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
- 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.
- 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.
- 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.
- 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.