Sizzle cumin seeds. But if you want to have it at the peak of its awesomeness, then the wait will be worth it. Add the fish and cook on medium heat for 2-4 minutes. The aroma and taste of homemade Kasundi is phenomenal like any other … By the way, you don't have to wait seven days before you can enjoy this sauce. As for the spices, fennel, coriander, cardamom, and cumin seeds are great options. As the relish will be sweeter and denser, you can add more of the liquid ingredients, like vinegar, oil, or water. To make Bengali Aam Kasundi all you have to do is to blend everything in a blender and then for 2-3 days keep it under sunlight, after that in fridge. If you can't find fresh mangoes, then you can still prepare this kasundi paste using dried ones. Add chopped tomatoes and cook till soft. When properly stored, this homemade mustard can last for from six to eight weeks, but if you notice any off odour or mold then discard it to be one the safe side. NOTE: The default ingredients yield about 360g (12 oz) of mustard, and each serving consists of one 25g (1 oz) tablespoon of sauce. If you haven't stored the mustard in sterilised and sealed jars, then we recommend you consume this kasundi within one week. Based on this recipe's properties, you may find the following Smart-Search queries interesting. If you like your sauces to stand out and enhance the flavours of your dishes, then this recipe is for you. Instead of mangoes, you can use plums or even olives for a more savoury taste. Cook for 1-2 minutes. Wash and pat dry the fish pieces. The fruity and spicy tones of this mustard make it an ideal candidate for delicate cheeses, grilled meats, and fish. Fish in Bengali mustard sauce is a delightful combination. Keep aside for 15 minutes. Soak the mustard seeds in water and apple cider vinegar for at least one hour, or even better overnight. Place the mustard, water, chilies, salt, garlic, ginger and sugar in the blender and blend to a smooth paste. This process of fermentation vastly enhances the flavour of the single ingredients, creating a pungent chutney-like paste. Kasundi is a sauce made by fermenting mustard seeds. A delectable chutney from Bengal, Tomato Kasundi (or Kasaundi) is a great accompaniment. Its unique taste is the result of 7-plus days of fermentation not only of the mustard seeds but also the other ingredients. Reduce the heat and add the remaining ingredients. 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. Add a little water to slightly dilute the gravy. You don't need to cook anything here. Salt- as per taste. For this mustard sauce, we have used turmeric, mango, ginger, and fresh green chillies, but can surely experiment with more flavours. The mustard kasundi fish recipe is easy to prepare and it’s best relished when served over hot white rice. Mix in 2 tbsp of kasundi and stir to incorporate. Sprinkle turmeric powder and red chilli powder and mix well. The mildly-flavoured Basa is perfect for this preparation as it easily absorbs the flavours of the ingredients that it’s simmered in. It's perfect with grilled meat and fish or with sandwiches and salads. Kasundi is traditionally a signature mustard sauce in the Bengali Cuisine. Transfer fish kasundi onto a serving plate. Kasundi – 3 Tablespoons; Mustard Oil for cooking – 4-5 tablespoons; Mint leaves and kasundi mustard for garnishing. This Indian-style kasundi mustard is a quick homemade sauce recipe prepared with green mangoes, turmeric, ginger, and fresh chillies. White / yellow mustard seeds are milder than other two varieties. There are a few different ways to make Kasundi mustard. Heat 3 tbsp of mustard oil in a kadai. Continue cooking on a low heat for 10 minutes, then stir in the coconut milk powder Fry for 1-2 minutes. Keep them in the heated oven until you're ready to fill them. Subscribe to our newsletter to get our free ebook filled with healthy recipes! Kasundi is widely available in the supermarkets, but this tangy- zingy mustard sauce can be easily made at home without much efforts. Aam Kasundi is a fire free recipe. To make fish kasundi, cut fish into large chunks. Kasundi Maach or fish in mustard sauce is a classic way to enjoy fish cooked Bengali style. Serve as needed, or place in a glass jar and store in the refridgerator for 2 weeks before using. Add required salt. Add 2tbsp of oil to the same pan and sizzle cumin seeds. In a large pot, heat the oil and add the mustard and cumin seeds until they pop. 