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!

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.

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:

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.

• 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.

• 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.

• 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.

• 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.

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

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

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

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

• Finally transfer fish kasundi onto a serving plate. Garnish with freshly chopped coriander leaves.

• Serve Bengali Kasundi Maach with a bowl of plain rice.

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: