Gaad-Nadur | How to make Gaad-Nadur

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BySai Priya
Created on 13th Apr 2016
  • Gaad-Nadur, How to make Gaad-Nadur
Gaad-Nadurby Sai Priya
  • Gaad-Nadur | How to make Gaad-Nadur (4 likes)

  • 1 review
    Rate It!
  • By Sai Priya
    Created on 13th Apr 2016

About Gaad-Nadur

A kashmiri dish rich in color and taste usually served on occasions and festivals. Fish is cooked with lotus stems ( Nadur means lotus) or turnips. A special paste of Kashmir Spices, known as vari is often used in its preparation.

Gaad-Nadur, a succulent delicacy which is famous all over the world. Gaad-Nadur is one dish which makes its accompaniments tastier. With the overflow of flavours, Gaad-Nadur has always been everyone's favourite. This recipe by Sai Priya is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Gaad-Nadur, just the perfect situation when you realise that you need to know how to make the perfect Gaad-Nadur. So, at that time you can try out this delicious recipe by Sai Priya. The recipe of Gaad-Naduris very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Gaad-Nadur is 20 minute. This recipe of Gaad-Nadur is perfect to serve 4. Gaad-Nadur is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

  • Prep Time20mins
  • Cook Time20mins
  • Serves4People
Gaad-Nadur

Ingredients to make Gaad-Nadur

  • Fish - 300 gm (kingfish/surmai/Rohu)
  • Fried Onion - 1/2 cup
  • Vari Masala Paste - 1 tbsp (see tip below)
  • Lotus stem - 1 (cleaned and cut into diagonal circles)
  • Garlic paste - 2 tsp
  • kokum 2-3 pieces
  • Green Cardamom 1
  • Cinamon - 1 piece
  • Turmeric powder - 2 tsp
  • Red chili powder 2 tsp
  • clove- 2
  • Cooking Oil
  • Salt per taste
  • Water

How to make Gaad-Nadur

  1. Add Kokum to 1/2 cup hot water and let it sit for few minutes.Once the water is cooled remove out the kokum pieces.This is done in order to extract the essence out of it.
  2. Wash the fish and cut into equal slices of 1 inch thickness. Add salt and keep aside for 15 min.
  3. Take a pan and heat oil.Fry the fish to golden brown.Take it out and keep aside.
  4. Make a fine paste of fried onion.
  5. Heat 1 Tbsp oil in a pan, add cinamon,cardamom and clove. When they start to splutter add garlic paste.Once the garlic starts turning brown add the lotus stems, turmeric powder and red chilli powder. Saute. Add vari masala and saute for some time.
  6. Now add the Kokum essence water, stir gently and cook for some time.
  7. Add the brown onion paste and cook for 4-5 min. Add little water and when it starts boiling, add fish pieces ,salt and cook well for another 4-5 min.
  8. Let it  rest for 5-10 min before you serve. Serve hot with steam rice.
My Tip: Note Make a smooth paste of 4 clove garlic ,1 medium onion, 2-3 red chilis ,1 black cardamom,1/2 piece of cinamon, 2 green cardamoms, 1/2 tsp cumin seeds, 1/4 tsp dry ginger. Your vari masala is ready

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Saswati Beheraa year ago
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