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. Top off with Mustard oil and leave it on the window ledge for a couple of days. And so today, we are going to prepare a pungent and spicy Bengali-style mustard, known as Kasundi mustard. Kasundi is a traditional Bengali recipe, which can be paired with snacks, appetizers and finger foods. The delicately-flavoured Basa fish works wonderfully well with the sharp Kasundi sauce. Kasundi normally was a household name for an immediate solution for a zing to a side dish with wholesome meals. The yellow-coloured sauce made from mustard seeds is served as an accompaniment to fish fries, chops, cutlets and rolls. If you are looking for more fish recipes, do try out Seer Fish Fry and Mola Carplet Fry. drizzle 4 tbsp mustard oil (more is better but I went low) a pinch of turmeric salt to taste sugar (about 1 tbsp but more depending on the tartness of the mango) Give a final whizz and your Aam Kasundi is ready Pour out in a glass jar with lid. Give it a decent stir and simmer, uncovered, about 1½ to 2 hours, stirring regularly or until lovely and thick. It is basically made with raw mango and fermented mustard seeds. Heat mustard oil in a kadai/frying pan. Yum! To sterilize the jars, dip them in boiling water for 15 minutes and leave to dry completely on a clean towel. 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) Marinate the fish with two tablespoons of kasundi, salt and lemon juice. The yellow-coloured sauce made from mustard … You can enjoy this preservative free Aam Kasundi all through the year. (Source: Zee Khana Khazana Official Channel) It’s the age of patents, Intellectual Property Rights and Geographical Indication Status, and the recent uproarious debate between Orissa and Bengal over the rosogolla made me sit up and think of a sterling product from the latter state, and a danger that stalks it. Shil is a freelance writer, professional blogger, foodie, health advocate and travel enthusiast. Its unique taste is the result of 7-plus days of fermentation not only of the mustard … Sprinkle turmeric and red chilli powder and mix well. Cut the lime and squeeze in the juice and add in the cider vinegar. Kasundi taste very different then the regular mint or tamarind chutney.It can also be made with out the addition of raw mangoes . This Indian-style mustard recipe is a tasty homemade sauce prepared with green mango, spicy chillies, and golden turmeric. Kasundi is a mustard sauce readily available in stores. The seeds will swell and absorb all the liquids. We will make ours using a mix of brown and yellow mustard seeds, apple cider vinegar, and with added turmeric, green chillies, and mangoes. But don't stop there! Preparation. Remove the fried fish and keep aside. Kasundi is a popular traditional mustard sauce recipe in Bengal cuisine. Yellow mustard seeds- 4 tbsp. It is rich in omega-3 fatty acids, essential for health. 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. Mustard seeds / Sarso (in Hindi) / Sorisa (in Odia) are a rich source of essential oils, minerals and vitamins. 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. You can leave the dried mango to soak along with the mustard seeds and then blitz with the other ingredients. After pouring the sauce, screw the lid, and quickly flip the jar upside down to remove excess air. After about 30 minutes, you can then flip it back up and store the mustard away in the fridge. You may even have it a few hours after making it. Dec 7, 2018 - Explore Macushla Rielly's board "Kasundi Recipes" on Pinterest. In our TIPS below, we explain how to do that in detail. 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. Kasundi is a traditional Bengali recipe which is a variety of mustard sauce.It is generally a pungent paste of mustard seeds and mango which is also known as aam kasundi.It is a sour, sweet and hot sauce which can be served as a dip or as a side dish with rice or roti. ABOUT Mango Mustard Kasundi RECIPE. Let it rest for 15 minutes. You may know that making mustard at home is extremely simple. The tangy, pungent mustard sauce is a staple ingredient in Bengali cuisine, especially as a marinade in fish recipes. Method:-Trim the skin of one brinjal with a peeler and cut into fine juliennes. Here's The Recipe For Aam Kasundi: Ingredients: Black mustard seeds- 4 tbsp. Put in the marinated basa fish pieces. If instead, you want to store it for longer, you have to transfer the mango sauce into a sterilised jars and seal them. Green chilli- 3. 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. See more ideas about kasundi, recipes, tomato kasundi. The gravy should be thick and fish nice and juicy. Garnish with coriander leaves. I have used Basa in this recipe but you can use bhekti fillets or any other fish of your choice. Enjoy the mustard right away or transfer it into sterilized jars and leave to ferment for 3 to 7 days in the fridge. Raw mango- 500 gm (grated) Garlic- 8 cloves. Lightly shallow fry the fish over medium heat till it turns a light golden colour on both sides. The tangy, pungent mustard sauce is a staple ingredient in Bengali cuisine, especially as a marinade in fish recipes. 