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).
steamed hilsa flavoured with mango mustard sauce
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
Ingredients
- 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
Instructions
- 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.
Variations
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)
My rating
If you like the recipe then please consider sharing it and do not forget to send me your feedbacks.
13 Comments
Tes
April 7, 2011 at 6:35 pmMy jaw drop for the mango mustard sauce!!! My favourite thing!!! Great flavour, beautiful dish, too 🙂
Priya
April 8, 2011 at 2:15 amSimply drooling here, wat a fabulous dish..
Miz Helen
April 8, 2011 at 5:16 amHi,
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!
torviewtoronto
April 8, 2011 at 7:44 pmyummy flavours in the fish looks wonderful
Kankana
April 9, 2011 at 3:42 amAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA 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 🙁 BOO HOO
PS : are you bong too ?
Vidhya Jayadeep
April 9, 2011 at 5:54 amThank 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.
Edible Arts
April 10, 2011 at 1:21 pmooh yum!
deliciously presented!
i love the picture of your fish with the mustard sauce,
it belongs in a fancy menu (;
Devaki @ weavethousandflavors
April 10, 2011 at 9:12 pmYou 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 🙂 So thrilled I found your blog that I am tickled to death 🙂
chow! Devaki @ weavethousandflavors
Deboshree
April 12, 2011 at 11:59 amMustard 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. 😀
Sudeshna
July 27, 2011 at 10:50 amThe kashundi is definitely a new twist to the sarse ilish recipe. Next time I bring ilish home, will surely try this out.
Jaya
August 7, 2011 at 10:30 amThat looks so delicious SS..Keep them coming ..hugs and smiles
Only Fish Recipes
December 23, 2011 at 7:39 amu 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 🙂