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Muji Gaad - Fish with Radish

Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 6 -8


  • 2 pounds trout - cut with skin on
  • 1 pound daikon radish cut into pieces
  • 1/2 C Mustard oil
  • 2 Tbs Kashmiri chili powder
  • 1 tsp ginger powder
  • 1/2 tsp turmeric
  • 4 -5 tsp fennel powder
  • 1/2 tsp shahi zeera black cumin
  • salt to taste
  • fish Masala:
  • Grind the follow into a fine powder and pass through a sieve.
  • 1/4 tsp bishop's weed
  • 2 in cinnamon stick
  • 4 brown cardamoms
  • 2 green cardamoms
  • 7-8 cloves
  • 1 tsp cumin


  1. Heat up the mustard oil and deep fry the fish a couple of pieces at a time. You may also pan fry them for a low fat version.
  2. Once all the fish is fried, fry up the daikon radish pieces until light golden in color
  3. In a heavy bottomed pan, heat up 2 -3 Tbs of oil ( there would be leftover oil from frying, use that)
  4. In a bowl take 1/4 C of water and add in the Kashmiri chilli to it, stir and add this to the hot oil. Cook until the oil floats on top, stirring often.
  5. Add rest of the spices, except the fish masala.
  6. Stir and let it cook until aromatic. Add 3 cups of water and salt and let it come to a rolling boil.
  7. Add the radish and cover and cook this mixture for about 10 minutes on a medium heat.
  8. Now add the fish and the fish Masala and cover and cook for another 10 minutes or until oil surfaces on top- on medium heat.
  9. Do not stir at this point or the fish will break.
  10. Let the dish rest for an hour at least before serving with rice, Haakh and lot of love