Debjanir Rannaghar has always been about easy recipes or at times complicated recipes with easy processes. All these years, I have tried to record the tried and tested recipes in the easiest way possible so that people can try the recipes without any complication. The recipe I am going to share today is something mother taught me in my initial days of cooking. Here, I am talking about Kasundi Ilish.
I use Kasundi sauce a lot at my kitchen. I not only use it to serve it as a condiment or sauce but I use it to make several dishes! Kasundi Ilish is one such dish I cook using Kasundi. I use both homemade and storebought Kasundi (based on availability) to make this dish. I at times use Aam Kasundi instead of Kasundi to make Kasundi Ilish. However, here in this post, I am sharing the recipe using normal Kasundi. One of the good thing (amongst others) with Ilish is you can cook this particular variety of fish with limited spices.
Kasundi Ilish is a Bengali fish curry prepared with instant mustard sauce Kasundi which means you do not need to make the mustard paste to make the Ilish macher jhal if you are following this recipe!
Ilish itself is tremendously flavorful and you do not need many spices to enhance the flavors. I have learned to make this particular dish from my mother. This dish does not call for typical mustard paste instead you can use store-bought Kasundi to make it. Maa taught me this when I used to stay alone in Bihar and cooking was the last thing on my mind. I could not even think of cooking Bhapa or Paturi with Ilish back then in 2009.
Maa one day told me over call to utilize Kasundi instead of making Mustard paste aka Shorshe bata at home to make fish curry! I was surprised and realized one can make several dishes using Kasundi. You can cook fishes, meat or veggies and even Paneer or Chana with Kasundi. The best part is you only need a few green chilies, salt, and mustard oil along with the protein or veggies to make the dishes.
Kasundi is something one should have in the kitchen if the person is fond of the flavors of mustard. In Bengali kitchens, mustard is used widely and that is why it is advised to store Kasundi which can be used as a condiment and also can be used as a base of gravy.
Kasundi is a type of sauce prepared with raw mustard and mustard oil. This is prepared by fermenting mustard seed paste. Kasundi can be considered as an Achar or pickle as well. In Bengal, it is widely prepared and used. Kasundi is flavorwise stronger than English Mustard sauce. Apart from the basic variety of Kasundi which is prepared with only mustard seed other varieties are prepared by adding flavoring agents such as green mango or tomato or plum. Debjanir Rannaghar is already having the recipe of Aam Kasundi aka Bengali Mango Mustard Sauce.
Kasundi Ilish, an almost instant recipe where Kasundi is used as the base gravy!
As I was saying initially, Kasundi Ilish is an instant dish. You need very few ingredients to make this delicacy apart from Ilish Mach aka Hilsa fish. The recipe calls for a few spoonfuls of Kasundi, green chili, mustard oil, curd, and some poppy seed paste aka posto bata. The last ingredient is optional though.
Here's how I make Kasundi Ilish at Debjanir Rannaghar!Print
Kasundi Ilish is an easy Bengali mustard gravy based Hilsa fish preparation.
- Ilish Mach: 6 Pieces (I have used head and tail pieces as well)
- Kasundi Sauce: 4 Tbsp.
- Plain Curd: 100g
- Poppy Seed Paste/ Posto Bata: 2 Tbsp.
- Green Chili: 4
- Garlic Paste: ½ Tsp.
- Turmeric Powder: 1 Tsp.sa
- Salt: to taste
- Mustard Oil: 4 Tbsp.
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- Wash and clean fish chunks properly.
- Marinate fish chunks with salt and turmeric powder (half of each).
- If using the head and tail pieces, those are needed to be fried. Rest of the pieces will be used as it is.
- In a bowl take Kasundi, Posto Bata, Plain curd, salt, and turmeric powder and mix properly using a spoon.
- Now heat the oil in a pan.
- Fry head and tail if using and strain those after frying.
- Pour the mixture of Kasundi over oil followed by the garlic paste.
- Add salt and slit green chili as well.
- Cook for five minutes on low flame.
- Add fish chunks and cook for 10 minutes by covering the pan with a lid.
- Turn the fishes using a spatula in between.
- Once done, and the gravy reached a semi-thick consistency, switch the flame off.
- Serve Kasundi Ilish hot with steamed rice.
I prefer to use unfried fish to make this dish. You may fry the fishes lightly to make this.
You can use either homemade or storebought Kasundi to make this.
Garlic paste is optional, however, enhances the flavor.
- Category: Fish
- Cuisine: Bengali
- Calories: 669
- Sugar: 15.3g
- Sodium: 1751mg
- Fat: 40.9g
- Saturated Fat: 7.9g
- Carbohydrates: 49.4g
- Fiber: 1.8g
- Protein: 25g
- Cholesterol: 57mg
Hilsa/ Ilish Mach preparations from Debjanir Rannaghar!
- Ilish Macher Matha diye Badhakopi (also known as Cabbage with Hilsa)
- Macher Tok aka Ilish Maacher Tok (also known as Ilish Macher Tawk)
- Ilish Shukto (Also known as Macher Shukto)
- Nona Ilish Bhorta (also known as Nona Ilish Bhuna)
- Mawa Ghater Ilish Macher Lejar Bhorta (Also known as Ilish Macher Bhorta)
- Ilish Macher Korma (Also known as Hilsa fish Korma)
- Bori Begun Aloo diye Ilish Macher Tel Jhol (Also known as Light Hilsa fish curry with veggies)
- Ilish Pulao (Also known as Bengali Hilsa Pulao)
- Doi Ilish (Also known as Bengali Curd based Hilsa Curry)
- Ilish Mach Bhaja (also known as Fried Hilsa)
- Bhapa Ilish (Also known as Steamed Hilsa Fish)
- Ilish Macher Sorshe bata diye Jhal (Also known as Hilsa Fish in Mustard Gravy)
Have you tried the Bengali Kasundi Ilish recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on email@example.com. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.