India is a land of great cultural diversity,tradition and at the same time different cuisines each having their own dignity to survive. Each cuisine has a different story to signify the method they follow.Such an unique among them is Kashmiri Cuisine which is heavenly in look and taste.The rich, redolent dishes steeped in traditions are known to be a blend of three different cooking styles – that of Kashmiri Pandits, Muslims and Mughals.
I picked Fish and made a classy dish called “Gaad-Nadur” which is Served on festivals and occasions among kashmiri people. Fish is cooked with lotus stems (Nadur means lotus) or turnips .A special paste of Kashmir Spices, known as vari is often used in its preparation. The original link to the recipe is here to which i made some changes .
Add Kokum to 1/2 cup hot water and let it sit for few minutes.Once the water is cooled remove out the kokum pieces.This is done in order to extract the essence out of it.
Wash the fish and cut into equal slices of 1'' thickness.Add salt and keep aside for 15 min.
Take a pan and heat oil.Fry the fish to golden brown.Take it out and keep aside.
Make a fine paste of fried onion.
Heat 1 Tbsp oil in a pan, add cinamon,cardamom and clove. When they start to splutter add garlic paste.Once the garlic starts turning brown add the lotus stems, turmeric powder and red chilli powder. Saute.Add vadi masala and saute for some time.
Now add the Kokum essence water, stir gently and cook for some time.
Add the brown onion paste and cook for 4-5 min.Add little water and when it starts boiling, add fish pieces,salt and cook well for another 4-5 min.
Let it rest for 5-10 min before you serve.Serve hot with steam rice.
I served the dish with some lotus stem chips which are crunchy and spicy.
Note : Make a smooth paste of 4 clove garlic ,1 medium onion,2-3 red chilis ,1 black cardamom,1/2' cinamon,2 green cardamom,1/2 tsp cumin seeds,1/4 tsp dry ginger.Your vadi masala is ready