Pheri ti bum (smoked fish with lotus rizome)

This time something new which I never heard before...kashir pheri ti Bum (lotus stem or rizome. Although I had cooked smoked fish or pheri before but this Bum 2as something new for me.. #little more patience +#little ingredients &a brand new recipe... The wonderful non-vegetarian side-dish recipe of pheri Ta Bum comes from ‘Heaven on Earth’ Kashmir. The recipe essentially is smoked fish (‘feri ) with dried stems of the water lily (‘Bum’). In Kashmir, smoked fish are available quite freely in fish markets,in early hours if winter morning and are pheri... We can also use other varieties of dried fish like hogard with this vegetable.. U can also replace fish with egg also... So all the #hoksun lovers#shelun lovers#fish lovers#ver lovers.. If u love this.. Buy this nd cook this. Connoisseurs of the Hogada greatly like its appetizing odour, as well as its taste when it is cooked in combination with the 'Hak' or 'Bum The BUM plant, which is found in Kashmir's lakes and ponds Is basically roots of nadur flower don't confuse it with lotus steam these are little long rizome prese d at the end of nadur....If you are using bum, take 100 gms. If it is to be cooked with dried fish, chop it into between 3 and 4 inches long pieces. When you've sliced it up, let the slices soak in some hot water for half an hour before cooking them.

Tip : don't over cook bum it will look slimy. U can add bum at the end also after frying it. once ur smoked fish is 90℅ready u can add it nd simmer it for 20 minut... Nver use hot water to clean smoked fish. They are already very soft adding hot water will almost destroy it. Always deep fry it in hot mustard oil. And use a good amount of ginger garlic paste as all aquatic food is high in pungent oudour. The. The more u add the more it will taste... .. Alwys serve it cold with hot rice.... 👩‍🍳🍚