Entree: India – Kashmir – कश्मीरी मुजी गाद ➤ Kashmiri Muji Gaad (River fish cooked in a mustard and fennel spiced Kashmiri gravy)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 15 min

Total 55 min

Ingredients

- 4 whole river trout, cleaned and trimmed, approx. 1.5 lb (680 g) total
- 3 tbsp (45 ml) mustard oil (or vegetable oil if unavailable)
- 1 medium onion, finely chopped — about 1 cup (150 g)
- 1 tbsp (9 g) fennel seeds, toasted and lightly crushed
- 3 tbsp (45 ml) mustard paste (ground from yellow or brown mustard seeds with a little water)
- 1/2 cup (120 g) plain yogurt, well beaten
- 1/2 tsp (1.5 g) ground turmeric
- 1 tsp (2 g) Kashmiri red chili powder (for color; adjust to taste)
- 1/2 tsp (2 g) dry ginger powder (sonth) or a pinch of fresh grated ginger
- 1/8 tsp (pinch) asafoetida (hing)
- 1–2 green chilies, slit (optional)
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) chopped fresh coriander (cilantro) leaves for garnish
- Salt to taste
- 1/2 cup (120 ml) water (adjust for consistency)

Instructions

1. Rinse the cleaned trout and pat dry. Lightly score each side and season inside and out with salt and half the turmeric. Set aside to rest 10 minutes.
2. If making mustard paste from seeds: soak 3 tbsp (approx. 30 g) mustard seeds in hot water 10 minutes, then grind with 2 tbsp (30 ml) water to a smooth paste. Measure 3 tbsp (45 ml) of the resulting paste for the curry.
3. Heat the mustard oil in a wide, shallow pan until it just begins to smoke; reduce heat to medium. Shallow-fry the trout in batches until golden and just cooked through, about 3–4 minutes per side depending on thickness. Remove fish and keep warm.
4. In the same pan, leave about 1 tbsp oil and add asafoetida, crushed toasted fennel, and chopped onion. Sauté until the onion is soft and translucent, about 6–8 minutes.
5. Stir in the remaining turmeric, Kashmiri chili powder, and dry ginger powder, then add the prepared mustard paste and a splash of water to loosen. Cook gently for 2–3 minutes, stirring so the mustard does not stick.
6. Lower heat and add the beaten yogurt in a slow stream, stirring constantly to prevent splitting. Add 1/2 cup (120 ml) water, adjust salt, and add the slit green chilies. Simmer the gravy gently for 4–5 minutes until it becomes slightly thickened.
7. Gently nestle the fried trout back into the mustard-fennel gravy, spoon sauce over the fish, cover, and simmer on the lowest heat 6–8 minutes to allow flavors to marry without breaking the fish.
8. Finish with lemon juice and garnish with chopped coriander. Serve immediately with steamed basmati rice.