Steamed hilsa flavoured with aam kasundi (aam kasundi diye ilish maach) is one of the classic way to enjoy this queen of fish called ilish / hilsa of which Bengalis are so fond of and emotionally attached too.
Before we venture further into the recipe, let me give you a little insight into kasundi. Pure kasundi is also known as Bengali’s mustard sauce made with black mustard seeds, Brassica juncea most commonly known as mustard greens, mustard oil, bit of garlic, green chillies and salt. 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 and last do not compare it with Djon mustard sauce which is way milder than this and kasundi is perhaps Bengalis answer to the Japanese wasabi. When raw / unripe mangoes are used to prepare this mustard sauce, it is known as aam kasundi or mango-mustard sauce. (will post the recipe soon).
Mustard is ubiquitously used in Bengali cuisine, it lends a rich, hot and creamy taste to the dish and every great fish recipes calls for the mustard paste which is usually prepared with yellow mustard seeds with green chillies.
This recipe of yellow – creamy textured hilsa with aam kasundi has a very rich and sharp taste with a hint of sweet and sourness coming from the unripe mangoes and is truly a delightful dish.
This recipe has been inspired from Oh Calcutta’s aam shorshe ilish – a special entree for the hilsa festival.
Recipe: Ilish aam kasundi / Hilsa in Mango mustard sauce
Summary: Fish (hilsa) in Mango mustard sauce – a classic Bengali dish
- Hilsa /ilish steak : 4-6
- Yellow Mustard paste: 2 tbsp
- Aam Kasundi / mango mustard sauce : 2 tbsp
- Mustard oil: 1 tbsp
- Green chillies: 5-6
- Turmeric powder: 1/4 tsp
- Salt to taste
- Wash the steaks of hilsa /ilish and pat them dry.
- Prepare the mustard paste: soak the yellow / white mustard seeds (25 gm) 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 equal 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 and steam it in a steamer for 10-15 minutes.
- Serve the aam kasundi flavoured hilsa with steamed rice.
You can try this recipe with salmon too.
For an exotic touch: make this recipe of hilsa flavoured with aam kasundi more extraordinary and exotic by wrapping it in lotus / banana leaves.
Preparation time: 15 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 3
Culinary tradition: Indian (Bengali Cuisine)
If you like the recipe then please consider sharing it and do not forget to send me your feedbacks.