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Recipes with kasundi

4 recipes that use kasundi, with photos, step-by-step instructions and cook times. The quickest, Kancha aam makha, takes 10 minutes. It is most often cooked with coriander, green chillies and plain flour.

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Kolkata fish fryCrumbed fish fillets

The Kolkata fish fry was born in the city's old cabins and became the essential snack of Durga Puja nights, when families finish pandal-hopping at a restaurant table with fish fry, kasundi and a heap of raw onion salad. Fillets of bhetki (barramundi) are marinated in a paste of green chilli, ginger, garlic, coriander and lime, dipped in egg and pressed into breadcrumbs, then deep-fried until golden. The inside should be juicy and green-flecked. Common mistake: cutting the fillets too thick, so the crumb burns before the middle cooks; aim for about 1.5 cm and fry at a steady 170 °C until the fish is opaque all the way through and flakes when pressed. Chef's tip: chill the crumbed fillets for 30 minutes before frying so the coating sets and does not fall away in the oil.

40 minIndianFish
by KrazyBadal 0 views

Kolkata vegetable chopCrumbed vegetable croquettes

Walk between Kolkata's Durga Puja pandals in the evening and the smell that follows you is of telebhaja stalls frying vegetable chop. These are oval croquettes of mashed potato with grated beetroot, carrot and roasted peanuts, spiced with ginger, chilli and bhaja moshla, coated in a flour-water batter and breadcrumbs and fried until shatteringly crisp; inside they are soft, sweet and a vivid pink. They are eaten hot with kasundi, ketchup or sliced cucumber and onion. Common mistake: leaving the filling wet, which makes the chops split in the oil; cook the beetroot mix until it is dry enough to roll without sticking. Chef's tip: coat the chops twice (batter, crumbs, batter, crumbs) and chill them for 20 minutes before frying; the double coat is what gives the pandal crunch.

55 minIndianSnacks & StartersVegan
by KrazyBadal 0 views

Kabiraji cutletEgg-coated chicken cutlet

The kabiraji cutlet is a speciality of Kolkata's old cabin restaurants, places like Mitra Café in Shobhabazar and the cabins around Esplanade, where people stop for one on the way home in the early evening. A flattened, spiced chicken cutlet is crumbed and fried, then cloaked in a frizzled web of egg that is splashed into the hot oil, giving a crackly, golden coat with the look of a bird's nest. It is eaten with sharp Bengali mustard kasundi and a raw onion and cucumber salad. A fish version uses bhetki fillet. Chef's tip: whisk the egg for the lace with a little cornflour until completely smooth; any lumps fry as blobs rather than threads.

60 minIndianChicken
by KrazyBadal 0 views

Kancha aam makhaSpiced green mango

Outside every school gate in Bangladesh during the hot months, a vendor with a glass box on his cart sells green mango makha: unripe mango sliced paper-thin and squeezed by hand with salt, sugar, chilli and a splash of mustard oil, handed over in a cone of newspaper with a toothpick. Makha means mixed by hand, and the hand matters, as the squeezing bruises the mango so it softens and drinks in the seasoning. It tastes sour, sweet, salty and hot all at once, with the sharp nose-burn of raw mustard oil, and it is eaten as an afternoon snack in April and May, especially around Pohela Boishakh. Slicing the mango too thick is the error that leaves it hard and bland in the middle. Chef's tip: stir in a spoon of kasundi, Bengali mustard relish, for the version the street sellers call kasundi makha.

10 minBangladeshiSnacks & StartersVeganGluten freeSpicy
by KrazyBadal 0 views

Goes well with kasundi