Aam Kasundi Maachh (Fish Cooked with Mango-Mustard Relish) By Kakali Biswas

Come summer, we look to experiment a lot with mangoes. If you are a fish lover, and are looking for a recipe with minimal ingredients, but with a lot of impact; and something that also has (raw) mangoes as an ingredient, this recipe by Kakali Biswas is perfect for you. You can adjust the heat level as per your tolerance. Also, here Rui (Rohu) has been used; but you can actually use many others depending on choice or availability — Example — Katla, Ilish (Hilsa), Salmon etc — you may even get experimental with other fishes!

Kakali Biswas is a corporate slave turned entrepreneur. Single parent. A wildlife enthusiast with passion for music and cooking.

Ingredients:

Fish of your choice – washed and cleaned well — here Rohu has been used
Turmeric Powder
Salt (to taste)
Raw mangoes julienned
Mustard Oil
Mustard Seeds (1 teaspoon)
Green Chillies (depending on heat tolerance)
Sugar (to taste)
Kasundi (Indian Mango-Mustard Relish) – about 2 teaspoons

Method:

Smear the fish with turmeric and salt
Heat mustard oil in a pan and lightly fry the fish (in medium heat) till golden on all sides; keep aside
Keep aside some of the julienned raw mangoes
Boil well the rest of the raw mango in warm water; boil it till it reaches a semi thick gravy like consistency
Heat mustard oil in a pan
Temper with mustard seeds and green chillies
Add the boiled raw mango gravy
At this point, also add salt, turmeric and sugar to taste
Add the raw julienned mangoes that you had kept aside
Cover and cook for a while
Now remove the cover, and add the kasundi and a little warm water (to form the gravy)
After you boil the whole thing for a while, add the fried fish
Check the seasoning and adjust if needed
You may add a few more slit green chillies at this point if you want
Cook for a little while and turn off the heat
Cover and allow some standing time
Swirl in some mustard oil for that added tang, and serve with hot steamed rice