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Kashmiri Monj Gaad

Kashmiri Gaad Monj

Gaad Monj. Kashmiri Fish Curry with knol knol. Mustard oil, mellowed by patient cooking. A whisper of hing. And the perfume of ver masala.
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Course: Main Course
Cuisine: Kashmiri
Ingredients Method

Ingredients
  

  • 500 g fish (Rui it Katla ) cleaned and cut into round rings
  • 250 g tender knol knol (kohlrabi) peeled and cut into round slices
  • 1/2 tsp turmeric powder
  • 1.5 tsp Kashmiri red chilli powder
  • 1/2 tsp asafoetida
  • 2 cloves
  • 1 tsp ginger powder
  • 1.5 tsp fennel powder
  • 1 tsp ver masala
  • 1/3 cup mustard oil
  • salt to taste

Method
 

  1. Wash the fish and season with the turmeric powder and a little salt. Leave aside for 15–20 minutes.
  2. Heat the mustard oil until it just reaches smoking point, then reduce the heat. Fry the fish until lightly golden on both sides. Remove and set aside.
  3. In the same oil, fry the knol khol until lightly golden. Remove.
  4. Add the clove in the oil , then stir in the asafoetida, red chilli powder, ginger powder, fennel powder and salt. Immediately pour in 1 cup hot water and bring to a boil.
  5. Add the fried fish and knol khol. Cover and simmer over medium-low heat for 15–20 minutes, or until the knol khol is tender and the fish is cooked through. The gravy should reduce slightly and lightly coat the fish.
  6. Sprinkle the Ver masala over the curry and simmer for 1 minute. Serve hot with steamed rice.