• Heat up the mustard oil or any other oil in a Pan or Kadie and deep fry fish, 2-3 pieces at a time.
• Once fish is fried, fry up Lotus Root (Nadroo) pieces until light golden in color
• In a heavy bottomed pan, heat up 2 -3 Tbs of oil (you can use leftover oil from frying-fish)
• Add Shahi Zeera, pinch of heeng & stir. Add 3 cups of water now.
• Add Kashmiri chilli powder, & rest of the spices except Vear Massala.
• Let it boil and add fish to it, let it cook for 15 minutes on medium heat.
• Add Lotus Root or Nadroo, cover and cook this mixture for about 20 minutes again on a medium heat till water is thicken and oil is on the top surface.
• Add Vear Masalla at this point.
• Do not stir at this point or the fish will break.
• Let it be cool in the Pan only. Once fish is cool you can transfer it to nice dish or serving tray.

Fish is ready to Eat. Serve it with hot Rice and Haak