Prep: 15 min
Cook: 5 min
Yields: 120 gms Servings
Number of Portions: 2


  • Fish fillet skin on (any oily fish) – 250 gms
  • Dill chopped – 2tbl spn
  • oil – 4 tsp
  • Panch Phoran Spice Mix -Fennel seeds – 2 tsp
  • Nigella seeds – 2 tsp
  • Cumin seeds – 2 tsp
  • Kasundhi (Bengali mustard paste) – 1 1/2 tbl spn
  • Green chilly chopped – 2 tsp
  • Roasted channa dal powder – 2 tsp
  • Fennel seeds – 2 tsp
  • Fenugreek seeds -2 tsp
  • Mustard seeds – 2 tsp


  1. Cut the fillets into smaller pieces. Pat them dry. In a separate bowl place kasundhi, chopped dill, green chilly and roasted channa dal powder. Mix well and apply to the fish and keep aside.
  2. Separately dry roast the panch phoran spice mix. Remove and lightly pound them just to crack them open. Now sprinkle the fish with this on both sides.
  3. In a pan heat oil and pan/tawa fry the fillet skin side first. Cook for 2mins approx. Turn the fish and cook for another 2 mins approx on the other side. Serve hot.
  4. kasundhi has salt in it and it acidic so usually it is not required to use extra salt of lemon juice.


  • What Dijon is to France is what Bengal is to India; both are famous for their style of mustard. This is a Bengali style fried fish, originally done in lots of mustard oil and kasundhi the local mustard paste. I have used oil which is light, healthy and retains delicate flavor of the fish. This fish recipe is bursting with flavours from the classic 5 spice mix of the Bengali cuisine.