Mango kasundi have a very wonderful and additive taste if you love the pungent taste and flavors of mustard oil and mustard seeds. Kasundi mustard is spicier and stronger than the classic French or British-style sauces. To sterilize the jars, dip them in boiling water for 15 minutes and leave to dry completely on a clean towel. This process of fermentation vastly enhances the flavour of the single ingredients, creating a pungent chutney-like paste. Put in the marinated basa fish pieces. You may know that making mustard at home is extremely simple. Stir occasionally and cook down, adding the remaining cup of canola oil as you go. Keep aside for 15 minutes. Add the chopped onions and green chilli. Mustard oil- 1.5-2 cups. The seeds will swell and absorb all the liquids. (Source: Zee Khana Khazana Official Channel) Itâs 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. Try out this basa fish with kasundi recipe Bengali style. For this mustard sauce, we have used turmeric, mango, ginger, and fresh green chillies, but can surely experiment with more flavours. You don't need to cook anything here. To make fish kasundi, cut fish into large chunks. Instead of mangoes, you can use plums or even olives for a more savoury taste. Green chilli- 3. Yum! Serve as needed, or place in a glass jar and store in the refridgerator for 2 weeks before using. It is eaten along with pakoras, pizza, sandwich or any other snacks. If you haven't stored the mustard in sterilised and sealed jars, then we recommend you consume this kasundi within one week. Sprinkle turmeric powder and red chilli powder and mix well. The flavour will be spicer or milder depending on which one you decide to go with. Keep it in an air-tight container or bottle in the fridge. Serve Bengali Kasundi Maach with a bowl of plain rice. If you like your sauces to stand out and enhance the flavours of your dishes, then this recipe is for you. See more ideas about kasundi, recipes, tomato kasundi. Sugar- 2 tbsp (you can add more or less depending on the tartness of the mangoes) Method: In general, three main varieties of mustard are grown worldwide for use which are black, brown and yellow (white) in color. 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. Yum! Add a little water and cook for 1-2 minutes. Mustard seeds / Sarso (in Hindi) / Sorisa (in Odia) are a rich source of essential oils, minerals and vitamins. Fish in Bengali mustard sauce is a delightful combination. And so today, we are going to prepare a pungent and spicy Bengali-style mustard, known as Kasundi mustard. 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. By the way, you don't have to wait seven days before you can enjoy this sauce. Add a little water to slightly dilute the gravy. For this recipe, we opted for a combination of yellow and brown mustard seeds, but you can also use just one of the two. Preparation. There are a few different ways to make Kasundi mustard. Sizzle cumin seeds. This Indian-style kasundi mustard is a quick homemade sauce recipe prepared with green mangoes, turmeric, ginger, and fresh chillies. Heat 3 tbsp of mustard oil in a kadai. 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. The yellow-coloured sauce made from mustard seeds is served as an accompaniment to fish fries, chops, cutlets and rolls. Shil is a freelance writer, professional blogger, foodie, health advocate and travel enthusiast. Kasundi â 3 Tablespoons; Mustard Oil for cooking â 4-5 tablespoons; Mint leaves and kasundi mustard for garnishing. 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. We will make ours using a mix of brown and yellow mustard seeds, apple cider vinegar, and with added turmeric, green chillies, and mangoes. This delectable dish is also knows as Bengal Mustard Sauce and is made with the goodness of tomato, mustard ⦠Add 2tbsp of oil to the same pan and sizzle cumin seeds. Remove the fried fish and keep aside. If you can't find fresh mangoes, then you can still prepare this kasundi paste using dried ones. We use cookies to run and improve this website. Dec 7, 2018 - Explore Macushla Rielly's board "Kasundi Recipes" on Pinterest. Yellow mustard seeds- 4 tbsp. 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. As the relish will be sweeter and denser, you can add more of the liquid ingredients, like vinegar, oil, or water. Add the chopped tomatoes and cook for 5 minutes, then add the kasundi sauce, turmeric, chilli powder and a pinch of salt. It's perfect with grilled meat and fish or with sandwiches and salads. 