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.
Servings: 4
Calories: 114kcal
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
- ⅛ 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.