Aam kasundi Ilish or Hilsa In Mango flavoured Mustard paste

    This is a late post and meant for the monsoon season which came late this year in Bengal. Now it's officially Autumn in the row and Bengali's Autumnal biggest festival, Durga Puja is just 2 weeks away. For some family issues, couldn't post this earlier. But I believe in better late than never.

    Ilish or Hilsa fish is synonymous to Monsoon here in Bengal as we only get good quality Ilish during this season. Other than that, Khichdi or pakoda are also on the list. But Hilsa is must for all bengalis. And as a Bengali food blogger, It's my urdent duty to post a new Ilish/Hilsa recipe on the blog. I click Hilsa fishes in new set-up and also cook a new recipe every season and off course share with you all.
     This year, it is turn for  Aam Kasundi Ilish. Before I proceed to recipe, let me tell know more about Kasundi. Because not many people know about this if you're not Bengali or unknown to Bengali cuisine.

What is Kasundi?
Kasundi is basically a ready mustard sauce made with black mustard seeds, bit of garlic, mustard oil, green chilli and salt. It's quite pungent and sharp. But do not compare it with D'jon Mustard sauce, the taste is not at all similar and it is lot milder than kasundi. Kasundi is considered as pickle/achar/condiment and is served as a side with cutlets(batter fried dishes) and fries in Bengal. When raw mangoes are also added in this sauce, it becomes Aam kasundi or mango kasundi to give kasundi a tangy taste along with the pungentness of mustard.

       In almost all bengali households, kasundi is available as a substitute of mustard paste as Bengalis use a lot of mustard paste for making fish dishes, even veg dishes. When you have no time to make a fresh mustard paste, kasundi can be used instead. If you do not get hold of kasundi, you can use fresh mustard paste and green mango separately and make this dish. I prepared this dish using raw mangoes along with mustard paste. Today, I'll share both the versions[Check 'Prepare the spice paste" part in recipe section]. Some people prepare this dish by steaming, also. Let's move on to the recipe.................


You Need :
Hilsa/Ilish : 4-6 pieces
Black Mustard seed : 1 tblsp.
Yellow Mustard seed : 1 tblsp.
Mustard oil : 1 tblsp. + 1 tsp.
Green chillies : 3-4 nos.
Green mango : 1/2 mango, grated finely or make a smooth paste
Aam Kasundi/mango mustard sauce : 2 tblsp.(if using)
Turmeric Powder : 1 tsp.
Black cumin/nigella seed : 1 tsp.

Salt to taste
Sugar : 1 tsp.
Mustard Oil(must) : 1/2 tblsp.+2 tblsp.(for frying the fish and cooking)

How To:

1. Wash the hilsa /ilish fish pieces and pat them dry. Marinate them with a pinch of turmeric and 11/2-2 tsp. of salt and rub them well. Keep them aside for at least 1/2 an hour.
2. Prepare the mustard paste : soak the yellow and black mustard seeds in water for half an hour. Drain the water and grind the mustard seeds in mixer with green chillies to a smooth and creamy paste addign a wee bit of water. Add pinch of salt to it and mix well.
3. Prepare the spice paste : Here are the two way of making this dish. (1) If you are using Aam kasundi, then make a paste with 1 tblsp. of the mustard paste, aam kasundi/mango mustard sauce, turmeric powder and 1 tsp. of sugar, mix it well and keep aside. (2) If you do not get aam kasundi in markets, do not panic, make a paste with 2-3 tblsp. of mustard paste, grated green mango or a smooth paste of green mango, turmeric powder and 2 tsp. of sugar. Add a little water and mix everything well and keep aside.
4. Frying the fish : for this recipe, usually fish are not fried and used raw. But one can fry very little if you have problem eating raw fish. Like, I always fry fish, but very lightly from both sides. take the marinated fish and fry them from both sides to light golden brown.
5. Cooking : Remove the fried fish and in the same oil, add nigella or black cumin seed, when the seeds start to crackle, add the spice paste into oil, whatever paste you are using from the above two pastes.
6. Add the fried fish pieces into the gravy and mix well. Add 1/2 cup of hot water and let it cook in simmer for about 10-15 minutes. Check the seasoning. Pour 1/2 tblsp. of mustard oil over the gravy and cook for some more time. When the gravy thickens, remove from heat.
7. Serve the aam kasundi Ilish/hilsa hot from the pan with steamed rice.

Prepare this dish in your kitchen, enjoy and share your feedback with me.....................