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Shobha Keshwani
Muj Gaad is a Kashmiri Pandit delicacy. Deep fried fish and radish pieces are cooked together with Kashmiri ver masala and other spices like powdered fennel, Kashmiri chilli powder and asafoetida. Mustard oil is preferred for this preparation. This is usually served with rice.
I will surely try this.
Wash the fish slices and marinate them with salt, turmeric and chilli powder.
Cut the Radish into long thick chunks.
Heat mustard oil in a pan and bring it to a smoking point. Allow it to cool a little. Now tip in the fish slices. Fry them until crispy and golden brown. Remove and set aside.
Now in the same oil fry the radish chunks until done. Remove and set aside.
If the oil is too much you can remove a little in a bowl. Now add asafoetida and chilli powder followed by a cup of water. Let it boil.
Now season with fennel powder, ver masala and salt.
Tip in the fried radish pieces first as fish cooks very fast. Simmer for few minutes.
Next add the fried fish slices and simmer until the liquid is absorbed into the fish. You may keep a little gravy if you like. Add water accordingly.
Transfer them into a serving dish carefully. Serve with rice.
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
sukanya sen
Pallavi Nayyar
meenakshi bhat
Jyoti Maheshwari
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