Wednesday, 9 October 2013

Dhonepata Kasundi Bhetki for that awesome kick

Okay, so here is the last post of me puja special series — 5 days, 5 dishes.
This one is a super simple recipe. And it's fish again. Dhonepata Kashundi Bhetki. You can make it in a jiffy. Nothing fancy, but delicious. It's intrinsically Bangali, with an extra kick.

And here's wishing you a wonderful Durga Puja.

Sharadiyar antarik preeti o shubhechha.

Dhonepata Kasundi Bhetki 


Bekti fillet (cut thick) - 1kg
Corinder leaves paste - 5 tbsp
Garlic paste - 2 tbsp
Ginger Paste - 1 tbsp
Kasundi (Bengal's legendary pungent mustard sauce) - 2 tbsp
Vinegar - 2-3 tbsp 
Salt to taste
Mustard oil - 1/4 cup 


Marinate the fish with vinegar, salt, coriander leaves paste, garlic paste and ginger paste.

Heat mustard oil in a flat bottomed. Carefully add the fish. Cook on low heat. The fish will take about 4-5 minutes to cook. Midway turn the fillets over.

One the fish is cooked, water reduces and oil separates from the masala, add the kasundi and carefully mix it. You have to be very careful not to break the fillets, not that it makes any difference to the taste

If you like the kick of mustard, you can add a spill of raw mustard oil just before removing it from heat.



  1. hey super nice recipe. Totally going to try this one. Though i have one question. would it make a difference if we tried it with regular pieces instead of fillets?

    1. I don't think that will be a problem at all. You can do that totally.

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  4. Eta just try kortei hobe. Reads and looks super! :)

    1. Yeah you must. I have got some good feedback from people who tried it. Let me know how it turns out. Cheers!