Pudina Bhetki Fry& Kasundi

Mint Leaves

Method of preparation:

Take thick fillets of Bhetki Fish and marinate them with lemon juce and pepper. After 10 min wash the fish fillets in running water, dry in a kitchen towel and keep aside.

In a mixing bowl,  take 1 tbsp onion paste, 1 tsp each of garlic paste, ginger paste, green chilli paste, ¼ tsp  pepper, 1 tsp lemon juce, 2 tsp each of finely chopped  coriander and mint leaves , ¼ tsp salt and ¼ tsp sugar. Mix well and rub in the fillets with this mixture and keep aside for 10 min.




 Take some corn flour in a plate and coat the fish fillets with the flour. Keep aside.

In another mixing bowl make a mixture with corn flour, egg, a pinch of salt and two ice cubes. The mixture should be of a medium consistency. 




Dip the fish fillets in this mixture and deep fry in hot vegetable oil till golden and crisp. Serve hot with mustard sauce (kasundi).

Kasundi:

Kasundi is also known as Bengali’s  mustard sauce. This has a peaked sharp taste coming from the mustard seed and oil and green chillies, very hot and pungent. A little overdose of it can bring tears to the eyes. Kasundi is perhaps Bengalis answer to the Japanese wasabi. When raw / unripe mangoes are used to prepare this mustard sauce, it is known as aam kasundi or mango-mustard sauce. Normally readymade kasundi comes in bottles which are available over the counter. It is very easy to prepare it at home also. This is how I prepare Aam Kasundi.

Take 1 small piece of raw mango (green), 2 tbsp mustard seeds, 2 green chillis, ½ tsp salt and ½ tsp turmeric in a grinder and mix it with 2 tbsp mustard oil to form a thick paste. You have to add some water to help make a uniform paste.