Kasundi Maach – Bengali Fish Curry in Mustard Sauce | Fish With Kasundi

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!

Kasundi Maach Recipe

The delicately-flavoured Basa fish works wonderfully well with the sharp Kasundi sauce. 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.

Kasundi Mustard Relish

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.

Kasundi Maach Recipe:

Kasundi Mustard Fish Curry

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 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.

  • To make fish kasundi, firstly cut fish into large chunks.

Basa fillets for fish recipe

  • Then take the fish cubes in a bowl; add 2tbsp of kasundi, ½ tsp salt and ½ tsp lemon juice. Coat the basa chunks well with the marinade. Let it rest for 15 minutes.

Fish marinade

  • 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. Then remove the fried basa with a slotted spoon onto a plate and keep aside.

fried basa fillets

  • Again add 2tbsp of oil to the same pan and sizzle cumin seeds. Add finely chopped onion and green chill. Fry for 1-2 minutes.

Saute onions for mustard fish curry

  • Then sprinkle turmeric powder and red chilli powder and mix well.
  • Put in the chopped tomatoes and cook till they turn mushy. Add required salt.

Add tomatoes for fish gravy

  • Mix in 2 tbsp of kasundi and stir to incorporate.

Add mustard kasundi to gravy

  • Then add a little water and cook for 1-2 minutes.

Tomato mustard kasundi gravy

  • Next, put in the fried basa into the gravy.

Add basa fish to kasundi mustard gravy

  • Allow it to simmer in the kasundi gravy for a couple of minutes or till it’s cooked through.

Fish in mustard sauce

  • Finally transfer fish kasundi onto a serving plate. Garnish with freshly chopped coriander leaves.
Mustard fish curry
Kasundi Maach
  • Serve Bengali Kasundi Maach with a bowl of plain rice.

Fish Kasundi Recipe

If you are looking for more fish recipes, do try out Seer Fish Fry and Mola Carplet Fry.

Bengali Kasundi Fish Curry Recipe details below:

Kasundi Maach Bengali Recipe

Fish in Bengali mustard sauce is a delightful combination. Bengalis savour their macher jhol (fish curry rice) and this simple fish curry recipe with tangy mustard relish and a generous drizzle of mustard oil is just drool-worthy. Try out this basa fish with kasundi recipe Bengali style.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Bengali
Servings: 4
Calories: 114kcal
Author: Shil

Ingredients

For marination:

  • 500 gms Basa Fish
  • 2 tbsp Kasundi/Mustard sauce
  • ½ tsp Lemon juice
  • ½ tsp Salt

For the gravy:

  • 1 large Onions, chopped finely
  • 1 large Tomato, chopped finely
  • 1 Green chilli, slit
  • ½ tsp Cumin seeds
  • 1/2 tsp Turmeric powder
  • tsp Red chilli powder
  • 2 tsp Coriander leaves, chopped
  • Salt to taste
  • 5 tbsp Mustard Oil

Instructions

  • 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.
4/5 - (6 votes)

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