Fish and Lotus Stems

Image showing Lotus Stem and Fish curry

Fish is undoubtedly a favourite of non-vegetarians. Kashmiris cook fish with various combinations like Kohlrabi, Raddish and Lotus Stem. Lotus Stem is quite a favourite and offers many health benefits.

Objective: Learn how to cook Dum Aloo:

Preparation time: 60-90 minutes

Cooking Time: 45-60 minutes

Total time: 105-150 minutes

Servings: 6-7

Cuisine: Indian (Kashmiri)

Video: Watch the video here for step by step preparation of Lotus Stem and Fish Curry

Video duration: 13:36 Minutes

Ingredients:

Recipe Specific Ingredients:

Fish: 1 Kg

Lotus stems: 500 Gms

Spice Ingredients:

Asafoetida: 2 pinches

Cumin Seeds: 1 tea spoon

Turmeric Powder: 1/2 tsp

Fennel Powder: 2 tea spoons

Ginger Powder: 1 tsp

Pepper Corn: 1 tsp

Big Cardamom: 3-4 Pieces

Cinnamon: 2 pieces of 1 inc

Bay leaves: 2

Cloves: 3-4

Basic Ingedients:

Salt: 1 tsp (as per taste)

Kashmiri Red chilly Powder: 2 tsp

Mustard Oil: 1 spoon for cooking

Mustard Oil: 8-10 spoons for deep frying

Image showing marinated fish
Image showing Lotus Stem pieces
Image showing Lotus stems boiling in water
Image showing Lotus stems boiled and washed for cleaning
Image showing Lotus stems after frying
Image showing fried fish

How to clean Fish before cooking:

Remove the scale and clean the fish. Wash with fresh water.

In a plate take some ginger and garlic pate. Add 1/2 tsp turmeric powder, 1/2 tsp red chilli powder and 1/2 tsp salt and mix well.

marinate the fish with this mixture and leave it aside for 1-2 hours.

How to clean Lotus Stems:

Peel the Lotus stems and clean with fresh water.

Cut the lotus stems into medium sized pieces.

Heat some water in a pot and add the lotus stems to it. Add some turmeric powder and salt and let it come to a boil.

Turn the flame off. Discard the water and wash the stems again with fresh water.

How to make Preparations for making Fish and Lotus stem Curry:

Heat some oil in a pan for deep frying the Lotus Stems.

Add the Lotus stems to it and deep fry them till they turn little golden.

Remove them to a separate bowl or plate.

Same way fry the fish in the same oil till they are dark brown in colour and take them out in another plate or bowl.

Take care handle the fish gently lest it might break.

How to Prepare spices for Lotus Stem and Fish curry:

take 1 inch cinnamon, 3-4 big cardamoms and 1 tsp pepper corns and grind them to fine powder.

How to cook Fish and Lotus Stems:

Het some oil in a pan.

Add 1 pinch of Asafoetida and 1/2 tsp cumin seeds 3 big cardamoms, 1 inch cinnamon, 3 cloves 3 green cardamoms and 2 bay leaves and saute it well.

Add 1/2 tsp turmeric powder, 1/2 tsp ginger powder, 2 tsp fennel powder and 1 tsp Kashmiri Red chilli Powder and mix well.

Add 1/2 glass of water to it.

Now add the fried stems and the fish to the pan. Add water to the pan to cover the stems and the fish.

Cover the lid and simmer it for 20-25 minutes on low flame.

Add the grinded spices to the pan and mix well.

Cover the lid and let it simmer for another 4-5 minutes.

Turn the flame off.

Dish out the fish an it is ready to serve.

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About Sanjay Pandita 67 Articles
Sanjay Pandita is an alumni of REC (NIT) Srinagar and has a great interest in travelling and food. He has a keen interest in trying different cuisine and writes about food and health. Here he brings authentic cuisine from Kashmir and other regions. You may also contact him for Web Development, SEO and Writing projects.

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