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.
Prep20 min
Cook35 min
Servings4
Serving size: 1 cup
324cal
29gprotein
25gcarbs
14g
Ingredients
500 g Rohu Fish (Cut into 1.5-inch thick steaks)
250 g Radish (About 2 medium radishes, peeled and sliced into 1/2-inch rounds)
0.5 cup Mustard Oil (For frying and making the gravy)
1 cup Curd (Full-fat, at room temperature and whisked until smooth)
1.5 tsp Kashmiri Red Chili Powder (Provides color without excessive heat)
2 tsp Fennel Powder (Coarsely ground is preferred)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A rustic and flavorful Kashmiri dish where tender kohlrabi and its fresh greens are cooked in aromatic spices like fennel and ginger. A simple, comforting side that pairs perfectly with steamed rice.
About Muj Gaad, Steamed Basmati Rice and Monji Haak
Aromatic, perfectly spiced Muj Gaad with fluffy rice and fiber-rich Monji Haak. An energy-giving delight!
This kashmiri dish is perfect for dinner. With 768.03 calories and 37.35g of protein per serving, it's a muscle-gain option for your meal plan.
fat
0.25 tsp Asafoetida (Also known as Hing)
4 pcs Cloves
3 pcs Green Cardamom Pods (Slightly crushed)
1 pcs Black Cardamom Pod (Slightly crushed)
1 inch Cinnamon Stick
1.5 tsp Salt (Adjust to taste)
1.5 cup Water (Use warm water for the gravy)
Instructions
1
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.
2
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.
3
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.
4
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.
5
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.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
500 g Kohlrabi (About 3-4 medium bulbs, peeled and cubed)
200 g Kohlrabi Greens (From the kohlrabi bunch, washed and roughly chopped)
4 tbsp Mustard Oil (Essential for authentic flavor)
0.25 tsp Asafoetida (Also known as Hing)
1.5 tsp Kashmiri Red Chilli Powder (Adjust to your spice preference)
0.5 tsp Turmeric Powder
1.5 tsp Fennel Powder (Freshly ground is recommended)
1 tsp Ginger Powder (Also known as Sonth)
1 tsp Salt (Adjust to taste)
1 cup Water (Use hot water for best results)
Instructions
1
Prepare the Vegetables
Peel the kohlrabi bulbs thoroughly to remove the tough outer layer. Chop them into 1-inch cubes.
Separate the greens (haak) from the bulbs. Wash them meticulously in a large bowl of water to remove all grit, then drain and roughly chop them. Keep the kohlrabi cubes and greens separate.
2
Temper Oil and Fry Kohlrabi
Place a heavy-bottomed pan or kadai over medium-high heat. Add the mustard oil and heat it until it reaches its smoking point. You'll see faint white smoke rising. This step is crucial to mellow the oil's pungency.
Reduce the heat to medium, wait for 30 seconds, then carefully add the kohlrabi cubes. Sauté for 6-8 minutes, stirring occasionally, until the edges turn light golden brown.
3
Add Spices and Greens
Lower the heat. Add the asafoetida, Kashmiri red chilli powder, turmeric powder, fennel powder, and ginger powder. Stir continuously for about 30-45 seconds until the spices are fragrant. Be careful not to burn them.
Immediately add the chopped kohlrabi greens and salt. Mix everything well and cook for 2-3 minutes until the greens wilt down completely.
Pour in 1 cup of hot water and stir to combine. Bring the mixture to a gentle boil.
Cover the pan with a lid, reduce the heat to low, and let it simmer for 12-15 minutes. The kohlrabi should be tender enough to be easily pierced with a fork but still hold its shape.
If there's excess water, remove the lid and cook on medium heat for another 2-3 minutes to let the gravy thicken to a semi-dry consistency.
5
Serve
Taste and adjust the salt if necessary.
Let the dish rest for 5 minutes off the heat for the flavors to meld.
Serve Monji Haak hot as a side dish with steamed rice or Kashmiri roti.
