How to make Kasundi Machchi-SK Khazana -

Fish cooked in a mustard paste flavoured gravy – a Bengali speciality

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Kasundi mustard, Pomfret (पापलेट)

Cuisine : Bengali

Course : Main Course Seafood

You can also find more Main Course Seafood recipes like Zamin Ki Machchi Papletche Bhujne Kadai Prawns Fish coconut chilly fry

Kasundi Machchi-SK Khazana

Kasundi Machchi-SK Khazana Recipe Card


The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.  Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself.  Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. 

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Kasundi Machchi-SK Khazana Recipe

  • Kasundi mustard 1 1/2 tabl cup

  • Pomfret cut into darnes 300 grams

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Poppy seeds (khus khus) soaked 3 tablespoons

  • Green chillies chopped 2

  • Yogurt 1 tablespoon

  • Mustard oil 2 tablespoons

  • Medium onion sliced 1

  • Green chillies slit 4

  • Fresh coriander leaves chopped 1 teaspoon

  • Fresh coriander sprig for garnish


Step 1

Put fish pieces in a bowl. Add salt, turmeric powder, chilli powder and 1½ tablespoons kasundi mustard, mix well and set aside to marinate.

Step 2

Blend together poppy seeds along with the water they were soaked, chopped green chillies and yogurt to a smooth paste.

Step 3

Heat mustard oil in a non-stick pan till it reaches smoking point. Add onion and sauté till translucent. Add marinated fish pieces and mix.

Step 4

Add some water to remaining kasundi mustard, mix well and add this to the fish. Add prepared paste. Rinse the blender jar with 1 cup water and add to the fish, mix lightly and cook for a minute.

Step 5

Add slit green chillies and salt, mix and simmer till the fish is fully cooked. Add coriander leaves and mix well.

Step 6

Garnish with coriander sprig and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.