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) The combination of kasundi (mustard sauce) with any fish makes it more flavourful and unique from other tandoori fish appetizers. Transfer fish kasundi onto a serving plate. Serve Bengali Fish Curry in Kasundi Sauce over a bed of white rice. Put in the chopped tomatoes and cook till they turn mushy. Garnish with freshly chopped coriander leaves. Mix in 2 tbsp of kasundi and stir to incorporate. Mango Mustard Kasundi (Mango Mustard Sauce) is a very tasty, tangy, sour and pungent sauce. Keep the mixture covered with cling film at room temperature. Here's The Recipe For Aam Kasundi: Ingredients: Black mustard seeds- 4 tbsp. You may even have it a few hours after making it. Give it a decent stir and simmer, uncovered, about 1½ to 2 hours, stirring regularly or until lovely and thick. Remove kasundi fish curry from heat. It is rich in omega-3 fatty acids, essential for health. The tangy, pungent mustard sauce is a staple ingredient in Bengali cuisine, especially as a marinade in fish recipes. Wash and pat dry the fish pieces. The mustard kasundi fish recipe is easy to prepare and itâs best relished when served over hot white rice. Add more oil to the same pan. 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. The yellow-coloured sauce made from mustard ⦠Fry for 1-2 minutes. Add the fish and cook on medium heat for 2-4 minutes. Let it simmer in the kasundi gravy for a couple of minutes or till itâs cooked through. NOTE: The default ingredients yield about 360g (12 oz) of mustard, and each serving consists of one 25g (1 oz) tablespoon of sauce. Kasundi is widely available in the supermarkets, but this tangy- zingy mustard sauce can be easily made at home without much efforts. You can enjoy this preservative free Aam Kasundi all through the year. The cooking-down should take about 40 minutes and the kasundi ⦠Gently slide in the fish and fry till it turns a light golden shade on both sides. Kasundi is a sauce made by fermenting mustard seeds. Sattu Paratha – Bihari Roasted Gram Stuffed Paratha | Makuni Paratha, Khichdi Kebabs With Leftover Khichdi | Rice And Dal Khichdi Kebabs, Custard Jelly Cups With Layered Raspberry Jelly And Vanilla Custard, Sojne Phool Kala Channa Bhaja | Drumstick Flowers With Chickpeas, Mourala Maach Bhaja – Bengali Mola Carplet Fry | Crispy Mourola Fish Fry, Kerala Broken Wheat Upma | Cracked Wheat Upma | Gothambu Upma, Chal Kumro Torkari Bengali Recipe | Ash Gourd With Coconut, Mudda Pappu - Andhra Plain Yellow Lentils Dal | Gatti Pappu WIth Tur Dal, Kolmi Shak Bhaja - Bengali Water Spinach Stir Fry | Kalmi Saag Fry, Mulakkada Jeedipappu Kura Andhra Recipe | Drumstick Cashew Masala Curry, Dhonepata Maach - Bengali Coriander Fish Curry | Fish In Cilantro Sauce, Ol Bhaate - Bengali Mashed Elephant Foot Yam | Suran ka Chokha, Kerala Vazhakka Parippu Erissery | Raw Banana Dal Curry | Kaya Parippu, Nilgiri Chicken Korma Curry | Chicken In Nilgiri Green Masala Sauce. In a large pot, heat the oil and add the mustard and cumin seeds until they pop. Cut the lime and squeeze in the juice and add in the cider vinegar. The fruity and spicy tones of this mustard make it an ideal candidate for delicate cheeses, grilled meats, and fish. Its unique taste is the result of 7-plus days of fermentation not only of the mustard ⦠Kasundi is a mustard sauce readily available in stores. Heat mustard oil in a kadai/frying pan. Add chopped tomatoes and cook till soft. Add the vinegar, sugar and salt, mix through to combine, then add the eggplant and chillies. Top off with Mustard oil and leave it on the window ledge for a couple of days. ABOUT Mango Mustard Kasundi RECIPE. I have used Basa in this recipe but you can use bhekti fillets or any other fish of your choice. Use it in salads, sandwiches, or spread it over vegan/meaty burger patties. https://www.viva.co.nz/article/food-drink/kylee-newtons-tomato- But don't stop there! Cook for 1-2 minutes. Salt- as per taste. Continue cooking on a low heat for 10 minutes, then stir in the coconut milk powder Aam Kasundi is a fire free recipe. Remove the fried basa with a slotted spoon onto a plate and keep aside. As for the spices, fennel, coriander, cardamom, and cumin seeds are great options. Lightly shallow fry the fish over medium heat till it turns a light golden colour on both sides. 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. Kasundi is traditionally a signature mustard sauce in the Bengali Cuisine. Kasundi is a traditional Bengali recipe, which can be paired with snacks, appetizers and finger foods. The aroma and taste of homemade Kasundi is phenomenal like any other ⦠Mix in 2 tbsp of kasundi. The gravy should be thick and fish nice and juicy. 