Bengal Kasundi Fish Curry
INGREDIENTS
8 cleaned medium fish pieces of Hilsa / Rohu Fish
1/2 teaspoon turmeric powder
4 green chillies – paste
2 tablespoons mustard oil
1 teaspoon cumin seeds
3 Tomatoes - chopped
½ tablespoon Coriander leaves - chopped for garnishing
4 tablespoons of Impresso's Kasundi mustard sauce
1 teaspoon of red chili powder
1 teaspoon of coriander powder
½ teaspoon of onion seeds (kalaunji)
1-1/2 cup water
STEPS
1
Marinate the prawn with ½ a teaspoon of salt, ½ a teaspoon of turmeric powder & Kasundi Mustard sauce, keep aside for 10 minutes
2
Heat cooking oil in a frypan and fry the fish for a few minutes on both sides – do not over fry
3
Blend tomatoes, garlic, green chilies and a teaspoon of salt
4
Heat mustard oil in a pan until smoking hot, add onion seeds and let that crackle
5
Add tomatoes & green chili paste, cook that for a few minutes until the excess water is evaporated and oil is released
6
Reduce heat to slow and add water, mix well and bring to a boil
7
Add fried fish and cook for 3 to 5 minutes
7
Garnish with chopped coriander leaves
7
Serve hot with rice of your choice / steamed rice!
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