Gaad te mujh
Gaad te mujh, from above
Non vegJammu and Kashmir

Gaad te mujh

Fish and radish in a red, fennel scented gravy. An odd couple that tastes like it was always meant to be.

50 minTime
31 gProtein each
mediumSpice
Fish and radish2 chapters · 1 min read

Make it your way

Grandma's wayFish, radish, red Kashmiri gravy.
The original
322kcalsame
31 gproteinsame
3 gfibresame
50minutessame

Classic gaad te mujh.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Fish600 g, in steaks
Radish (daikon radish, mooli)2 medium, in thick rounds
Mustard oil3½ tbsp
Kashmiri chilli powder2 tsp
Fennel seeds1 tbsp, powdered
Dry ginger powder (ground ginger)1 tsp
Turmeric (ground turmeric)½ tsp
Asafoetidaa pinch
Whole spicescloves, black cardamom
Water1⅔ cups
Saltto taste

Method

4 steps
  1. 1Rub the fish with salt and turmeric. Heat mustard oil until it smokes and fry the fish lightly. Lift out.
  2. 2In the same oil, fry the radish rounds until golden in spots. Lift out.
  3. 3Add asafoetida, whole spices and Kashmiri chilli mixed with water. Add the rest of the water, fennel and dry ginger and bring to a boil.
  4. 4Add the radish and simmer 8 minutes, then the fish. Simmer 7 more minutes without stirring, shaking the pan.
Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

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Make it a meal

What goes with Gaad te mujh: a bread or rice, a side, something to drink and something sweet.

Bread or rice Kashmiri pulao45 min
Bread or rice Kashmiri girda150 min
On the side Kashmiri haak25 min
On the side Choek wangun40 min
To drink Kashmiri kahwa15 min
Something sweet Shufta40 min
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