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. Kasundi normally was a household name for an immediate solution for a zing to a side dish with wholesome meals. 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. Coat the basa chunks well with the marinade. This is the Absolute Best Indian Tomato Chutney Recipe | TASTE This Indian-style mustard recipe is a tasty homemade sauce prepared with green mango, spicy chillies, and golden turmeric. Take the fish pieces in a bowl; add 2tbsp of kasundi, ½ tsp salt and ½ tsp lemon juice. Kasundi mustard is spicier and stronger than the classic French or British-style sauces. The mildly-flavoured Basa is perfect for this preparation as it easily absorbs the flavours of the ingredients that itâs simmered in. 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. White / yellow mustard seeds are milder than other two varieties. Marinate chicken overnight with aam kasundi, half the garlic paste, turmeric powder, Kashmiri red chilli powder, green chillies and a tablespoon of mustard oil. Kasundi is a mustard sauce readily available in stores. Place the mustard, water, chilies, salt, garlic, ginger and sugar in the blender and blend to a smooth paste. Let it rest for 15 minutes. Based on this recipe's properties, you may find the following Smart-Search queries interesting. ABOUT Kasundi(Mustard Sauce) RECIPE. You can leave the dried mango to soak along with the mustard seeds and then blitz with the other ingredients. In our TIPS below, we explain how to do that in detail. Deep fry in hot oil until crisp, set aside for garnish; ⦠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. 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. 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. Fry for 1-2 minutes. 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 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.. Kasundi ⦠Enjoy the mustard right away or transfer it into sterilized jars and leave to ferment for 3 to 7 days in the fridge. Subscribe to our newsletter to get our free ebook filled with healthy recipes! Raw mango- 500 gm (grated) Garlic- 8 cloves. Basa, a fish thatâs widely cultivated in Vietnam, has low-carb, high-protein content. After about 30 minutes, you can then flip it back up and store the mustard away in the fridge. Method:-Trim the skin of one brinjal with a peeler and cut into fine juliennes. If you are looking for more fish recipes, do try out Seer Fish Fry and Mola Carplet Fry. The delicately-flavoured Basa fish works wonderfully well with the sharp Kasundi sauce. The tangy, pungent mustard sauce is a staple ingredient in Bengali cuisine, especially as a marinade in fish recipes. Garnish with coriander leaves. Keep them in the heated oven until you're ready to fill them. 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 is basically made with raw mango and fermented mustard seeds. Sprinkle turmeric and red chilli powder and mix well. Tangy tomatoes cooked to perfection in rich Indian spices. But if you want to have it at the peak of its awesomeness, then the wait will be worth it. Soak the mustard seeds in water and apple cider vinegar for at least one hour, or even better overnight. Also, fenugreek, garlic powder, cloves, nutmeg, and cardamom pods are excellent choices to spice up and boost the aroma of this Indian relish. Pan-fried Basa slathered in Bengalâs signature mustard sauce and cooked in mustard oil for extra flavour, is too good to be true! Reduce the heat and add the remaining ingredients. Add salt to taste. After pouring the sauce, screw the lid, and quickly flip the jar upside down to remove excess air. The mustard kasundi fish recipe is easy to prepare and itâs best relished when served over hot white rice. It can also be used in cooking. Kasundi Maach or fish in mustard sauce is a classic way to enjoy fish cooked Bengali style. Yellow seeds are the mildest and black seeds the most pungent, while the brown ones are somewhat in between. Particularly in Bengali cuisine, there is a much popular condiment named as Kasundi ⦠Add required salt. A delectable chutney from Bengal, Tomato Kasundi (or Kasaundi) is a great accompaniment. This is ⦠Mustard seeds come in three varieties: yellow, brown, and black. Add finely chopped onion and green chill. If instead, you want to store it for longer, you have to transfer the mango sauce into a sterilised jars and seal them. Kasundi taste very different then the regular mint or tamarind chutney.It can also be made with out the addition of raw mangoes . 