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.

Health Benefits of Fish

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 Maach, a beloved Bengali fish curry in mustard sauce, is a culinary masterpiece that combines the perfect balance of tanginess and spice. This iconic dish showcases the rich flavors of Bengali cuisine, with its signature mustard-based gravy that envelops tender pieces of fish. Whether you’re a fan of Bengali food or simply looking to explore new flavors, Kasundi Maach is sure to captivate your taste buds and leave you craving more.

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

• Again 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.

• 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.

Serving Suggestions and Pairings

Kasundi Maach is typically served as a main course and pairs wonderfully with:

• Steamed white rice
• Bengali-style pulao
• Luchi (deep-fried flatbread)
• Begun bhaja (fried eggplant)
• A simple green salad

For a complete Bengali meal, consider serving Kasundi Maach alongside other traditional dishes like dal, aloo posto, and chutney.

Variations of Kasundi Maach

While the classic Kasundi Maach is made with fish, there are several delicious variations you can try:

• Kasundi Chicken: Replace fish with chicken pieces for a different protein option.
• Vegetarian Kasundi: Use pan-fried tofu or mixed vegetables instead of fish.
• Kasundi Prawns: Substitute fish with succulent prawns or shrimp.
• Kasundi Eggs: Hard-boiled eggs can be used for a unique twist on the dish.

Each variation maintains the essence of the mustard-based gravy while offering a new flavor experience.

Tips for Perfect Kasundi Maach

To elevate your Kasundi Maach to restaurant-quality levels, keep these tips in mind:

• Use fresh fish
• Don’t overcook the fish, as it can become dry and tough.
• Adjust the amount of green chilies to suit your spice preference.
• Use mustard oil for an authentic flavor, but you can substitute with vegetable oil if needed.

Bengali Kasundi Fish Curry Recipe details below: