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Wednesday, 8 November 2017

Muj Gaad (Fish Curry - Kashmiri Style)



          This is a unique Kashmiri style fish curry that is cooked along with some diced radish. It is very popular among the Kashmiri Hindu pandits. The gravy is spicy, tangy and with a mix of flavours, cooked in mustard oil for an authentic touch. 

          The fish and the radish are deep fried before letting it to simmer till done. This simple and easy recipe calls for a thin gravy and is served with steamed rice. So check for a step by step guide with pictures to prepare this Kashmiri delicacy.











  • 3-4 pieces of Rohu
  • pinch of salt, turmeric powder and red chili powder to marinate
  • 1 small radish, cut into long chunks
  • 2-3 tbsp. mustard oil
  • 1 tsp. shahjeera
  • 4 cloves
  • 2 green cardamoms
  • 1 tbsp. kashmiri red chili powder
  • 1/2 tsp. ginger powder
  • 1 tsp. fennel powder
  • 1 tsp. garam masala powder
  • 1/4 tsp. asafoetida
  • salt to taste
  • 2 slit green chilies
  • 1 tsp. tamarind paste









          Marinate the fish pieces with a pinch of salt, turmeric powder and red chili powder for 10 minutes. 

          Heat oil in a pan and fry the fish pieces and the radish separately. Drain and keep aside. Temper the same oil with shahjeera, cloves and cardamoms. 

          Add all the dry spices mixed with some water. Saute till the oil separates. Now add 2 cups of water and bring it to a boil.

          Gently drop in the fried fish, fried radish and green chilies. Cover and simmer till the gravy thickens. Add the tamarind paste mixed with 1/2 cup water.

          Simmer further for 2-3 minutes and switch off the flame. Serve with hot steamed rice for a sumptuous meal. 





                   Marinate the fish pieces with a pinch of salt, turmeric powder and red chili 
                    powder for 10 minutes. 




                   Heat oil in a pan and fry the fish pieces and the radish separately. Drain 
                   and keep aside. 




                   Temper the same oil with shahjeera, cloves and cardamoms. Add all the dry 
                   spices mixed with some water. Saute till the oil separates. 



                    Now add 2 cups of water and bring it to a boil.  Gently drop in the fried 
                    fish, fried radish and green chilies. Cover and simmer till the gravy 
                    thickens. 



                  Add the tamarind paste mixed with 1/2 cup water. Simmer further for 2-3 
                   minutes and switch off the flame. 




                            Serve with hot steamed rice for a sumptuous meal. 














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