Fish in Kashundi - a mustard relish from Bengal
Author: Minnie@thelady8home
- 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)
- Clean, wash and marinade the fish in turmeric and 1 tsp of salt for 15 minutes.
- Heat oil and shallow fry the fish on both sides until it takes a golden hue but is still soft
- Drain on kitchen towel and keep aside.
- 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.
- Add kashundi (keep a metal mesh or cover near you as it will splatter like crazy)
- Once it starts bubbling, add crushed garlic and stir
- Lower the flame and add chili powder and give it a nice stir
- Add water and raise the flame to high
- Let it come to a boil
- Split green chilies half way through the middle and add to the gravy.
- Add tomatoes
- Lower the flame to medium, cover half way and cook till the tomatoes are nice and soft
- Add the fish gently
- Let the gravy reduce to about a cup.
- Check for salt and add more if you need.
- Using a spoon, drop the reserved ½ tbsp of mustard oil.
- Take it off the heat, and garnish with coriander (optional)
- Serve hot.
Recipe by The Lady 8 Home at https://www.thelady8home.com/fish-in-kashundi-a-mustard-relish-from-bengal/
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