Kasundi Rohu Fish Curry is a traditional Bengali dish that pairs the rich flavor of mustard Kasundi sauce with the delicate taste of Rohu fish. Kasundi is a tangy mustard-based condiment that brings an intense, pungent flavor to the dish, making this fish curry both bold and deeply satisfying.
This recipe involves marinating the fish with spices, frying it until golden, and then simmering it in a mustard and tomato-based curry. The combination of mustard oil, fresh coriander, and the sharpness of green chilies makes this dish a standout in Bengali cuisine. In this article, we’ll walk you through the process of making Kasundi Rohu Fish Curry at home.
Why You’ll Love Kasundi Rohu Fish Curry
This curry delivers a punch of flavors through its use of Kasundi, a fermented mustard paste that is famous in West Bengal. If you’re a fan of mustard-based dishes, this curry will surely excite your taste buds. The light yet flavorful curry pairs perfectly with steamed rice, making it a wholesome, comforting meal. Additionally, the richness of mustard oil gives it a unique depth that is hard to replicate with other cooking oils.
Prep and Cook Time
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 minutes | 30 minutes | 45 minutes |
Ingredients for Kasundi Rohu Fish Curry
Here’s what you’ll need to make this authentic Bengali fish curry:
Full Ingredients List
- Rohu Fish – 500 grams (cleaned and cut into pieces)
- Kasundi Mustard Sauce – 4 tablespoons
- Onions – 2 large, finely chopped
- Tomatoes – 2 medium, finely chopped
- Turmeric powder – 1 teaspoon
- Red Chili Powder – 1 teaspoon
- Ginger-Garlic Paste – 2 tablespoons
- Green Chilies – 2, slit
- Mustard Oil – 4 tablespoons
- Fresh Coriander – for garnish
- Salt – to taste
- Water – as required
Nutrition Table (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 25 grams |
| Carbohydrates | 8 grams |
| Fats | 15 grams |
| Fiber | 3 grams |
How to Make Kasundi Rohu Fish Curry
Step-by-Step Instructions
Step 1: Marinate the Fish
Start by cleaning and cutting the Rohu fish into pieces. Marinate the fish with turmeric powder and salt. Let the marinated fish rest for 10 minutes. This step enhances the flavor and tenderness of the fish.
Step 2: Fry the Fish
Heat mustard oil in a frying pan until it starts to smoke lightly, then reduce the heat. Fry the marinated fish on both sides until they are golden brown. Once fried, remove the fish from the pan and set it aside on kitchen paper to absorb excess oil.
Step 3: Prepare the Curry Base
In the same pan, add more mustard oil if needed. Fry the chopped onions until they are golden brown and soft. Then, add the ginger-garlic paste and cook for another minute until fragrant.
Step 4: Add Spices and Kasundi
To the onion mixture, add Kasundi mustard sauce, turmeric powder, and red chili powder. Stir well and cook the mixture for a few minutes to ensure the spices are well absorbed. The Kasundi will give the curry its signature tangy flavor.
Step 5: Add Tomatoes and Green Chilies
Add the chopped tomatoes and slit green chilies to the mixture. Cook until the tomatoes soften and break down, forming a thick, rich gravy. Stir occasionally to prevent sticking.
Step 6: Simmer with Water
Pour in enough water to make a curry, adjusting the consistency to your liking. Bring the mixture to a simmer, allowing the flavors to meld together. Cook for about 5-7 minutes.
Step 7: Add the Fish
Gently place the fried fish into the curry and simmer for another 10 minutes. Ensure the fish absorbs the mustard and tomato flavors without overcooking.
Step 8: Garnish and Serve
Once done, turn off the heat and garnish the curry with fresh coriander leaves. Serve the Kasundi Rohu Fish Curry hot with steamed basmati rice for an authentic Bengali meal.
Pro Tips for Perfect Kasundi Rohu Fish Curry
- Use Fresh Fish: For the best flavor, use fresh Rohu fish. If Rohu is not available, you can substitute with Katla or another freshwater fish.
- Control the Heat: Adjust the number of green chilies or the amount of red chili powder based on your spice preference.
- Cook in Mustard Oil: Mustard oil is essential for the authentic flavor of this dish. Heat it until it reaches the smoking point to temper its strong flavor before cooking.
Serving Suggestions
- Steamed Rice: Serve this mustard-flavored curry with simple steamed rice to balance the strong flavors.
- Roti or Paratha: For a heartier meal, pair the curry with roti or paratha.
- Salad: A fresh salad made from cucumbers and tomatoes adds a refreshing contrast to the richness of the curry.
Kasundi Rohu Fish Curry Variations
- Spicier Version: Add more green chilies or black mustard seeds for extra heat and pungency.
- Kasundi with Vegetables: Add vegetables like potatoes or brinjal to the curry for a wholesome meal.
- Simplified Kasundi Curry: Skip the frying step for the fish to make a lighter, quicker version of this curry.
Health Benefits of Rohu Fish
Rohu fish is an excellent source of omega-3 fatty acids, protein, and essential vitamins like vitamin B12. It supports heart health and brain function while being low in fat. Combined with mustard oil, which contains healthy fats, this dish is nutritious as well as flavorful.
Conclusion
Kasundi Rohu Fish Curry is a classic Bengali dish that showcases the region’s love for bold, mustardy flavors. The richness of the mustard oil, the tanginess of Kasundi, and the subtle sweetness of Rohu fish make this curry a must-try for anyone who enjoys seafood and robust flavors. With its simple ingredients and step-by-step instructions, you can recreate this authentic dish right in your kitchen.
Serve it with rice, chapati, or paratha for a complete and satisfying meal!
For more tips and variations on this dish, you can check out similar recipes on Bengali food blogs【469†source】.
