That delicious golden mustard sauce is hard to resist—yes, I’m talking about Kasundi, Bengal’s favorite mustard sauce. This fish curry is infused with the aroma of fresh coriander leaves and tender coriander seeds, complemented by the bold flavours of Kasundi. Creating recipes with fish is a passion of mine, and I’m thoroughly pleased with this easy-to-make Dhone Kasundi Mach recipe. We couldn’t help but lick our fingers after enjoying it! Make sure to cook enough rice, as you might find yourself wanting extra servings. 🙂

Dhone Kasundi Mach/Coriander Kasundi Fish

Serves: 5-6

Ingredients

• Fish- 850g
• Coriander leaves- 250g (see notes)
• Onion- 1 large
• Green chillies – 6-7 (adjust according to your taste)
• Garlic cloves – 6-7 (fat cloves)
• Kasundi/Bengali mustard sauce- ¼ cup
• Salt to taste
• Turmeric Powder
• Mustard oil

Method

Make a paste of chopped coriander leaves, chillies, garlic and onion using a food processor. Keep aside.

Rub salt and a 1/2 tsp of turmeric powder on the freshly washed pieces of fish. Heat 1 cup oil in a deep frying pan/kadai and shallow fry the fish pieces. Remove and keep aside.
In the remaining oil (there should be ¼ cup oil in the kadai, otherwise add some more oil) add the green paste, mix briefly. Add 1/2 tsp turmeric powder and salt, mix well, add 1 cup water. Mix and give this a quick boil on high heat. Once boiled, reduce the heat, add fish pieces. Cover and cook on low flame until the raw smell of masala goes (10-12 minutes approximately). Add kasundi, mix well, remove from heat. Your ‘Dhone Kasundi Mach’ is ready.

Serve hot with steamed rice.

Notes:

• Coriander leaves I used for this recipe, had tender coriander seeds in them and those seeds added a beautiful flavour to the dish. It’s not easy to find tender coriander seeds with the leaves, so, if you’re using regular coriander leaves add 1 tsp of coriander powder to the curry while adding turmeric powder and salt.
• This fish curry can be made with any variety of fish. Here I used Rohu/Rui fish.
• The gravy of this dish should be little thicker in consistency. So add water carefully.
• Use aam kasundi, if you want that punch of raw mangoes in the fish curry, it tastes wonderful actually. If you don’t have aam kasundi/kasundi, try making this at home, and substitute kasundi with it.