Recipe: Delicious Bengali fish fry with mustard sauce

Effie Gonzales

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Recipe: Delicious Bengali fish fry with mustard sauce Delicious, fresh and tasty.

Bengali fish fry with mustard sauce. While the mustard seeds are soaking, rub the fish fillets with half a teaspoon turmeric and salt. Keep it in a cool place for half an hour. Kasundi Ilish is a Bengali fish curry prepared with instant mustard sauce Kasundi which means you do not need to make the mustard paste to make the Ilish macher jhal if you are following this recipe!

Sprinkle on the coriander leaves and serve with rice, if you like.

Increase the amount of horseradish or wasabi.

A Kasundi or Mustard Fish Fry is really a neat idea.

You can cook Bengali fish fry with mustard sauce using 12 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Bengali fish fry with mustard sauce

Prepare 500 gm of rohu fish.
Prepare 2 tbsp of mustard seeds.
You need 1/2 of onion.
You need 5-6 of garlic.
Prepare 1 tbsp of turmeric powder.
You need 1 tbsp of red chilli powder.
You need 1 tbsp of coriander powder.
It’s 1 tsp of black pepper powder.
It’s 1 tsp of cumin powder.
Prepare as needed of Water.
You need to taste of Salt.
It’s as needed of Mustard oil to fry.

Easy to make, and satisfies all your Bengali Fish Fry cravings.

Kasundi to a Bengali is much like Kimchi, a fermented zesty and essential condiment.

The fish fry is zesty, spicy and great as a meal or appetizer.

Bengali Sorshe baata diye macher jhaal or fish in Bengali mustard gravy / sauce is perhaps one of the most iconic dish in Bengali cuisine.

Bengali fish fry with mustard sauce instructions

Wash the fish properly drain the water from it make the smooth paste of mustard seeds, onions and garlic.
Add all masala like turmeric powder, red chilli powder, cumin powder, black pepper powder and coriander powder now mix it well.
Take a fish in a plate coat with salt add the masala paste and coat with the hand nicely.
Marinate for 15 minutes heat the oil in a kadhai fry in hot oil on medium flame.
Cook each side until golden brown take out in a plate and now fish fry is ready to serve hot with onions slices, lemon and green chilli slices.

Though this dish would be a common everyday affair in most of the Bengali homes, but what makes it so unique and distinctive is the use of fresh mustard paste.

A very delicious bengali snack made with "Bhetki mach (sheephead fish)" and served with mustard sauce.

Usually served as a starter for a bengali full coarse meal or as pass-time snack in the evening.

It is always served with a Bengali mustard sauce 'Kasundi' and cucumber onion salad.