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. Particularly in Bengali cuisine, there is a much popular condiment named as Kasundi … Mix in 2 tbsp of kasundi. Add finely chopped onion and green chill. This is a no cook recipe and it hardly takes 10 minutes to blend all the ingredients , though this is not the traditional way of making Kasundi , it can satisfy those cravings. This is the Absolute Best Indian Tomato Chutney Recipe | TASTE It can also be used in cooking. Yellow seeds are the mildest and black seeds the most pungent, while the brown ones are somewhat in between. Serve Bengali Kasundi Maach with a bowl of plain rice. Use it in salads, sandwiches, or spread it over vegan/meaty burger patties. Basa, a fish that’s widely cultivated in Vietnam, has low-carb, high-protein content. Put in the chopped tomatoes and cook till they turn mushy. Coat the basa chunks well with the marinade. Mango kasundi have a very wonderful and additive taste if you love the pungent taste and flavors of mustard oil and mustard seeds. Tangy tomatoes cooked to perfection in rich Indian spices. Keep the mixture covered with cling film at room temperature. Add salt to taste. Fry for 1-2 minutes. Mustard oil- 1.5-2 cups. Also, fenugreek, garlic powder, cloves, nutmeg, and cardamom pods are excellent choices to spice up and boost the aroma of this Indian relish. Take the fish pieces in a bowl; add 2tbsp of kasundi, ½ tsp salt and ½ tsp lemon juice. Add the chopped onions and green chilli. Add the chopped tomatoes and cook for 5 minutes, then add the kasundi sauce, turmeric, chilli powder and a pinch of salt. The mustard kasundi fish recipe is easy to prepare and it’s best relished when served over hot white rice. Remove the fried basa with a slotted spoon onto a plate and keep aside. This is … 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. Kasundi fish tikka is one of the most demanding fish appetizers among north Indian people especially Punjabi because the people of Punjab are always very fond of eating fish tikka and chicken tikka.. Add a little water and cook for 1-2 minutes. Yum! Serve Bengali Fish Curry in Kasundi Sauce over a bed of white rice. For this recipe, we opted for a combination of yellow and brown mustard seeds, but you can also use just one of the two. Keep it in an air-tight container or bottle in the fridge. Gently slide in the fish and fry till it turns a light golden shade on both sides. Let it simmer in the kasundi gravy for a couple of minutes or till it’s cooked through. Kasundi mustard is spicier and stronger than the classic French or British-style sauces. Deep fry in hot oil until crisp, set aside for garnish; … ABOUT Kasundi(Mustard Sauce) RECIPE. Pan-fried Basa slathered in Bengal’s signature mustard sauce and cooked in mustard oil for extra flavour, is too good to be true! It is eaten along with pakoras, pizza, sandwich or any other snacks. Add more oil to the same pan. 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. We use cookies to run and improve this website. Mango Mustard Kasundi (Mango Mustard Sauce) is a very tasty, tangy, sour and pungent sauce. Sugar- 2 tbsp (you can add more or less depending on the tartness of the mangoes) Method: The combination of kasundi (mustard sauce) with any fish makes it more flavourful and unique from other tandoori fish appetizers. The cooking-down should take about 40 minutes and the kasundi … Kasundi is a mustard sauce readily available in stores. Add the vinegar, sugar and salt, mix through to combine, then add the eggplant and chillies. Kasundi mustard is spicier and stronger than the classic French or British-style sauces. The flavour will be spicer or milder depending on which one you decide to go with. Marinate chicken overnight with aam kasundi, half the garlic paste, turmeric powder, Kashmiri red chilli powder, green chillies and a tablespoon of mustard oil. 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. This delectable dish is also knows as Bengal Mustard Sauce and is made with the goodness of tomato, mustard … Try out this basa fish with kasundi recipe Bengali style. Mustard seeds come in three varieties: yellow, brown, and black. In general, three main varieties of mustard are grown worldwide for use which are black, brown and yellow (white) in color. Stir occasionally and cook down, adding the remaining cup of canola oil as you go. 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