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Learn how to make Kasundi Fish Tikka with our Chef Prateek Dhawan.
Introduction
The weather calls for some delightful kebabs and tikkas, right? Relish a sizzling experience with raindrops with this amazing tikka recipe! The combination of kasundi (mustard) paste with any fish makes it more flavourful and unique from other fish appetizers. Kasundi fish tikka is one of the most demanding fish appetizers made with the popular Bengali mustard sauce. Boneless bite-sized pieces of Sole Fish, marinated in a mildly spiced mixture of delicious kasundi mustard and a handful of Indian spices. Try this delicious tikka delicacy from the city of Bengal and it’ll be yours too! Don't forget to share your feedback in the comments below.
Preparation for 1st Stage of Marinade
500 gms Sole Fish (boneless)
1 tbsp Ginger-Garlic Paste
Salt (as required)
1 tbsp Mustard Oil
Preparation for 1st Stage of Marinade
1/4 cup Hung Curd
2 tbsp Kasundi Paste
1 tsp Cumin Powder
1 tsp Yellow Chilli Powder
1 tsp Turmeric Powder
1/8 tsp Carom Seeds
1 tsp Chaat Masala Powder
1 tbsp Lemon Juice
2 tbsp Chickpea Flour
1 tbsp Coriander Leaves (chopped)
Salt (as required)
For Grilling
2 tbsp Mustard Oil
Cooking Tip
For Garnish
Chaat Masala Powder
Lemon Juice
Coriander Leaves
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About Kasundi
Kasundi (Bengali: কাসুন্দি) is the Asian or Bengali variety of mustard sauce or relish. It has the pungent paste of fermented mustard seeds, spices, and sometimes dried mangoes, dried Indian plum, and olives. Kasundi is popular as a dipping sauce in Bengali cuisine.
Kasundi is a mustard sauce made by fermenting mustard seeds and is much stronger and sharper than other kinds of mustard sauce. It is highly pungent and is capable of exciting the nasal passage and bringing tears to the eyes in the same way as wasabi. The descriptions by famous chefs outside Bengal as the “answer to the ketchup”, “ketchup with a lot more going on”, or “a rich, unctuous tomato sauce of Indian origin” are based, according to food writer Pritha Sen, on mistaken notions.
In modern times, Kasundi is popularly served with Bengali snacks like cutlets and chops, and deep-fried spicy treats, as it brings tartness and pungency to the flavours. It also can be served as a dip with other snacks, as well as sandwiches, pizzas, burgers, omelettes, salads, and other food. But, traditionally it was served neither with these treats nor in such quantities at home. In the past, it was stored with care, served sparingly and in small quantities, and paired with hot stir-fried greens, never fish or meat. The practice of pairing kasundi with non-vegetarian dishes evolved in commercial eateries, beginning with batter-fried fish.
Kasundi has always been a revered fixture of Bengali households, its making used to be almost a religious rite, with many restrictions and rituals. With modern household appliances becoming commonplace, its preparation is no longer a complex ritual. It also is now industrially produced, and widely available in eateries as a sauce and supermarkets as a bottled condiment. Among the bottled kasundis, those following the recipe of Bikrampur, in undivided Bengal is reported to be the best. Kasundi has spread outside Bengal, across India, and into the Pacific Ocean countries like Australia (popular as eggplant kasundi) and New Zealand (popular as tomato kasundi). In Australia and New Zealand, kasundi is often part of the Christmas gift hamper. Around the world many different recipes of kasundi are available, like Kasundi Scotch Eggs, Chilean Sea Bass, Spicy Barramundi, or Chhana Aam Kasundi Paturi.
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