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This week we bring you another recipe from the heart of Kashmir from an expert in Kashmiri cooking, foziagrasool. Kashmiri Gaade Haakh Nader Muji Curry is the traditional Kashmiri Fish Curry that includes four key ingredients: Gaade (fish), Muji (radish), Haakh (collard greens) and Nadir (lotus stem).
In this dish, the fish (Gaade) is often marinated with spices, the radish (Muji) is used for its unique taste and texture, and the lotus stem (Nadir) adds a crunchy element. The flavours of the fish and the veggies come together to create a mouthwatering dish.
Prep Time: 20 mins Cook Time: 1.5 hours Servings: 6 Difficulty: Intermediate
Ingredients for Kashmiri Gaade Haakh Nader Muji Curry
P Mark Kachi Ghani Mustard oil: 8 tbsp
Fish: 1 kg
Cinnamon Stick: 2
Cloves: 4
Black Cardamon: 3
Green Cardamon: 4
Black Pepper: 1/3 tbsp
Onions: 3 (chopped)
Tomatoes: 5 (chopped)
Garlic cloves: 12
Red Chilli Powder: 4 tbsp
Turmeric Powder: 2 tbsp
Fennel Seed Powder: 2 tbsp
Kasuri Methi: 1/2 pack
Raddish: 1/2
Haak / Collard Green: 1/2
Nader/ Lotus Stem: 1/3
Salt: According to taste
Method for Kashmiri Gaade Haakh Nader Muji Curry
Dice the radish and sprinkle it with salt. Allow it to sit for 10 minutes, then rinse it thoroughly with cold water.
Peel and chop the lotus stem, then pressure cook it with water and turmeric until it whistles once.
Clean the haakh.
Marinate the fish with turmeric for 30 minutes before deep frying it in mustard oil.
In the same oil, sauté the boiled radish, lotus stem, and haakh.
Blend tomatoes, garlic, and onion to make a paste.
Heat 6 tbsp of mustard oil in a pan, add the tomato mixture and cook it for some time.
Arrange all the veggies and fried fish in a pan. Add the tomato mixture and spices.
Boil green kasuri methi, strain it, and add it to the fish and veggies.
Add 1 1/2 glasses of water and cook on high flame until the water is absorbed. Then cook on low flame.
Your Kashmiri Gaade Haakh Nader Muji Curry is ready. You can serve it with rice.
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