I love Indian Food. Specially the Bengali Cuisine. I think Mustard Kasundi Fish is one of the classic way to enjoy fish in Bengali. There are many ways to prepare this dish but I prefer my version better. It is very EASY, FAST and of coz VERY TASTY.
What is Mustard Kasundi sauce?
This is made with black mustard seeds, mustard oil, black pepper, dry ginger, fennel seed, cinnamon, turmeric, tejpata, vinegar and salt. Very sharp taste with a hint of sweetness and sourness. In this recipes I am using ready made William's Mustard Kasundi. If you stay in India you can buy this from any Kirana Shop. If you don't have this sauce, you can substitute it with Mustard sauce such as Djon.
500 gram Rohu or any type of fresh water fish
150 gram of William's Mustard Kasundi Sauce
Vegetable Cooking Oil
1 tbsp Tumeric Powder
1 tbsp Jeera Powder
1 tbsp Coriander Powder
1 tbsp Chilli Powder
2 tbsp White Vinegar
Salt to taste
Wash the Rohu steaks and pat them dry
Mix Marination Ingredients to the Fish steaks and keep aside for 5 minutes
Heat some oil in a cooking pan
Fry Rohu steaks on low flame for 5 minutes or until cooked
Once the fish is cooked, generously coat the steaks with William's Mustard Kasundi Sauce and simmer for another 4 - 5 minutes
Serve this with piping hot steamed rice