Kasundi Maach or fish in mustard sauce is a classic way to enjoy fish cooked Bengali style. Pan-fried Basa slathered in Bengal’s signature mustard sauce and cooked in mustard oil for extra flavour, is too good to be true!
The mustard kasundi fish recipe is easy to prepare and it’s best relished when served over hot white rice. Yum!
Kasundi is a mustard sauce readily available in stores. The tangy, pungent mustard sauce is a staple ingredient in Bengali cuisine, especially as a marinade in fish recipes. The yellow-coloured sauce made from mustard seeds is served as an accompaniment to fish fries, chops, cutlets and rolls.
Basa, a fish that’s widely cultivated in Vietnam, has low-carb, high-protein content. It is rich in omega-3 fatty acids, essential for health.
The delicately-flavoured Basa fish works wonderfully well with the sharp Kasundi sauce.
Kasundi Maach Recipe:
Fish flavoured with mustard sauce (kasundi diye maach) – a simple seafood curry of lightly fried fish, onions, tomatoes, green chillies and an enticingly pungent mustard sauce – is deliciously spicy, simple and quick for every day.
I have used Basa in this kasundi maach recipe but you can use bhekti fillets or any other fish of your choice. The mildly-flavoured Basa is perfect for this preparation as it easily absorbs the flavours of the ingredients that it’s simmered in.
How to make Bengali kasundi maach:
To make fish kasundi, cut fish into large chunks.
Take the fish pieces in a bowl; add 2 tbsp of kasundi, ½ tsp salt and ½ tsp lemon juice. Coat the basa chunks well with the marinade. Let it rest for 15 minutes.
Heat 3 tbsp of mustard oil in a kadai. Put in the marinated basa fish pieces. Lightly shallow fry the fish over medium heat till it turns a light golden colour on both sides. Remove the fried basa with a slotted spoon onto a plate and keep aside.
Add 2 tbsp of oil to the same pan and sizzle cumin seeds. Add finely chopped onion and green chill. Fry for 1-2 minutes.
Sprinkle turmeric powder and red chilli powder and mix well.
Put in the chopped tomatoes and cook till they turn mushy. Add required salt.
Mix in 2 tbsp of kasundi and stir to incorporate.
Add a little water and cook the tomato mustard gravy for 1-2 minutes.
Put in the fried basa and let it simmer in the tomato kasundi gravy for a couple of minutes or till it’s cooked through.
Transfer mustard kasundi maach onto a serving plate. Garnish fish in kasundi mustard sauce with freshly chopped coriander leaves.
Serve Bengali Kasundi Maach with a bowl of plain rice.
Bengali Kasundi Fish Curry Recipe details below:
- Basa Fish – 500gms
- Kasundi/Mustard sauce – 2 tbsp
- Lemon juice – ½ tsp
- Salt – ½ tsp
- Onions – 1 large, chopped finely
- Tomato – 1 large, chopped finely
- Green chilli – 1, slit
- Cumin seeds – ½ tsp
- Turmeric powder – ½ tsp
- Red chilli powder – ⅛ tsp
- Coriander leaves – 2 tsp, chopped
- Salt to taste
- Mustard Oil – 5 tbsp
- Wash and pat dry the fish pieces. Marinate the fish with two tablespoons of kasundi, salt and lemon juice. Keep aside for 15 minutes.
- Heat mustard oil in a kadai/frying pan. Gently slide in the fish and fry till it turns a light golden shade on both sides. Remove the fried fish and keep aside.
- Add more oil to the same pan. Sizzle cumin seeds. Add the chopped onions and green chilli. Fry for 1-2 minutes.
- Sprinkle turmeric and red chilli powder and mix well.
- Add chopped tomatoes and cook till soft. Add salt to taste.
- Mix in 2 tbsp of kasundi. Add a little water to slightly dilute the gravy. Cook for 1-2 minutes.
- Add the fish and cook on medium heat for 2-4 minutes. The gravy should be thick and fish nice and juicy.
- Remove kasundi fish curry from heat. Garnish with coriander leaves.
- Serve Bengali Fish Curry in Kasundi Sauce over a bed of white rice.