Fish Curry with Lotus Stems Recipe

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Fish Curry with Lotus Stems

Marut Sikka, the Czar of Indian flavors, teaches how to cook an authentic Kashmiri fish curry with lotus stems.

Ingredients of Fish Curry with Lotus Stems

  • 2-3 kingfish or surmai
  • Cooking oil
  • 2 large onions
  • 5-6 cloves of garlic
  • 2 quartered big onions
  • 50 gm of red chillies
  • 25 gm of cinnamon and black cardamom
  • 25 gm of green cardamom and dry ginger powder
  • 25 gm of black cumin seeds
  • 2 Tbsp desi ghee
  • Few pieces of Kokum
  • 1 lotus stem
  • 1 tsp turmeric powder
  • 2-3 cinnamon sticks
  • 3-4 green cardamoms
  • 4-5 cloves
  • 1 piece of black cardamom
  • 1 Tbsp garlic paste
  • 1 tsp dry ginger powder
  • Salt & water

How to Make Fish Curry with Lotus Stems

  1. Take 2-3 kingfish, wash it and cut it into equal size pieces.
  2. Rub the fish pieces with some salt. Keep them for 15 minutes.
  3. Heat some oil in a pan and fry the fish pieces.
  4. Once they turn golden brown take them out in a bowl.
  5. Now take 2 large onions and dice them into thin long slices.
  6. Fry these onion slices in oil.
  7. As the onions turn golden brown take them out.
  8. Take the fried onions and blend them in the mixer to make a fine paste.
  9. Now take few pieces of Kokum, boil water in a pan and add Kokum to it. This is done in order to extract the essence out of it.
  10. Once the Kokum essence gets extracted in the water, take them out. Discard the Kokum pieces.
  11. Take 5-6 cloves of garlic, 2 quartered big onions, 50 grams of red chillies, 25 grams of cinnamon and black cardamom, 25 grams of green cardamom and dry ginger powder and 25 grams of black cumin seeds.
  12. Add some water and blend all the ingredients together in the mixer to make a thick paste.
  13. This is your Kashmiri Vadi.
  14. Take 1 lotus stem, peel it nicely and cut it into diagonal pieces.
  15. Heat 1 Tbsp oil in a pan, add 2-3 cinnamon sticks, 3-4 green cardamoms, 4-5 cloves, 1 piece of black cardamom. Saute.
  16. Moment they start to splutter add 1 Tbsp garlic paste.
  17. Once the garlic starts turning brown add the lotus stems, 2 tsp turmeric, and 1 tsp red chilli powder. Saute.
  18. Now add 1 Tbsp vadi masala made above. Saute for some time.
  19. Now add the Kokum essence water, stir gently and cook for some time.
  20. Now add the brown onion paste. Saute for some more time.
  21. Now add the fish pieces, mix it and then add 1 tsp dry ginger powder and some salt. Saute.
  22. Keep for 2 minutes.
  23. Serve hot.

  • By: Terence 2 years ago
    in the video on fish and lotus stem curry, there was the bit about pre-preparation of yoghurt. When was that used in the preparation, and there is no mention of it in the ingredients either??
  • By: Megha Fotedar 11 months ago
    To start with, this is not a Kashmiri Fish receipe. its not even close, kashmiris only use fresh water fish/rohu. we do not use onions an dgarlic ever in our fish preparations, the fish can be made with lotus stems, Raddish pieces etc.May be the chef presented his signature dish, however its not at all a Kashmiri fish receipe.