Yellow seeds are the mildest and black seeds the most pungent, while the brown ones are somewhat in between. You may know that making mustard at home is extremely simple. Try out this basa fish with kasundi recipe Bengali style. It is eaten along with pakoras, pizza, sandwich or any other snacks. Heat 3 tbsp of mustard oil in a kadai. Kasundi is made of mustard, raw mango,green chillies,turmeric.It is a condiment eaten with rice normally in bengali.It can be eaten with pakoras,samosa,pizza,burger,grilled vegitables,hotdogs etc. Mustard oil- 1.5-2 cups. Stir occasionally and cook down, adding the remaining cup of canola oil as you go. What is surprising is just how much of a different outcome you can get by adding a few extra ingredients to the base of mustard seeds, water, and vinegar. ABOUT Mango Mustard Kasundi RECIPE. Kasundi – 3 Tablespoons; Mustard Oil for cooking – 4-5 tablespoons; Mint leaves and kasundi mustard for garnishing. Kasundi taste very different then the regular mint or tamarind chutney.It can also be made with out the addition of raw mangoes . The fruity and spicy tones of this mustard make it an ideal candidate for delicate cheeses, grilled meats, and fish. Bengalis savour their macher jhol (fish curry rice) and this simple fish curry recipe with tangy mustard relish and a generous drizzle of mustard oil is just drool-worthy. Kasundi is a mustard sauce readily available in stores. Dried fruit has lower water content, and it's higher in sugars, so we recommend you add about half of the amount you would use for fresh mangoes. Let it simmer in the kasundi gravy for a couple of minutes or till it’s cooked through. In a food processor, blitz the soaked seeds with peeled mango, turmeric, fresh green chillies, grated ginger root, oil, and salt into a smooth paste. Remove kasundi fish curry from heat. In a large pot, heat the oil and add the mustard and cumin seeds until they pop. Green chilli- 3. The cooking-down should take about 40 minutes and the kasundi … Mango kasundi have a very wonderful and additive taste if you love the pungent taste and flavors of mustard oil and mustard seeds. The seeds will swell and absorb all the liquids. Soak the mustard seeds in water and apple cider vinegar for at least one hour, or even better overnight. Remove the fried fish and keep aside. The delicately-flavoured Basa fish works wonderfully well with the sharp Kasundi sauce. Use it in salads, sandwiches, or spread it over vegan/meaty burger patties. Sizzle cumin seeds. Particularly in Bengali cuisine, there is a much popular condiment named as Kasundi … Serve Bengali Kasundi Maach with a bowl of plain rice. If instead, you want to store it for longer, you have to transfer the mango sauce into a sterilised jars and seal them. You don't need to cook anything here. As for the spices, fennel, coriander, cardamom, and cumin seeds are great options. The first two are used to prepare sauces like mustard, while the black seeds are rather uncommon and mainly used as a spice in Indian cuisine. Add the vinegar, sugar and salt, mix through to combine, then add the eggplant and chillies. Coat the basa chunks well with the marinade. Kasundi mustard is spicier and stronger than the classic French or British-style sauces. Instead of mangoes, you can use plums or even olives for a more savoury taste. Keep them in the heated oven until you're ready to fill them. But don't stop there! This process of fermentation vastly enhances the flavour of the single ingredients, creating a pungent chutney-like paste. You can enjoy this preservative free Aam Kasundi all through the year. For this recipe, we opted for a combination of yellow and brown mustard seeds, but you can also use just one of the two. Kasundi is a sauce made by fermenting mustard seeds. The tangy, pungent mustard sauce is a staple ingredient in Bengali cuisine, especially as a marinade in fish recipes. Its unique taste is the result of 7-plus days of fermentation not only of the mustard seeds but also the other ingredients. It is rich in omega-3 fatty acids, essential for health. Mix in 2 tbsp of kasundi. This Kasundi recipe incorporates a plethora of warming, immune-boosting spices like our very special Turmeric from the Allepy region in India; containing high levels of curcumin that is excellent for immune boosting and has powerful anti-inflammatory effects. If you want to try out different spices and fruits, we give you some suggestions in the FAQ section at the bottom of the page. As the relish will be sweeter and denser, you can add more of the liquid ingredients, like vinegar, oil, or water. Kasundi is widely available in the supermarkets, but this tangy- zingy mustard sauce can be easily made at home without much efforts. For this mustard sauce, we have used turmeric, mango, ginger, and fresh green chillies, but can surely experiment with more flavours. 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. It can also be used in cooking. Cook for 1-2 minutes. Enjoy the mustard right away or transfer it into sterilized jars and leave to ferment for 3 to 7 days in the fridge. Add the fish and cook on medium heat for 2-4 minutes. 2 tablespoons black mustard seeds; 1 cup malt vinegar 35 ounces red tomatoes (firm and ripe, washed) 1/2 cup fresh ginger (chopped) 15 garlic cloves 1 cup mustard oil 1 tablespoon turmeric powder 5 tablespoons cumin powder 1 tablespoon red chili powder 10 fresh green chilies (slit lengthwise and seeds removed) 1/2 cup sugar Salt (to taste) You may even have it a few hours after making it. This is … Mustard seeds come in three varieties: yellow, brown, and black. Yum! To sterilize the jars, dip them in boiling water for 15 minutes and leave to dry completely on a clean towel. A delectable chutney from Bengal, Tomato Kasundi (or Kasaundi) is a great accompaniment. Fish in Bengali mustard sauce is a delightful combination. After pouring the sauce, screw the lid, and quickly flip the jar upside down to remove excess air. If you are looking for more fish recipes, do try out Seer Fish Fry and Mola Carplet Fry. If you like your sauces to stand out and enhance the flavours of your dishes, then this recipe is for you. In our TIPS below, we explain how to do that in detail. Add the chopped tomatoes and cook for 5 minutes, then add the kasundi sauce, turmeric, chilli powder and a pinch of salt. Raw mango- 500 gm (grated) Garlic- 8 cloves. Sugar- 2 tbsp (you can add more or less depending on the tartness of the mangoes) Method: There are a number of age-old Kasundi recipes, however, with the span of time there is a lot of variation, fusion, twist and turn given in Kasundi. But if you want to have it at the peak of its awesomeness, then the wait will be worth it. Kasundi … Lightly shallow fry the fish over medium heat till it turns a light golden colour on both sides. Sprinkle turmeric and red chilli powder and mix well. If you haven't stored the mustard in sterilised and sealed jars, then we recommend you consume this kasundi within one week. It is basically made with raw mango and fermented mustard seeds. The combination of kasundi (mustard sauce) with any fish makes it more flavourful and unique from other tandoori fish appetizers. ABOUT Kasundi(Mustard Sauce) RECIPE. The mildly-flavoured Basa is perfect for this preparation as it easily absorbs the flavours of the ingredients that it’s simmered in. The flavour will be spicer or milder depending on which one you decide to go with. Serve as needed, or place in a glass jar and store in the refridgerator for 2 weeks before using. Garnish with freshly chopped coriander leaves. Kasundi normally was a household name for an immediate solution for a zing to a side dish with wholesome meals.