Fish in Mustard Sauce/Kashundi | How to make Fish in Mustard Sauce/Kashundi

By Manini Badlani  |  22nd Oct 2015  |  
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  • Fish in Mustard Sauce/Kashundi, How to make Fish in Mustard Sauce/Kashundi
Fish in Mustard Sauce/Kashundiby Manini Badlani
  • Prep Time

    0

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

73

0





About Fish in Mustard Sauce/Kashundi

I love the way bengalis make fish. My daughter was talking about wanting to eat this and since my friend, Uttara Ghosh had send me lovely kashundi I SOSed her for a recipe. She sent me a simple but oh so delicious one.

Fish in Mustard Sauce/Kashundi, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Fish in Mustard Sauce/Kashundi is just mouth-watering. This amazing recipe is provided by Manini Badlani. Be it kids or adults, no one can resist this delicious dish. How to make Fish in Mustard Sauce/Kashundi is a question which arises in people's mind quite often. So, this simple step by step Fish in Mustard Sauce/Kashundi recipe by Manini Badlani. Fish in Mustard Sauce/Kashundi can even be tried by beginners. A few secret ingredients in Fish in Mustard Sauce/Kashundi just makes it the way it is served in restaurants. Fish in Mustard Sauce/Kashundi can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Fish in Mustard Sauce/Kashundi.

Fish in Mustard Sauce/Kashundi

Ingredients to make Fish in Mustard Sauce/Kashundi

  • 1 kg fish fillets (I used bekti)
  • Salt and haldi to marinade the fish
  • 3 - 4 tbs mustard oil
  • 1/2 tsp kalonji
  • 3 + 2 (optional) slit green chillies
  • 2 medium onions sliced
  • 2 tsp kashundi powder
  • water
  • salt to taste
  • lemon juice (optional)
  • 1 tbs raw mustard oil (optional)

How to make Fish in Mustard Sauce/Kashundi

  1. In 1 cup of warm water soak the kashundi powder
  2. Smear the fish with salt and haldi and leave aside for 15 minutes and then fry it on both sides
  3. If need to add more oil and once it starts to smoke add the kalonji, 3 slit green chiilies and onions
  4. Saute on a fast flame for 3-4 mins and add the fish and carefully mix it well Add more chillies at this point if you like
  5. Add the water kashundi mix, bring to a boil and then simmer it covered until the consistency is reached
  6. Taste for salt and add a dash of lemon juice if you like
  7. Add the raw mustard oil just before serving if you like but do remember it will give a very strong taste and not everyone can take it (I didn't)

My Tip:

If you are like me and don't care for mustard oil, use regular oil and it'll taste as good

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