Kasundi Ilish
Kasundi Ilish is an easy Bengali mustard gravy-based Hilsa fish preparation. This is an instant hilsa curry recipe.
Servings: 3 People
Calories: 669kcal
Cost: Rs 1000
Ingredients
- 6 pieces Ilish Mach I have used head and tail pieces as well
- 4 tablespoon Kasundi Sauce
- 100 g Plain Curd
- 2 tablespoon Poppy Seed Paste/ Posto Bata
- 4 Green Chili
- ½ teaspoon Garlic Paste
- 1 teaspoon Turmeric Powder
- 1 teaspoon Salt or to taste
- 4 tablespoon Mustard Oil
Instructions
- 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 the 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.
Notes
- I prefer to use unfried fish to make this dish. You may fry the fish lightly to make this.
- You can use either homemade or storebought Kasundi to make this.
- Garlic paste is optional, however, enhances the flavor.
Nutrition
Calories: 669kcal | Carbohydrates: 49.4g | Protein: 25g | Fat: 40.9g | Saturated Fat: 7.9g | Cholesterol: 57mg | Sodium: 1751mg | Fiber: 1.8g | Sugar: 15.3g
