Fish in Kashundi - a mustard relish from Bengal
Author: 
 
Ingredients
  • 8-10 pieces of Pabda OR 4-5 fillets of Tilapia
  • 1 tsp turmeric
  • ¼ cup mustard or any other oil plus 1 tbsp
  • 1 tsp of coarsely crushed garlic
  • ½ cup kashundi
  • ½ tsp red chili powder
  • 5-8 Thai green chilies
  • ½ cup chopped tomatoes
  • 2 cups water
  • chopped coriander leaves to garnish (optional)
Instructions
  1. Clean, wash and marinade the fish in turmeric and 1 tsp of salt for 15 minutes.
  2. Heat oil and shallow fry the fish on both sides until it takes a golden hue but is still soft
  3. Drain on kitchen towel and keep aside.
  4. Using a metal strainer, transfer the left over oil in a fresh pan, and add ½ tbsp of fresh oil and heat it back up.
  5. Add kashundi (keep a metal mesh or cover near you as it will splatter like crazy)
  6. Once it starts bubbling, add crushed garlic and stir
  7. Lower the flame and add chili powder and give it a nice stir
  8. Add water and raise the flame to high
  9. Let it come to a boil
  10. Split green chilies half way through the middle and add to the gravy.
  11. Add tomatoes
  12. Lower the flame to medium, cover half way and cook till the tomatoes are nice and soft
  13. Add the fish gently
  14. Let the gravy reduce to about a cup.
  15. Check for salt and add more if you need.
  16. Using a spoon, drop the reserved ½ tbsp of mustard oil.
  17. Take it off the heat, and garnish with coriander (optional)
  18. Serve hot.
Recipe by The Lady 8 Home at https://www.thelady8home.com/fish-in-kashundi-a-mustard-relish-from-bengal/