Muj Gaad/ Raddish and Fish
I find Fish one of the toughest proteins to cook or make it look presentable on the plate. Aside from the smell or how difficult is to sear it without splitting it into two sometimes, the main challenge most people face is to lock the flavors to not serve it bland. Apart from being delicious, the recipe mentioned below has a sacred place in the Kashmiri household. It is served to the Deity of the house every year during the winters after performing prayers. The two types of fishes that can be used for this recipe are Rohu/Carp and Mahseer/Cypirindae.
As you know, the key ingredients are patience and commitment. The rest can be purchased online or at the supermarket.
The recipe mentioned below serves two people,
Fish - 1 kg (steak cuts with skin)
Muj/White Raddish - 1/2 kg
Sarso ka Tel/Mustard oil - For deep frying
Kashmiri Lal Mirch/ Kashmiri Red chili Powder - 3-4 tbsp
Saunth/Dry Ginger Powder - 1 tbsp
Zeera/Cumin - 1 tsp
Heeng/Asafoetida - 1/4 tbsp
Ajwain/Carom seeds - 1 tsp
Dry Red Chili - 5-6
Vaer/Kashmiri Tikki Masala - 1/2 tbsp
Water - 3/4 of the pot you cook the fish in
Salt- 2 tbsp
Season the fish with salt, Haldi and set aside for 15 mins.
Heat the mustard oil on a high flame in a pan till it smokes and then bring the flame to medium to deep fry the fish till you get a crisp outer texture.
In a pot, add water, Zeera, Mooli, Saunth, Heeng, Ajwain, Dry Red Chilli, Kashmiri Lal Mirch, Haldi, Vaer. Set the flame to medium. Bring it to a boil and slowly add the fried fish steaks.
Make sure that the fish is immersed well under the water.
Turn the flame between low to medium. Add salt and cover the pot until the fish is visible and 80% of the water has been absorbed.
Let it cool and serve with hot basmati rice.