Recipe: Gaad-Nadur

Sheetal Raina

Sharing a recipe of gaad-nadur as I have learned over the years. It is in no way perfect and I will definitely not call it 100% authentic. You can always experiment with different types of fish and replace the nadru (lotus stem) with Kohlrabi or radish. If using nadru, I would recommend using fresh chunky ones available at any oriental stores (check out the fridge aisle). 

Ingredients

• Fish of choice (1 Kg)- I use rainbow trout or salmon. 
• Oil for frying: Mustard oil is traditionally used but any cold press rapeseed oil should give you the same flavour.
• Salt to taste
• Ginger powder (2 tsps)
• Kashmiri chilli powder (2 tsp, add more to make it fiery)
• Fennel powder (3 tsps)
• Black cumin (1 tsp)
• Cloves (4-5)
• Peppercorns (5-6)
• Asafoetida (a pinch if powder or a 1.4 tsp if liquid)
• Vari powder (optional)

Preparation:

1. Prepare the fish by cleaning the scales off gently and washing it thoroughly. Cut into medium size pieces and gently dab it on some kitchen roll to soak any excess water. Rub some salt and turmeric over the pieces.
   
2. Prepare nadru (lotus stem) by scrapping the sides gently and washing them nicely to remove any left over soil. Then cut them into desired size pieces.
   
3. Heat oil in a deep bottom frying pan (krai) and fry pieces of fish in small batches until both sides are crispy brown (not burnt). If you would like to make this a bit more healthier you can coat the fish pieces in a little oil and air fry them in fryer at 180C for 10 minutes on each side. As the air fryer specifications vary, when trying this for the first time, I would recommend frying each side for 5 minutes first and add more time in small increments, until you get the desired results.
   
4. Also fry the washed and dried nadru pieces lightly.
   
5. In a heavy bottomed pan, add 5 cups of water and all dry ingredients and bring to a boil. Add a table spoon of oil, fish and nadru. Simmer for 20 minutes at medium heat until the gravy thickens and fish is soft to touch. 
   
6. Lastly, add Vari and black cumin seeds and cook for couple of minutes and turn the heat off.
   
7. Serve with white or brown rice (for healthier option).