Muj Gard
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| Ingredients |
- 12 fillet Bekti
- 250 gm White radish
- 6 tbs Mustard oil
- 2 cups Water
- Coriander leaves for garnish
- 3 tbs Lemon juice
- 5 tsp Ginger paste
- 2 1/2 tsp Garlic paste
- 5 Tomatoes (large)
- 1 tsp coriander powder
- 1 1/2 tsp fennel or aniseed powder
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- 1 1/2 tsp Kashmiri deghi mirch
- 1 tsp turmeric powder
- 1/2 tsp ginger powder
- 1/2 tsp black cardamom powder
- 1/4 tsp black cumin powder
- 1/4 tsp black pepper
- 1/4 tsp clove powder
- 1/4 tsp cinnamon powder
- A pinch of nutmeg powder
- A pinch of mace powder
- Salt (As per taste)
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| Method |
Clean, bone, wash, pat dry the fish and cut into 2" cubes.
Peel, wash and cut the radish into 1/2" thick roundels.
Clean, wash and pat dry the coriander leaves.
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Mix all the ingredients in a bowl, evenly rub the fish cubes with this marinade and reserve for 20 minutes.
Remove eyes, wash and roughly chop tomatoes. Put in a blender, add the remaining ingredients and puree.
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Heat oil in a frying pan, add the fish, shallow fry over medium heat, turning over, until both sides are evenly golden. Remove to absorbent paper to drain the excess fat. Reheat the oil; add the radish slices and shallow fry, turning over, for 3-4 minutes. Remove to absorbent paper to drain the excess fat. Reheat the oil, add the masala, bhunno (stir fry) until specks of fat begin to appear on the surface, add the fried fish and radish roundels, stir carefully, add fish bouillon (or water), bring to a boil, reduce to low heat and simmer for 5-6 minutes and the gravy is of ketchup consistency. Remove and carefully adjust the seasoning.
Remove to a service bowl, garnish with coriander leaves and serve with poori or steamed rice.
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Other Details |
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Serves: 4
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Time: 65 mins.
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State: Jammu and Kashmir | Submitted by: System
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