The Bengali or Indian variant of mustard sauce is Kasundi paste. It’s a pungent mustard sauce ready from fermented mustard seeds, dried mangoes (often), dried Indian plum and various spices. It’s notably common within the state of West Bengal and sometimes used as a dip or a sauce with numerous dishes – because it pairs effectively with a big number of dishes utilizing fish and different seafood. Being fermented it’s a lot sharper than the common mustard sauce. It’s served with snacks like chips, cutlets and different fried spicy treats – like fish pakoras, tawa prawns and so forth. It is usually relished with sandwiches, pizzas, burgers, masala omelettes and salads and so forth.
Origin
Historically in India, the place it originated Kasundi paste was used sparingly, as getting ready it was a cumbersome course of. It was once served like a Chutney – with greens and scorching stir-fried greens. Serving it with non-veg dishes grew to become common solely after industrial eateries in Bengal started serving it with batter-fried fish. Kasundi is now industrially produced and obtainable generally as a dip and its fame has unfold far and huge past Bengal. It’s a common condiment obtainable in New Zealand, Australia and a number of other European nations as effectively. It’s being experimented with in different elements of the world with dishes reminiscent of Scotch Eggs (one other import from India, the place the dish known as Nargisi Kofta); Chilean Sea Bass and Spicy Barramundi.
Fish tikka | Instagram – @the_kitchen_girl
Preparation time: 50 minutes (consists of 30 minutes for marination)
Cooking time: quarter-hour
Servings: 3-4 servings
Substances
- 500 gms of boneless sole fish
- 1 tsp – ginger paste
- 1 tsp – garlic paste
- Salt to style
- Mustard Oil
- 1/4th cup – hung curd
- 2 tbsp – kasundi paste /mustard sauce
- 1 tsp – cumin powder
- 1 tsp – turmeric
- 1 tsp – yellow chilli powder
- 1/eighth tsp – carom seeds / ajwain / owa
- 1 tsp – chaat masala
- 1 tbsp – lemon juice
- 2 tbsp – besan /chickpea flour
- salt as per style
- recent chopped coriander leaves
Methodology
- In a bowl, take the fish, add the salt, ginger garlic paste and a few mustard oil and maintain apart for half-hour. That is the primary marination
- In the meantime, put together the second marination
- Add curd, kasundi paste, cumin powder, turmeric, yellow chilli powder, carom seeds, chaat masala, lemon juice, chopped coriander and besan in a bowl and whisk effectively. The consistency must be thick
- Pour this second marinade over the fish and apply it effectively. (Tip: Use curd provided that it’s important to prepare dinner the fish instantly. If it must be eaten just a little later, use vinegar as a substitute)
- Put a tawa on the gasoline range, add mustard oil. Warmth effectively
- Put the items of fish on the tawa one after the other and shallow fry the fish for 5-6 minutes every on each the edges
- Switch to a plate
- Garnish with chaat masala, sprinkle some coriander leaves and serve scorching
Kasundi fish is greatest served as an appetiser however will be savoured as a aspect dish too.
