The Authentic kashmiri fish with lotus stem.

 The secret of happiness is variety, but the secret of variety, like the secret of all spices, is knowing when to use it....

INTRODUCTION 

Along with its scenic beauty, Kashmir is also popular for its mouth-watering fish curries. If you are a fish lover then you should definitely try this unique fish curry. It is also called nadir Gaad in Kashmiri. It is loaded with the flavors of aromatic spices especially the Kashmiri red chili powder. The fish usually used to prepare this dish is trout. It is a perfect recipe for the chilly winter days. The fish is fried before adding it to the gravy to give it a crispy texture. You won't be able to resist yourself from having this dish. You will fall in love with the flavours of this fish curry.

Ingredients

Oil for deep frying 

Garlic 15-20 

Fresh shallot/pran: 10-12 

Kashmiri chilli powder3-4 teaspoon

Cumin seeds:2 tea spoons

Turmeric:2-3 teaspoon

Ginger powder:1 teaspoon

Cloves:6-8

Big cardamom 3-4

Fennal powder:1 teaspoon

Salt to taste.

Prep of VER: BLEND GARLIC,FRESH SHALLOTS,CLOVES,BIG CARDAMOM &RED CHILLY POWDER TOGETHER TILL U GET A NICE THICK PASTE OF SPICES CALLED VER.

Ver paste
Prep of SPICY FISH STOCK.
MIX ALL THE VER PASTE IN TO WATER SO THAT NO LUMPS REMAIN IN IT.NOW ADD TURMERIC,SALT,FENNAL POWDER&GINGER POWDER &MIX IT WELL.
FOR FISH &LOTUS STEM.
Clean and make suitable fish fillets and add salt &turmic to it nd give it nice toss.(turmeric will prevent hot oil from flickering while as salt will help  to fry fish quickly.)
For lotus stem
CLEAN THE LOTUS STEM AND REMOVE ALL THE DIRT.NOW CUT IT DIGONALLY.
NOW FRY THESE LOTUS STEM IN THE SAME OIL IN WHICH THE FISH IS FRIED.
(WE  only need to saute it not over fry it)
 Now in a flat bottom bunon put the spicy stock /ver paste 
Now put fried fish &lotus stem to it and add water to it so that fish gets dipped into it.

Now add 2-3 spoons of oil to it &let it simmer.
When gravy is reduced u can add remaining oil to it.
When it turns red add fried shallot paste to it.
The gravy turns in to thick red ...the fish is ready
 Let the whole gravy cool down &then serve with rice.
 Note.in kashmir this dish is not consumed on d same day when it is cooked,we have to wait for next day.so that the spices mix up so well with fish &lotus stem
    My family used to place whole utensil in ice cold water for whole night....this bring all the flavors of spices into fish.🧕🏻🤪

All those spices and herbs in your spice rack can do more than provide calorie-free, natural flavorings to enhance and make food delicious. They're also an incredible source of antioxidants and help rev up your metabolism and improve your health at the same time.