By Nandini Bhushan
The picturesque and spectacular paradise of Kashmir is known for its breathtaking landscape. Its flavourful and aromatic cuisine has a delightful blend of Indian, Central Asian and Persian influences. From the traditional Wazwan to the quintessential Kahwa, traditional Kashmiri food bursts with the aroma of whole spices. Broadly categorised into two groups – Kashmiri Pandit Cuisine and Kashmiri Muslim Food, the food is primarily dominated by meat dishes but at the same time also offers a wide variety of vegetables and rice dishes. Overall, Kashmiri cuisine is a delightful exploration of unique and unforgettable dining experiences.
Also try: Indian food recipes: Lyodur Tschaman
Kashmiri Muji Gaad
Kashmiri Muji Gaad or Machhli Mooli is a fish curry cooked along with radish. This dish is a speciality of Kashmiri pandits that is usually prepared during winter. The spicy and tangy curry is made on special occasions and is served along with plain steamed rice.
(Serving for 2 to 3 persons)
River water fish: 6 pieces
Radish: 2 cut into medium-sized pieces
Mustard oil : 3 tsp
Green cardamom: 2
Shah jeera: 1 tsp
Ginger powder: 1 tsp
Fennel powder: 1 tsp
Asafoetida: ¼ tsp
Turmeric powder: ½ tsp
Kashmiri red chilli powder: 1 tsp
Slit green chilli: 3
Tamarind paste: 1 tsp
Salt to taste
Marinate the fish with salt, red chilli powder and turmeric powder. Keep it aside for at least ten minutes.
Heat oil in a pan and fry the marinated fish. Once done, fry the radish in the same oil.
Heat the remaining oil and temper with hing, shah jeera, cardamom and clove and let it splutter. Mix all the dry ingredients in two tsp of water and add to the whole spices. Saute until the oil leaves the side of the pan.
Add about two cups of water along with salt and let it come to a boil. Gently place the fried fish into the gravy and let it simmer. Add the radish and slit green chilli. Cover and simmer for another ten minutes.
Add the tamarind paste and cook for another couple of minutes. Serve hot with steamed rice.