I picked Fish and made a classy dish called “Gaad-Nadur”.This Kashmiri Fish Dish Recipe is cooked with Lotus stem. Nadur means Lotus in Kashmir.
This Kashmiri Fish dish is Served on festivals and occasions among kashmiri people. An authentic preparation in most of the houses in Kashmir.
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.
Gaad-Nadur ,a Kashmiri Fish dish
A special paste of Kashmir Spices, known as vari is often used in making Gaad-Nadur .Turnips and lotus stems are freshly available in Winters.So this Kashmiri Fish Dish is a winter specialty.
Do you know Kashmir is also called Anglers Paradise. Anglers from all over the world visit every year to enjoy the thrill of angling in the lakes there.Along with that they enjoy the mind-blogging views of Valleys ,snow-clad mountains.
If you love Fish like me ,you should definitely try making these Dishes too.
Cooking Gaad Nadur is not that hard-job. It’s really easy. I served the dish with some lotus stem chips which are crunchy and spicy.Also you can store these chips for a few weeks and relish them as a tea-time snack.
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 for Kashmiri Fish Dish is ready
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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Ingredients
- 300 gm cardamom - (kingfish/surmai/Rohu)
- 1/2 cup onion Fried
- 1 tbsp lemon juice Vari Paste - (see note below)
- 1 lotus (cleaned and cut into diagonal circles of 1 '') stem
- 2 tsp garlic paste
- 2 - 3 coconut oil - piece
- 2 cardamom Green
- 1 Cinamon ''
- 2 tsp coriander powder
- 1 tsp basil leaves Red
- 2 caster sugar
- pepper
- Salt water and
Ingredients
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Instructions
- 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.
Sai
What an interesting dish, unusual combination of fish and other ingredients! Lotus chips look pretty! Thanks for bringing it to FF party, hope you’are enjoying! :)CheersMila
My pleasure Mila to be part of FF Party, Thanks for visiting ..CheersSai
This looks so new to me. Thank you for introducing such beautiful dish. Happy belated FF. xx
Thank u for dropping by.. 🙂