Muj gaad (kashmiri style fish curry) Recipe

Muj gaad is a traditional Kashmiri style fish curry that is rich in flavors and spices. It is made with freshwater fish, such as carp or trout, which is marinated in a blend of Kashmiri spices and then cooked in a tangy tomato-based gravy. The curry has a vibrant red color and a perfect balance of heat and tanginess. It is typically served with steamed rice or Kashmiri naan bread.

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25minstotal
10minsPrep
15minsCook
25m.total
10m.Prep
15m.Cook
Muj gaad (kashmiri style fish curry)
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Ingredients for Muj gaad (kashmiri style fish curry) Recipe

  • 166.67 gram Freshwater Fish, Cleaned And Cut Into Pieces
  • 0.67 tablespoon Kashmiri Red Chili Powder
  • 0.17 teaspoon Turmeric Powder
  • 0.67 tablespoon Ginger Garlic Paste
  • As required Salt To Taste
  • 1 tablespoon Oil
  • 0.67 Onions, Finely Chopped
  • 0.33 tablespoon Tomato Puree
  • 0.17 teaspoon Turmeric Powder
  • 0.33 cup Water
  • as required Fresh Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
58
calories per serving
2 g Fat3 g Protein8 g Carbs7 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    3g
  • Carbs
    8g
  • Fiber
    7g

MacroNutrients

  • Carbs
    8g
  • Protein
    3g
  • Fiber
    7g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    171mg
  • Iron
    3mg
  • Vitamin A
    1114mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    36mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    31mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    80mg
  • Manganese
    6mg
  • Phosphorus
    59mg
  • Selenium
    12mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp