Muji Gaad
River fish cooked with turnip chunks in a robust red chilli gravy, a winter favourite from Kashmiri Muslim households when turnips are at their sweetest.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 270 kcal
Equipment
- •Heavy pot
- •Frying pan
Nutrition
Per serving, approximate
- Calories
- 270 kcal
- fat
- 16 g
- carbs
- 8 g
- fibre
- 2 g
- protein
- 24 g
- calories
- 270 kcal
Instructions
- 1
Rub the fish pieces with a little turmeric and salt. Shallow fry in mustard oil until golden, then set aside.
- 2
Fry the turnip chunks lightly in the same pot until the edges turn golden. Remove them from the pot.
- 3
Add asafoetida to the remaining oil. Stir in the Kashmiri chilli powder mixed with a little water.
- 4
Add fennel powder, dry ginger powder and salt. Pour in enough water to make a gravy.
- 5
Bring the gravy to a simmer. Add the fried turnips and cook until they are nearly tender.
- 6
Gently slide in the fried fish pieces. Simmer for another 8-10 minutes without stirring too much.
- 7
Taste to check the seasoning. Serve hot with rice.
Chef's tips
Fry the fish lightly just to seal it, as it finishes cooking in the gravy. Handle the fish gently to keep the pieces whole.
Ingredient substitutions
- local trout → any firm white fish
Storage
Best eaten fresh; refrigerate leftovers up to a day.
Reheating
Reheat very gently on low flame to avoid breaking the fish.
Common mistakes to avoid
- •Stirring too hard once the fish is added, which breaks the delicate pieces.
Serving suggestions
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