We know the word ‘Kashmir’ has taken you to the scenic valleys, the comforting cup of Kahwa and a plate of delectable Kashmiri Pulao. From delicious rice dishes to succulent meat dishes and lip-smacking desserts, Kashmiri cuisine is a delightful amalgam of exciting flavours, textures and aromas. In today’s culinary journey to the valley of Kashmir, we will be discussing Muj Gaad- the famous Kashmiri fish curry. Like all the other Kashmiri savoury dishes, Muj Gaad is a melange of all things spicy and delicious.
On my visit to Kashmir last summer, I stumbled upon a local who began talking about the Kashmiri Pandits. While talking about the culinary culture of Kashmiri Pandits, he mentioned Saal that is the Kashmiri Pandit version of Wazwaan. The first dish that the man said was Muj Gaad or Muji Gaad that Kashmiri Pandits fondly relish. The dish is not only cooked and relished but is also offered as Prasad on Shivratri.
Muj Gaad is a fish dish that zings with ginger, fennel, and mustard oil's flavours and aromas. The dish is famous for its distinct taste that is a combination of spicy and tangy. The bright red colour attributed to Kashmiri red chilli powder is another temptation for fish lovers. The locals mainly use trout for this recipe which is cut with the skin on. The fish pieces are fried before adding them to the curry. Another prominent characteristic of this recipe is the addition of fried radishes. The radishes are sliced and fried until golden and crisp and added to the curry for added flavour, nutrition and texture. The authentic Kashmiri spices, ground to a fine powder, and tangy tamarind pulp are the elements responsible for the unique flavour profile of the dish.
So, the next time you visit Kashmir valley, do not forget to taste the delicious dish that Muj Gaad is. I am sure the dish will leave you gobsmacked, and you’ll keep asking for more. So, here’s a recipe you can try at home.