Allergens in Muji Gaad: fish, mustard.
Ingredients
Quantities for 4.
- 600g, firm river, cut into 3cm steaks Fishrohu or trout, bone in. The bone holds the piece together
- 400g, peeled and cut into thick batons Radishmuj, the long white winter radish
- 6 tbsp Mustard Oil
- 2 tbsp Kashmiri Chilli
- 1 tsp Turmeric
- 2 tbsp Fennel Powder
- 1 tbsp Dry Ginger Powder
- 1/4 tsp Asafoetidause compounded-free hing to keep the dish gluten-free
- 1 tbsp dried pomegranate seeds, crushed Anardanathe traditional souring; 1 tbsp tamarind pulp is a fair stand-inoptional
- 600ml Water
- to taste Salt
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Rub the fish steaks with 1 tsp salt and 1/2 tsp of the turmeric and leave them 15 minutes, then pat them thoroughly dry. Wet fish tears the moment it hits hot oil.
- Muji gaad is a winter dish and it is meant to be eaten the day the fish is cooked. Buy the fish the same morning if you can.
- Soak the Kashmiri chilli in 3 tbsp warm water for 10 minutes so it goes in as a paste.
Method
- Heat the mustard oil in a wide pan until it smokes, then lower the flame to medium.Fish will stick to anything less than properly hot oil in a properly hot pan.
- Fry the fish steaks in a single layer, 3 minutes a side, until crusted and deep gold. Lift them out and set aside.Leave them alone for the full 3 minutes; a piece that resists the spatula is not ready to turn.
- Add the radish batons to the same oil and fry 5 minutes, until the edges brown and the sharp raw smell fades.
- Add the hing and let it foam for 10 seconds.
- Off the heat, stir in the chilli paste, remaining turmeric, fennel powder and dry ginger.Kashmiri chilli scorches in a hot pan and takes the whole gravy brown with it.
- Pour in the water, add 1 tsp salt, and simmer covered 12 minutes until the radish is tender and the gravy has turned deep red.
- Return the fish, add the crushed anardana, and simmer uncovered 8 minutes, spooning gravy over rather than stirring.
- Rest 5 minutes off the heat and serve with plain rice.
Safe temperatures: Fish is done at 63°C / 145°F, or when it turns opaque and flakes easily. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Best eaten the day it is made. It keeps 24 hours refrigerated; reheat covered over low heat without stirring, so the fish stays in pieces.
Nutrition Good estimate
One serving of Muji Gaad (400 g) is about 405 calories, or 102 calories per 100 g.
High protein: 33 g a serving, 33% of the calories
| Per serving400 g | Per 100 g | |
|---|---|---|
| Calories | 405 kcal | 102 kcal |
| Protein | 33.1 g | 8 g |
| Carbohydrate | 11.4 g | 3 g |
| of which sugars | 2.8 g | 1 g |
| Fibre | 6.3 g | 2 g |
| Fat | 25.8 g | 6 g |
| of which saturated | 3.2 g | 1 g |
| of which unsaturated | 20.0 g | 5 g |
Nearest database match used for asafoetida. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Dairy-free Indian recipes · No onion no garlic recipes · Kashmiri recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.