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Ilish Aam Kasundi Bhape /Steamed Hilsa In Mango Mustard

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’sĀ  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.

ilish kasundi recipe

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

Ilish aam kasundi / steamed hilsa in mango mustard sauce is an eternal classic recipe of ilish / hilsa.
Prep Time15 mins
Cook Time15 mins
Course: Main Course
Cuisine: Bengali
Servings: 6
Author: Sukanya Ghosh


  • 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


  • Reply
    April 7, 2011 at 6:35 pm

    My jaw drop for the mango mustard sauce!!! My favourite thing!!! Great flavour, beautiful dish, too šŸ™‚

  • Reply
    April 8, 2011 at 2:15 am

    Simply drooling here, wat a fabulous dish..

  • Reply
    Miz Helen
    April 8, 2011 at 5:16 am

    I have never had this dish. Your presentation is just beautiful and I would really love to try this. The mango Sauce looks so delicious. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

  • Reply
    April 8, 2011 at 7:44 pm

    yummy flavours in the fish looks wonderful

  • Reply
    April 9, 2011 at 3:42 am

    AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA yes i am screaming !! i am a bong ..so you know nah how much i love that dish of yours.. the husband will never eat that ..and out here I am not finding hilsa anywhere. I am missing home šŸ™ BOO HOO
    PS : are you bong too ?

  • Reply
    Vidhya Jayadeep
    April 9, 2011 at 5:54 am

    Thank you for stopping by my space.I would love to have a dish from your wonderful kitchen for my event.Looking forward for your entry.

  • Reply
    Edible Arts
    April 10, 2011 at 1:21 pm

    ooh yum!
    deliciously presented!

    i love the picture of your fish with the mustard sauce,
    it belongs in a fancy menu (;

  • Reply
    Devaki @ weavethousandflavors
    April 10, 2011 at 9:12 pm

    You my dear are the ticket to my hubby’s and mom-in-law’s heart! Thanks to you I am going to make them oh so happy when I whip up your delights for their bong hearts šŸ™‚ So thrilled I found your blog that I am tickled to death šŸ™‚

    chow! Devaki @ weavethousandflavors

  • Reply
    April 12, 2011 at 11:59 am

    Mustard sauce is something eh? I wonder why people go gaga over it all the time. Especially we the Bengalis. We go crazy. I am saved the craziness given I am not a fish person. šŸ˜€

  • Reply
    July 27, 2011 at 10:50 am

    The kashundi is definitely a new twist to the sarse ilish recipe. Next time I bring ilish home, will surely try this out.

  • Reply
    August 7, 2011 at 10:30 am

    That looks so delicious SS..Keep them coming ..hugs and smiles

  • Reply
    Only Fish Recipes
    December 23, 2011 at 7:39 am

    u know…this is one of my fav dishes…..u hav such a wonderful blog with such a varied collection of recipes…glad to subscribe to your blog šŸ™‚

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