Ilish Aam Kasundi / Hilsa In Mango Mustard Sauce
Ilish aam kasundi or hilsa in mango mustard sauce is an eternal classic recipe of ilish or hilsa fish. And one of the easy and delectable way to enjoy the queen of the fish “Ilish”.
There is no doubt that the queen loves and adore mustard and so most of the recipes of ilish centered around this one single ingredient – mustard paste. In its pure form as Sorshe Ilish or Sorshe Narkel Ilish, Ilish Bhape and this is just another approach to enjoy the ilish – Aam Kasundi or with mango mustard sauce.
Ilish taste best when you handle the fish delicately and with just few ingredients that lets the natural flavour of ilish to shine through.
What Is Aam Kasundi / Mango Mustard Sauce ?
Aam kasundi is nothing but mango mustard sauce. You can prepare an instant version too of this lip smacking sauce. Or you can make it in traditional way too, that is by fermenting the mustard paste.
Here is how to make an instant aam kasundi or mango mustard sauce recipe.
Pure kasundi which is also known as Bengali’s mustard sauce is made with black mustard seeds, mustard oil, bit of garlic, green chillies and salt. This is then left to ferment in earthen bowls to increase the pungency and the fermentation process makes it a healthy pro-biotic condiment.
This has a peaked sharp taste coming from the mustard oil and green chillies, very hot and pungent. A little overdose of it can bring tears to the eyes. This is the stuff that can awaken your senses. Kasundi is not dijon mustard or your regular mustard sauce. It is way too pungent and sharp. Perhaps Bengalis answer to the Japanese wasabi, but honestly I found wasabi bit milder than kasundi.
How To Make Ilish Aam Kasundi?
There are two ways of making ilish aam kasundi / hilsa in mango mustard sauce. Either you use only fermented or instant aam kasundi (mango mustard sauce) or a half-half ratio of fresh mustard paste and aam kasundi.
If you are making instant aam kasundi, I would suggest you to follow the recipe link I have shared above. Pure kasundi is usually made with only black mustard seeds, which is way too sharp and pungent than the yellow ones. So to mellow down the sharpness, I usually add little yellow mustard seeds too. The green unripe mangoes should have sharp tartness to it because we are not using any other souring agent like lemon or vinegar. Aam kasundi usually taste sharp, pungent with a hint of tartness coming from the green mangoes.
The fish is steamed here and believe me ilish taste best when it is steamed. It is such a delicate fish and full of flavour. So the fish pieces are smeared with the aam kasundi and then steamed in a closed container over water bath. When served over a bed of steamed rice, ilish aam kasundi taste heavenly.
Ilish aam kasundi / hilsa in mango mustard sauce
- 6 Hilsa /ilish steak
- 2 tbsp Yellow Mustard paste
- 4 tbsp Aam Kasundi / mango mustard sauce
- 2 tbsp Mustard oil
- 5-6 Green chillies
- 1 tsp Turmeric powder
- Salt to taste
- Gently wash the steaks of hilsa /ilish and pat them dry.
- Prepare the mustard paste: soak yellow and black white mustard seeds (10 gm+15gm) in water for half an hour. Drain the water and grind the mustard seeds in mixer with green chillies (3-4 depending upon your taste) to a smooth and creamy paste. Add pinch of salt to it and mix well.
- In a bowl add the mustard paste, aam kasundi / mango mustard sauce, turmeric powder and mustard oil, blend it well. I have used an 1:2 proportion of mustard paste and aam kasundi, you can adjust it according to your taste.
- Generously coat the steaks of hilsa / ilish with the mustard-kasundi combo, pour the remaining mix over it, drizzle bit of mustard oil and place 2 green chillies over it.
- Close the container tightly and steam it in a steamer for 10-15 minutes.
- Serve the aam kasundi flavoured hilsa with steamed rice
Looking for more Ilish Recipes?
Ilish Maach Begun diye (Hilsa curry with eggplants)
Ilish Maach Bhape (Steamed Hilsa)
Do not like fish? Okay here is how to make the same recipe using chicken – Murgi Aam Kasundi / Chicken in Mango Mustard Sauce