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.
Calories: 114 kcal
Basa Fish – 500gms
Kasundi/Mustard sauce – 2 tbsp
Lemon juice – 1/2 tsp
Salt – 1/2 tsp
For the gravy:
Onions – 1 large
Tomato – 1 large
Green chilli – 1
Cumin seeds – 1/2 tsp
Turmeric powder – 1/2 tsp
Red chilli powder – 1/8 tsp
Coriander leaves – 2 tsp
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.