Aam Kasundi Katla

Katla has long been a familiar favourite on the traditional Bengali feast table. But when the sweet-and-sour flavour of raw mango meets the bold, pungent taste of kasundi, this much-loved fish takes on a delicious new character.

Made with seasonal raw mangoes, Aam Kasundi Katla is a wonderful addition to the festive Puja menu. Its tangy, spicy, and gently sweet gravy pairs beautifully with steaming hot rice, bringing the unmistakable flavours of a Bengali autumn afternoon to the table.

Ingredients

• 6 pieces of katla fish

• 1 raw mango, cut into pieces

• 3 tbsp kasundi (Bengali mustard sauce)

• 1 tbsp mustard paste

• ½ tsp Shalimar's Chef Spices Turmeric Powder

• 4 green chillies

• ½ tsp nigella seeds (kalonji)

• 4 tbsp Shalimar's Mustard Oil

• 1 tsp sugar

• Salt, to taste

  
  

Method

1. Rub the katla pieces with salt and turmeric powder. Heat some Shalimar's Mustard Oil in a pan and lightly fry the fish on both sides. Remove and set aside.

2. In the same pan, add the remaining mustard oil and temper with nigella seeds.

3. Add the raw mango pieces and sauté for a few minutes until they begin to soften.

4. Add the kasundi, mustard paste, turmeric powder, and a little water. Stir well and bring the mixture to a gentle boil.

5. Carefully add the fried fish, followed by the sugar and green chillies.

6. Cover and simmer for a few minutes until the fish is cooked through and has absorbed the tangy, spicy flavours of the gravy.

7. Drizzle a little Shalimar's Mustard Oil over the curry before removing it from the heat.

8. Serve hot with steamed rice as part of a traditional Bengali festive meal.