This recipe of pan tossed kasundi fish is developed by Chef Anuroopa for Jaipur Modern Kitchen, Rajasthan. It's cooked using the special raw mango mustard chutney-cum-cooking paste co-created under Legacy Kitchen Series.
Ingredients:- ½ kg Fatty fish, deboned and cut into cubes (preferably, Indian sole/ Carp- rohu/ katla)
- 150 gms Onions, roughly chopped
- Fistful of coriander leaves, finely chopped
- 2 Green chillies, deseeded and chopped
- 50ml Water
- 1 tsp Garam masala
- 1 tsp Garlic, minced
- 4 tbsp Aam kasundi
- 1 tsp Turmeric
- Neutral seed or vegetable oil to cook
- Salt, to taste
Method:
- Marinate the fish with turmeric, salt and cooking oil
- Preheat the oven for 15 mins at 250 degree celsius
- Bake the fish for 15-18 mins, and do the skewer test to check its cooked
- Parallely, heat cooking oil in a skillet
- Saute onions and garlic until blonde
- Add the aam kasundi and a little water
- Add the baked fish and season with garam masala and salt
- Cook for 5-7 minutes till the sauce coats the fish and reaches a thick consistency
- Garnish with coriander and fresh chillies
- Serve with a side of steamed rice, or enjoy as it is
