Kasundi Fish Tikka – Perfect Dish for Monsoon

The Bengali or Indian variant of mustard sauce is Kasundi paste. It is a pungent mustard sauce prepared from fermented mustard seeds, dried mangoes (occasionally), dried Indian plum and varied spices. It is particularly popular in the state of West Bengal and often used as a dip or a sauce with various dishes – since it pairs well with a large variety of dishes using fish and other seafood. Being fermented it is much sharper than the regular mustard sauce. It is served with snacks like chips, cutlets and other fried spicy treats – like fish pakoras, tawa prawns etc. It is also relished with sandwiches, pizzas, burgers, masala omelettes and salads etc. 

Origin 

Traditionally in India, where it originated Kasundi paste was used sparingly, as preparing it was a cumbersome process. It used to be served like a Chutney - with greens and hot stir-fried vegetables. Serving it with non-veg dishes became popular only after commercial eateries in Bengal began serving it with batter-fried fish. Kasundi is now industrially produced and available commonly as a dip and its fame has spread far and wide beyond Bengal. It is a popular condiment available in New Zealand, Australia and several European nations as well. It is being experimented with in other parts of the world with dishes such as Scotch Eggs (another import from India, where the dish is called Nargisi Kofta); Chilean Sea Bass and Spicy Barramundi.

Cooking time: 15 minutes 

Servings: 3-4 servings 

Ingredients

• 500 gms of boneless sole fish
• 1 tsp - ginger paste
• 1 tsp – garlic paste 
• Salt to taste
• 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 
• 1/8th tsp – carom seeds / ajwain / owa 
• 1 tsp - chaat masala
• 1 tbsp – lemon juice 
• 2 tbsp – besan /chickpea flour
• salt as per taste
• fresh chopped coriander leaves

Method 

• In a bowl, take the fish, add the salt, ginger garlic paste and some mustard oil and keep aside for 30 minutes. This is the first marination
• Meanwhile, prepare 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 well. The consistency should be thick
• Pour this second marinade over the fish and apply it well. (Tip: Use curd only if you have to cook the fish immediately. If it has to be eaten a little later, use vinegar instead)
• Put a tawa on the gas stove, add mustard oil. Heat well 
• Put the pieces of fish on the tawa one by one and shallow fry the fish for 5-6 minutes each on both the sides
• Transfer to a plate
• Garnish with chaat masala, sprinkle some coriander leaves and serve hot

Kasundi fish is best served as an appetiser but can be savoured as a side dish too.