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: 1/2 Tsp.
- Turmeric Powder: 1 Tsp.sa
- Salt: to taste
- Mustard Oil: 4 Tbsp.
- [url href="https://kitchenofdebjani.com/wp-content/uploads/2019/04/Kasundi-Ilish-making.jpg"][/url]
- 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