb fat with the fish.
Grind the mixture again to ensure it's well combined.
Add sauth, cumin seeds, black cardamom, and green cardamom to the mixture. Add a whole egg and continue grinding.
Mix everything thoroughly and set it aside.
In a pan, boil water and add turmeric, cinnamon sticks, black cardamom, cloves, and green cardamom.
Allow the water to boil.
Form the meat mixture into balls.
Add the balls to the boiling water. After one boil, take the balls out and set them aside.
In a separate pan, heat P Mark Mustard Oil.
Add the boiled balls to the pan and fry them until they are golden brown. Remove and set aside.
In another pan, heat some mustard oil. Add the chopped onions and fry until they become golden brown.
Add the tomato puree and ginger garlic paste. Stir well.
Add cinnamon stick, black cardamom, cloves, and green cardamom.
Add red chilli powder, turmeric, and saunth. Mix everything thoroughly.
Add the dry red chilli water and stir.
Add the fried balls to the curry. Pour in some of the reserved fish broth.
Add salt to taste and leave the curry to simmer.
Your Gaade Rista is ready. Serve hot with naan or rice.
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