Nadir Gadh (Fish fillets cooked with lotus stems) recipe
ingredients
500 g (1.1 lb) Fish, firm, white river fish fillets
500 g (1.1 lb) Lotus stems (kamal kakri), cut 1/2 inch diagonally apart, thoroughly washed
1 cup (200 ml) 7 fl oz Vegetable oil
1 tbsp (18 g) Garlic (lasan), ground
1 tbsp (15 g) Ver paste
2 tsp (4 g) Kashmiri red chilli powder, dissolved in 1 cup water
8 cups (2 litre) 64 fl oz Water
5 Cloves (hung)
5 Black cardamom (badi elaichi)
6 Green cardamom (choti elaichi)
2 tsp (4 g) Ginger powder (sonth)
2 tsp (4 g) Turmeric (haldi) powder
4 Cinnamon (dalchini), 1 inch sticks
Salt to taste
1 1/2 tbsp (37 g) Onion paste, fried
1/4 cup (50 ml) 1 3/4 fl oz Dry cockscomb (mawal) flowers, heated with 1 cup water, extract
1/2 tsp (1 g) Black cumin (shahi jeera) seeds
500 g (1.1 lb) Lotus stems (kamal kakri), cut 1/2 inch diagonally apart, thoroughly washed
1 cup (200 ml) 7 fl oz Vegetable oil
1 tbsp (18 g) Garlic (lasan), ground
1 tbsp (15 g) Ver paste
2 tsp (4 g) Kashmiri red chilli powder, dissolved in 1 cup water
8 cups (2 litre) 64 fl oz Water
5 Cloves (hung)
5 Black cardamom (badi elaichi)
6 Green cardamom (choti elaichi)
2 tsp (4 g) Ginger powder (sonth)
2 tsp (4 g) Turmeric (haldi) powder
4 Cinnamon (dalchini), 1 inch sticks
Salt to taste
1 1/2 tbsp (37 g) Onion paste, fried
1/4 cup (50 ml) 1 3/4 fl oz Dry cockscomb (mawal) flowers, heated with 1 cup water, extract
1/2 tsp (1 g) Black cumin (shahi jeera) seeds
method
1. Fry the fish in oil until reddish brown. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.
2. Heat the oil in a deep pan; add the lotus sterns and garlic. Fry until brown specks appear on the stems.
3. Add the ver paste and red chilli water. Keep stirring until all the water has dried up and the oil rises to the surface. Reduce heat and carefully add the water, cloves, black and green cardamom, ginger powder, turmeric powder, cinnamon sticks, salt, and onion paste. Bring the mixture to the boil. Then lower heat and simmer for 10-12 minutes or until the stems are tender.
4. Add the fried fish and the cockscomb flower extract. Bring the mixture to the boil again, stirring slowly and making sure that the fish does not break. Sprinkle the black cumin seeds and cook till the mixture is of a soup-like consistency.
2. Heat the oil in a deep pan; add the lotus sterns and garlic. Fry until brown specks appear on the stems.
3. Add the ver paste and red chilli water. Keep stirring until all the water has dried up and the oil rises to the surface. Reduce heat and carefully add the water, cloves, black and green cardamom, ginger powder, turmeric powder, cinnamon sticks, salt, and onion paste. Bring the mixture to the boil. Then lower heat and simmer for 10-12 minutes or until the stems are tender.
4. Add the fried fish and the cockscomb flower extract. Bring the mixture to the boil again, stirring slowly and making sure that the fish does not break. Sprinkle the black cumin seeds and cook till the mixture is of a soup-like consistency.
serving amount
serves: 4
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