Smoked fish with collard green(pherii ti haakh)

 When it comes to your Traits, u will always find some peculiar one which keeps on transferring from one gen to another....sherry k.

Alhamduliallah iam consider myself lucky one in this regard....😇

Introduction:One of the oldest winter delicacies that the valley has are ‘Pharre’ or smoked fish. This unique delicacy ensures that the people of the valley can enjoy and savour fish even in the harshest of winters when there is significant decline in the fishes available in the rivers.

Although we now have a ton of methods to preserve the fish, the age old method of smoking still remains an art. People relish the unique flavour smoking adds to the fish and prepare a ton of varieties to enjoy the smoked fish with. “I remember my father bringing “Pharre” home every winter. My mother used to cook them with haakh (collard greens). The entire family would be excited for dinner on that day

Today keeping my long legacy alive..tried my hand in this recipe and alhamduliallah it was really very tasty

                  ©sherryk.

Ingredients

Smoked fish/pherii: 1kg

Collard Green/haakh.1/2 kg

Fresh garlic and shallot paste ;1 medium size bowl

All.spices past/Ver.:1 tablespoon

For VER PASTE[( TAKE GARLIC8-10+SHALLOTS6-7+CLOVES(4-5),CUMIN SEEDS(2TEASPOONS),BADIE ELACHI(2) SALT(1TEASPOON)REDCHILLI POWDER2 TABLESPOON)]u will get a nice thick paste of spices called Ver.

OIL :4-CUPS

TURMERIC 2 TEASPOONS

FENNAL POWDER;1 TEASPOON

GINGER POWDER:1 TEASPOON

KASHMIRI RED CHILLI POWDER :2-3 SPOONS

SALT TO TASTE.

Preparation:

1.CLEAN.THE SMOKED FISH PROPERLY,WITHOUT BREAKING IT.

CLEAN COLLARD GREEN ALSO

2.HEAT THE OIL AND FRY THEM TILL THEY TURNED GOLDEN AND CRISPY

4.NOW TAKE 2TABLESPOON OF VER PASTE AND ADD 2 GLASS OF WATER TO IT,THEN ADD FRESH GINGER +SHALLOT PASTE TO IT,THEN ADD REST OF SPICES TO THIS WATER ,AND MIX IT WELL TILL YOU GET NICE SPICY STOCK.

5 NOW take a large bottom size buntton and add fried smoked fish to it.,add spicy stock to it .the amount of very/spicy stock should be such so all the smoked fried fish gets dipped in to it.

6 .when it starts boiling u can now add collard green/haakh to it .and add the oil to it &add fried shallot paste to it:1 tablespoon.

7.add salt as per taste.

8.let it simmers on high heat for almost 40 min/ till the gravy turns thick and release oil from sides.

Your pheri ti haakh with tentilizing spicy gravy  is ready to be served cold with plan white rice

: NOTE;CLEANING NEED UTMOST PATIENCE BCOZ FISH IS ALREADY SMOKED AND IS VERY SOFT &CAN BREAK EASILY.

OIL MUST BE VERY HOT FOR FRYING

AS FISH HAS VERY STRONG ODOR so it neeeeds Lots of garlic..the more the garlic the more it will taste..