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
Cuisine: Indian (Kashmiri)
Video: Watch the video here for step by step preparation of Lotus Stem and Fish Curry
Video duration: 13:36 Minutes
Recipe Specific Ingredients:
Fish: 1 Kg
Lotus stems: 500 Gms
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
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
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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