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 Nadru Gad (Kashmiri fish and lotus stems) 
  • 1 1/2 kgs Pomfret
  • 1/2 kg Lotus stem
  • 2 tablespoons Garam Masala (whole)
  • 1 teaspoon Kashmiri red chilli powder
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Asafoetida
  • Salt (As per taste)
  • 4 tablespoons Tamarind pulp
  • Oil (for frying)
  • 2 cups Water
  • 1/4 kg Turnip
Clean, wash and cut the fish and the lotus stem.

Deep fry the fish and the lotus stem.

In a kadhai heat a little oil and saute the whole garam masala, the red chilli powder, aniseed, asafoetida and ginger powder on a slow flame.

Add 2 cups of water, the pieces of turnip and the lotus stem and cook until it is tender. Then add the fish and cook for about 5 minutes. Add tamarind pulp and salt to taste.

Other Details
Serves: 6 Time: 35 mins.

Rating: 3 / 5 stars - 2 vote(s).

Category: Main Course | State: Jammu and Kashmir | Submitted by: System


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