Kashmiri night!

Its Saturday so I've had a bit more time to cook. Decided to cook Kashmiri food tonight. The stuff in the cooker is Dum Mahi, a slow cooked fish, Kashmiri style (the colour is from the Kashmiri chillies). Dum implies that the food has been slow cooked in a closed vessel (often in an oven) simmering in its own juices for a very long time (there were curries made in antiquity that were simmered like that over NINE days! Wonder what they did while waiting for that to cook... prolly pillaging the nearby communites for a week or so and then riding back in time for dinner! heheh).

The stuff in the saucepan is Hedder another Kashmiri dish made out of mushrooms. Chop 4-5 large cloves of garlic finely, toss into hot olive oil in a pan. Stir fry and add a finely chopped pink onion (pink/ red onion NOT white!) and stir fry till the onion bits start going transparent. Then toss is 250g or so of quartered mushrooms. Stir fry, grate in black pepper, salt and chilly powder (as according to taste; I've added a Kashmiri chilli for colour) then add a cup of milk and allow to simmer. For a thicker sauce add a tablespoon of flour and stirfry for a bit before adding the milk. Consume immediately.

The rice is just regular indian basmati rice (Indian Basmati and Australian? Doongra rice are the best you can get, not sure exactly where the latter's from...) just add a few pinches of turmeric into the water you cook it in.