Story ProgressBack to home

Fish Curry with Lotus Stem Recipe

Fish Curry with Lotus Stem
How to make Fish Curry with Lotus Stems

About Fish Curry with Lotus Stem Recipe: An authentic Kashmiri fish curry with lotus stems. This fish recipe is a delight to prepare and serve for dinner parties at home. Fish with the goodness of lotus stem, prepare this during winters for a cozy dinner paired with rice.

  • Total Cook Time 55 mins
  • Prep Time 10 mins
  • Cook Time 45 mins
  • Recipe Servings2
  • Medium

Ingredients of Fish Curry with Lotus Stem

  • 2-3 kingfish or surmai
  • cooking oil
  • 2 large onions
  • 5-6 garlic cloves
  • 2 large onions (quartered)
  • 50 gms red chillies
  • 25 gms cinnamon and black cardamom
  • 25 gms green cardamom and dry ginger powder
  • 25 gms black cumin seeds
  • 2 tbsp desi ghee
  • Few pcs kokum
  • 1 lotus stem
  • 1 tsp turmeric powder
  • 2-3 cinnamon sticks
  • 3-4 green cardamoms
  • 4-5 cloves
  • 1 black cardamom
  • 1 tbsp garlic paste
  • 1 tsp dry ginger powder
  • salt and water

How to Make Fish Curry with Lotus Stem

HideShow Media
Take 2-3 kingfish, wash it and cut it into equal size pieces.
Rub the fish pieces with some salt. Keep them for 15 minutes.
Heat some oil in a pan and fry the fish pieces.
Once they turn golden brown take them out in a bowl.
Now take 2 large onions and dice them into thin long slices.
Fry these onion slices in oil.
As the onions turn golden brown take them out.
Take the fried onions and blend them in the mixer to make a fine paste.
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.
Once the Kokum essence gets extracted in the water, take them out. Discard the Kokum pieces.
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.
Add some water and blend all the ingredients together in the mixer to make a thick paste.
This is your Kashmiri Vadi.
Take 1 lotus stem, peel it nicely and cut it into diagonal pieces.
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.
Moment they start to splutter, add 1 Tbsp garlic paste.
Once the garlic starts turning brown, add the lotus stems, 2 tsp turmeric and 1 tsp red chilli powder. Saute.
Now, add 1 tbsp vadi masala made above.
Add the Kokum essence water, stir gently and cook for some time. Add the brown onion paste.
Now, add the fish pieces, mix it and then add 1 tsp dry ginger powder and some salt. Saute.
Keep for 2 minutes. Serve hot.
Dark / Light mode