Haak te Gaad (Fish with collard greens in semi gravy)

Fish has always been my favourite. Its cooked occasionally at Kashmiri homes but the day its cooked is a special day by itself. One of the most liked recipes would be haak te gaad. Haak is the locally found collard greens of Kashmir which is cooked almost every other day. Cooking with fish makes it extra special affair.

Ingredients:
Haak/ collard greens 2 to 3 bunches cleaned
Fish/ gaad 1 1/2 kg thickly sliced
1 big onion
Red chilly powder 3tsp
Clove/Laung 4
Pepper 1tsp
Fennel seed powder/Saunf 1tsp
Turmeric 1tsp
Garlic one whole pod peeled
Cumin powder/Zeera 1tsp
Coriander powder/ dhaniya 1tsp
Black cardamom/Bada elaichi 3
Salt ti taste
Method:
First pressure cook the haak with garlic   and 2 glasses of water upto
3 whistles. Keep it aside.
In a wok or kadai add enough oil to fry the fish slices , fry fish one by one until crisp and golden. Keep aside to cool.
In a small pan prepare baghaar. Add oil 3 tbsp and fry thinly sliced onion until golden. Add this to the pressured haak. Next switch on the flame and let the haak boil. Time to add in all dry and whole spices. Stir well and bring to boil. Add in fish slices one by one and let it boil for 5 minutes on high and later simmer for 5 more minutes and switch off.Make sure you dont break the fish. Enjoy the dish once its cooled down. Eat with hot steaming rice.

Tip:
1.Always fry the fish crisp and golden it keeps the fish slices intact in the dish.

2. The dish tastes better when its left to cool down.