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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.
Marinate Fish and Prep Radish
Shallow Fry the Fish
Sauté Radish and Spices
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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.
This kashmiri recipe takes 55 minutes to prepare and yields 4 servings. At 323.92 calories per serving with 28.78g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Yogurt Gravy
Simmer and Finish the Curry
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.
While Rohu is traditional, you can also make this curry with other firm, freshwater fish like Catla (carp) or even trout.
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.
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.
Fish is a high-quality lean protein source, essential for building and repairing tissues, muscle growth, and overall body function.
Spices like dry ginger powder (sonth) and turmeric contain powerful anti-inflammatory compounds that can help reduce inflammation in the body.
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.
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.
To prevent curdling, make sure your yogurt is at room temperature and whisked until completely smooth. Most importantly, turn the stove heat to its lowest setting before adding the yogurt, and stir continuously and vigorously for 2-3 minutes after adding it.
Yes, while freshwater fish like Rohu or Carp are traditional, you can use any firm-fleshed fish that holds its shape well during cooking. Trout, cod, or tilapia steaks can be good substitutes.
Yes, Muj Gaad can be a healthy dish. Fish is an excellent source of lean protein and heart-healthy omega-3 fatty acids. The spices used, like turmeric and ginger, have anti-inflammatory properties. The use of yogurt adds probiotics. To make it healthier, be mindful of the amount of oil used for frying.
A single serving of Muj Gaad is estimated to have approximately 290-340 calories. This can vary based on the type of fish and the amount of oil absorbed during frying.
Store leftover Muj Gaad in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a pan over low heat. Avoid microwaving, as it can make the fish tough and cause the gravy to separate.