7 days in the cider vinegar for at least one hour, or even for... Fish pieces in a large pot, heat the oil and add in cider... A staple ingredient in Bengali cuisine, especially as a marinade in fish recipes to fill them this.! Board `` kasundi recipes '' on Pinterest ebook filled with healthy recipes add 2tbsp of kasundi and stir to.. Absorbs the flavours of the single ingredients, creating a pungent chutney-like paste pouring the sauce, screw the,! Which can be paired with snacks, appetizers and finger foods boiling water 15... In omega-3 fatty acids, essential for health homemade sauce prepared with mango... Wait seven days before you can use plums or even olives for a couple of.... Normally was a household name for an immediate solution for a zing to a side dish wholesome. Is served as an accompaniment to fish fries, chops, cutlets and rolls to... And sizzle cumin seeds oil and leave to dry completely on a clean.... And cook on medium heat till it turns a light golden colour on both sides only of single! Seeds are great options use cookies to run and improve this website paste. Also the other ingredients dilute the gravy should be thick and fish nice and juicy olives for more... Refridgerator for 2 weeks before using on both sides wholesome meals upside down to excess! Boiling water for 15 minutes and leave to dry completely on a clean.! Mango, spicy chillies, and fish or with sandwiches and salads prepared with green mango, chillies... Tbsp of mustard oil for extra flavour, is too good to be true, about 1½ to 2,... Appetizers and finger foods and ½ tsp salt and lemon juice and cooked in mustard oil in a ;... Taste and flavors of mustard oil and add the mustard seeds mango kasundi have a wonderful... Peeler and cut into fine juliennes it easily absorbs the flavours of the ingredients itâs! Can enjoy this preservative free Aam kasundi all through the year other fish of your choice on! Then blitz with the mustard seeds is served as an accompaniment to fish,. `` kasundi recipes '' on Pinterest clean towel are looking for more fish recipes vegan/meaty patties! Pungent chutney-like paste fish into large chunks seeds the most pungent, while the brown are! The jar upside down to remove excess air Indian-style mustard recipe is easy to prepare pungent., sandwiches, or spread it over vegan/meaty burger patties Bengali-style mustard, known as mustard. ( mango mustard kasundi ( or Kasaundi ) is a delightful combination available in.... For a couple of minutes or till itâs cooked through mustard away in the juice add! Its awesomeness, then we recommend you mustard kasundi recipe this kasundi paste using dried ones is a... May know that making mustard at home is extremely simple this preservative free Aam kasundi all through year... For the spices, fennel, coriander, cardamom, and golden turmeric great. But if you have n't stored the mustard right away or transfer it into sterilized jars leave. And pungent sauce your dishes, then you can enjoy this sauce seeds but also other. Sauce over a bed of white rice, mix through to combine, then the regular or! Turn mushy on which one you decide to go with taste if you are for! Works wonderfully well with the mustard seeds are great options recipe but you can bhekti. Over a bed of white rice in Vietnam, has low-carb, high-protein.., then we recommend you consume this kasundi paste using dried ones creating a pungent and spicy tones of mustard! Sandwiches and salads that itâs simmered in go with way, you do n't have to seven. Fish with kasundi recipe Bengali style stir to incorporate in Bengalâs signature mustard sauce and cooked mustard. Take the fish with two tablespoons of kasundi and stir to incorporate chops, cutlets and rolls Basa... The jars, then we recommend you consume this kasundi paste using ones! This website a bowl ; add 2tbsp of kasundi, salt and ½ tsp salt and juice. Enhance the flavours of the mustard seeds are great options the ingredients that itâs simmered in salt, through... Plain rice pakoras, pizza, sandwich or any other fish of dishes! And sealed jars, dip them in boiling water for 15 minutes and leave dry... Basa is perfect for this preparation as it easily absorbs the flavours of the ingredients itâs! A marinade in fish recipes â 4-5 tablespoons ; mustard oil mustard kasundi recipe a.! Carplet fry Aam kasundi all through the year classic French or British-style sauces a sauce made by fermenting mustard...., creating a pungent and spicy Bengali-style mustard, known as kasundi mustard is spicier and stronger than the French! N'T stored the mustard right away or transfer it into sterilized jars and leave it on the ledge! 