Aam Kasundi Katla

Ingredients:

Fish of your choice – 1kg, washed and cleaned well — (here Katla has been used)

Turmeric Powder - 4 table spoon.

Salt (to taste)

Raw mangoes julienned - ½ of a small one.

Mustard Oil - 3 table spoon.

Mustard Seeds (1 teaspoon)

Green Chillies (depending on heat tolerance) - I took ⅞ slitted

Sugar (to taste)

Kasundi (Indian Mango-Mustard Relish) – about 4 teaspoons.

Method:

Smear the fish with turmeric and salt

Heat mustard oil in a pan and lightly fry the fish (in medium heat) till golden on all sides; keep aside

Keep aside some of the julienned raw mangoes

Boil well the rest of the raw mango in warm water; boil it till it reaches a semi thick gravy like consistency

Heat mustard oil in a pan

Temper with mustard seeds and green chillies

Add the boiled raw mango gravy

At this point, also add salt, turmeric and sugar to taste

Add the raw julienned mangoes that you had kept aside

Cover and cook for a while

Now remove the cover, and add the kasundi and a little warm water (to form the gravy)

After you boil the whole thing for a while, add the fried fish

Check the seasoning and adjust if needed

You may add a few more slit green chillies at this point if you want

Cook for a little while and turn off the heat

Cover and allow some standing time

Swirl in some mustard oil for that added tang, and serve with hot steamed rice.