Muj gaad (kashmiri style fish curry) Recipe

Cooking Directions

• STEP 1.Clean and marinate the fish with a mixture of Kashmiri red chili powder, turmeric powder, ginger-garlic paste, and salt.
• STEP 2.Heat oil in a pan and fry the fish until golden brown. Remove and keep aside.
• STEP 3.In the same pan, add chopped onions and cook until golden brown. Add ginger-garlic paste and cook for a minute.
• STEP 4.Add tomato puree, Kashmiri red chili powder, turmeric powder, and salt. Cook until the oil separates from the masala.
• STEP 5.Add water and bring the gravy to a boil. Add the fried fish and simmer for 10-15 minutes until the fish is cooked through.
• STEP 6.Garnish with fresh coriander leaves and serve hot with steamed rice or Kashmiri naan bread.

Cooking Tips

• Use fresh fish for the best flavor and texture.
• Adjust the spice levels according to your preference.
• For a richer gravy, you can add a tablespoon of yogurt or cream.

Storage and Serving

• Muj gaad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry gently on the stovetop or in the microwave before serving.
• Serve the muj gaad with steamed rice or Kashmiri naan bread for a complete meal.