8 cloves as for the spices, fennel, coriander, cardamom, and or. Kasundi taste very different then the regular mint or tamarind chutney.It can also be with. It over vegan/meaty burger patties it into sterilized jars and leave to ferment for 3 to days... The single ingredients, creating a pungent chutney-like paste 3 tbsp of kasundi, cut fish large. Recipe 's properties, you can then flip it back up and store mustard! Fish Curry in kasundi sauce accompaniment to fish fries, chops, cutlets and rolls only! It at the peak of its awesomeness, then add the vinegar, sugar and salt mix. On Pinterest this Indian-style mustard recipe is easy to prepare a pungent chutney-like paste enjoy the in... This kasundi within one week prepare this kasundi within one week grilled meats, fish... Ca n't find fresh mangoes, you can enjoy this sauce from,... Then we recommend you consume this kasundi paste using dried ones, high-protein content ( mango mustard kasundi fish is! Do that in detail you can enjoy this preservative free Aam kasundi through! ½ tsp lemon juice, health advocate and travel enthusiast, grilled meats, quickly! Seeds will swell and absorb all the liquids sandwiches, or place in a large,... Was a household name for an immediate solution for a more savoury taste into. Making it, while the brown ones are somewhat in between fish recipes 2tbsp of oil to the pan... Preparation as it easily absorbs the mustard kasundi recipe of the mustard kasundi fish recipe is a mustard sauce is a Bengali. BengalâS signature mustard sauce recipe in Bengal cuisine perfect with grilled meat and fish most! Golden shade on both sides and travel enthusiast cheeses, grilled meats, and cumin seeds they! Following Smart-Search queries interesting https: //www.viva.co.nz/article/food-drink/kylee-newtons-tomato- kasundi mustard for garnishing, health advocate and travel enthusiast use bhekti or...: -Trim the skin of one brinjal with a peeler and cut into fine juliennes turn! Skin of one brinjal with a bowl ; add 2tbsp of oil to the pan! It back up and store in the refridgerator for 2 weeks before using basically made with out addition... Then you can use bhekti fillets or any other snacks about kasundi, cut mustard kasundi recipe large... Of the single ingredients, creating a pungent chutney-like paste â 3 tablespoons ; mint leaves and kasundi mustard spicier! Our free ebook filled with healthy recipes kasundi mustard is spicier and stronger than classic. In Vietnam, has low-carb, high-protein content come in three varieties: yellow, brown, and nice... We use cookies to run and improve this website can mustard kasundi recipe the dried mango soak! Transfer it into sterilized jars and leave to dry completely on a towel... Go with and Mola Carplet fry keep the mixture covered with cling at... Vietnam, has low-carb, high-protein content eggplant and chillies addition of raw mangoes seeds but also the ingredients... Soak along with pakoras, pizza, sandwich or any other snacks in omega-3 fatty acids essential. Refridgerator for 2 weeks before using sterilized jars and leave it on the window ledge for a more taste! Fermentation not only of the ingredients that itâs simmered in the result of days! Give it a few hours after making it normally was a household name for an immediate solution for a of... With two tablespoons of kasundi, salt and ½ tsp salt and ½ tsp lemon juice 2 before! Have it at the peak of its awesomeness, then this recipe 's properties, you use. Even better overnight can then flip it back up and store the mustard seeds of canola oil you. Is easy to prepare and itâs best relished when served over hot white rice kasundi mango... Pungent and spicy tones of this mustard make it an ideal candidate for delicate cheeses, meats... Mustard for garnishing shade on both sides Seer fish fry and Mola Carplet fry to fish fries chops.: yellow, brown, and black fillets or any other snacks it over vegan/meaty burger patties,... The year bed of white rice flavour, is too good to be true:. Bengali-Style mustard, known as kasundi mustard is spicier and stronger than the classic French British-style... Same pan and sizzle cumin seeds until they pop to the same and! And golden turmeric better overnight eggplant and chillies the dried mango to soak along with pakoras,,... ThatâS widely cultivated in Vietnam, has low-carb, high-protein content in detail ⦠in a bowl add! A staple ingredient in Bengali cuisine, especially as a marinade in fish recipes refridgerator 2!