Muj Gaad
A unique Kashmiri curry where tender fried fish is simmered in a fragrant, yogurt-based gravy with radishes. The subtle sweetness of the radish balances the savory, aromatic spices like fennel and ginger.
For 4 servings
Marinate Fish and Prep Radish
- Clean the fish steaks and pat them completely dry with paper towels. This is crucial for a crispy fry.
- In a bowl, rub the fish with 1/2 teaspoon of salt and the turmeric powder. Let it marinate for 15-20 minutes.
- While the fish marinates, peel the radishes and slice them into 1/2-inch thick rounds.
Shallow Fry the Fish
- Heat the mustard oil in a heavy-bottomed pan or kadai over high heat until it reaches its smoking point. This mellows its pungent flavor.
- Reduce the heat to medium and let the oil cool slightly for a minute.
- Carefully place the marinated fish steaks in the hot oil. Fry in batches if necessary to avoid overcrowding.
- Fry for 3-4 minutes per side until golden brown and crisp. Remove with a slotted spoon and set aside.
Sauté Radish and Spices
- In the same pan with the remaining oil, lower the heat to medium-low.
- Add the asafoetida, cloves, green and black cardamoms, and the cinnamon stick. Sauté for 30-40 seconds until they release their aroma.
- Add the sliced radishes and sauté for 4-5 minutes, stirring occasionally, until they are lightly golden on the edges.
Build the Yogurt Gravy
- In a small bowl, mix the Kashmiri red chili powder, fennel powder, and dry ginger powder with 3 tablespoons of water to form a smooth paste.
- Add this spice paste to the pan and cook for 1-2 minutes, stirring continuously, until the oil separates from the masala.
- Turn the heat to the absolute lowest setting. Wait for 30 seconds for the pan to cool slightly.
- Slowly pour in the whisked, room-temperature yogurt while stirring constantly and vigorously. Continue stirring for 2-3 minutes to prevent curdling and cook the yogurt.
- Once the yogurt is fully incorporated and you see oil specks on the surface, add 1.5 cups of warm water and the remaining 1 teaspoon of salt. Mix well.
Simmer and Finish the Curry
- Increase the heat to medium and bring the gravy to a gentle simmer.
- Cover the pan and cook for 10-12 minutes, allowing the radishes to become tender.
- Gently slide the fried fish steaks into the simmering gravy, ensuring they are submerged.
- Cook uncovered for another 5-7 minutes. Avoid stirring with a spoon; instead, gently swirl the pan to prevent the fish from breaking.
- Turn off the heat. Let the Muj Gaad rest for at least 10 minutes before serving. This allows the fish to absorb the flavors of the gravy.
- Serve hot with steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Heating mustard oil until it smokes is a critical step in Kashmiri cooking to remove its raw, pungent taste.
- 2To prevent yogurt from curdling, ensure it's at room temperature, well-whisked, and added to the pan on the lowest possible heat while stirring continuously.
- 3Do not overcrowd the pan when frying the fish. Frying in batches ensures each piece becomes perfectly crisp.
- 4Be very gentle when adding the fish back to the gravy. Swirl the pan instead of using a spoon to mix.
- 5This curry tastes even better the next day as the flavors meld and deepen overnight.
- 6For best results, use a freshwater fish like Rohu or Carp, as is traditional in Kashmir.
Adapt it for your goals.
Vegetable Addition
Add fried Nadru (lotus stem) along with the radish for another layer of texture and authentic Kashmiri flavor. Fry the lotus stem slices after the fish and add them to the gravy with the radish.
Fish TypeFish Type
While Rohu is traditional, you can also make this curry with other firm, freshwater fish like Catla (carp) or even trout.
Spice AdjustmentSpice Adjustment
For a milder version, reduce the amount of Kashmiri red chili powder. For a more aromatic curry, add a pinch of saffron soaked in warm milk towards the end of cooking.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
The fish provides a significant amount of omega-3 fatty acids, which are crucial for brain health and reducing inflammation, contributing to a healthy heart.
Excellent Source of Lean Protein
Fish is a high-quality lean protein source, essential for building and repairing tissues, muscle growth, and overall body function.
Anti-inflammatory Properties
Spices like dry ginger powder (sonth) and turmeric contain powerful anti-inflammatory compounds that can help reduce inflammation in the body.
Aids Digestion
Fennel powder (saunf) is well-known for its digestive properties, helping to reduce bloating and improve gut health. The probiotics in yogurt also contribute to a healthy digestive system.
Frequently asked questions
Muj Gaad is a traditional and iconic Kashmiri dish. 'Muj' means radish and 'Gaad' means fish. It's a unique curry where fish and radish are cooked together in a yogurt-based gravy flavored with aromatic spices like fennel and dry ginger.