Ingredients
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Fish fillet skin on (any oily fish) - 250 gms
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Dill chopped - 2tbl spn
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4 tsp Oil
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Panch Phoran Spice Mix -Fennel seeds - 2 tsp
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Nigella seeds - 2 tsp
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Cumin seeds - 2 tsp
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Kasundhi (Bengali mustard paste) - 1 1/2 tbl spn
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2 tsp Green chilly chopped
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Roasted channa dal powder - 2 tsp
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Fennel seeds - 2 tsp
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Fenugreek seeds -2 tsp
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Mustard seeds - 2 tsp
Directions
Steps
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1
Done
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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. |
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2
Done
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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. |
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3
Done
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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. |
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4
Done
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kasundhi has salt in it and it acidic so usually it is not required to use extra salt of lemon juice. Note - 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. |
