Nadru Gad (Kashmiri fish and lotus stems)
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| Ingredients |
- 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
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- Salt (As per taste)
- 4 tablespoons Tamarind pulp
- Oil (for frying)
- 2 cups Water
- 1/4 kg Turnip
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| Method |
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.
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Other Details |
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Serves: 6
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Time: 35 mins.
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Category: Main Course | State: Jammu and Kashmir | Submitted by: System
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