Bhetki Fish Fry, Bengali Kasundi and Onion Salad

Ingredients

• 0.5 cup Black Mustard Seeds (Also known as Rai)
• 0.25 cup Yellow Mustard Seeds (Also known as Sarson)
• 6 pcs Green Chilies (Adjust quantity based on spice preference)
• 0.5 cup Mustard Oil (Use cold-pressed for authentic pungency)
• 3 tbsp White Vinegar (Acts as a preservative and adds tang)
• 1 tsp Turmeric Powder (Adds color and earthy flavor)
• 1.5 tsp Salt (Adjust to taste)
• 0.25 cup Water (Use cold water for grinding, add as needed)

Instructions

1. 1

   Soak the Mustard Seeds

   • Combine the black and yellow mustard seeds in a bowl. Rinse them under cold running water 2-3 times.
   • Cover the seeds with 2 cups of water and let them soak for at least 4-6 hours, or overnight. This step is crucial for a smooth paste and reduces bitterness.
   • Once soaked, drain the water completely using a fine-mesh sieve. Do not use the soaking water for grinding.
2. 2

   Grind the Kasundi Paste

   • Transfer the drained mustard seeds to a high-powered blender or wet grinder.
   • Add the green chilies (stems removed), turmeric powder, and salt.
   • Add a few tablespoons of cold water to begin grinding. Grind in short pulses of 15-20 seconds each to prevent the mixture from heating up, which can cause bitterness.
   • Scrape down the sides of the jar periodically. Add more cold water, a little at a time, until you achieve a very smooth, thick, and creamy paste. The entire grinding process should take about 5-7 minutes.
3. 3

   Mature the Kasundi

   • Transfer the ground paste into a clean, dry, and sterilized glass jar.
   • Pour the mustard oil and white vinegar over the paste.
   • Using a clean, dry spoon, mix vigorously until the oil and vinegar are fully incorporated and the kasundi has a uniform consistency.
   • Seal the jar tightly and let it sit in a cool, dark place at room temperature for 24-48 hours. This allows the flavors to meld and the characteristic pungency to develop.
4. 4

   Store and Serve

   • After the maturation period, the kasundi is ready to be enjoyed.
   • Store the jar in the refrigerator to maintain its freshness and pungency. It will keep well for up to 2-3 months.
   • Always use a clean, dry spoon to scoop out the kasundi to prevent contamination.
   • Serve as a dipping sauce for fried snacks like fish fry, telebhaja, or pakoras, or use it as a spread in sandwiches.

Ingredients

• 2 medium Red Onion (Thinly sliced into rings)
• 1 cup Ice Cubes (For soaking the onions)
• 4 cups Cold Water (For soaking the onions)
• 2 tbsp Lemon Juice (Freshly squeezed)
• 0.5 tsp Kashmiri Red Chili Powder (For color and mild heat)
• 0.5 tsp Chaat Masala
• 0.25 tsp Black Salt (Also known as Kala Namak)
• 0.25 tsp Salt (Adjust to taste)
• 2 tbsp Coriander Leaves (Finely chopped)
• 1 piece Green Chili (Optional, finely chopped for extra heat)

Instructions

1. 1

   Prepare the Onions

   • Peel the red onions and slice them into thin, uniform rings. A mandoline slicer works best for this.
   • Gently separate the rings with your fingers and place them in a large bowl.
2. 2

   Soak for Crispness

   • Add the ice cubes and cold water to the bowl, ensuring the onion rings are fully submerged.
   • Let them soak for 15-20 minutes. This crucial step makes the onions crisp and mellows their sharp flavor.
3. 3

   Drain and Dry

   • After soaking, drain the onions completely using a colander.
   • Gently pat the onion rings dry with a clean kitchen towel or paper towels. Removing excess moisture is key to preventing a soggy salad.
4. 4

   Season and Toss

   • Transfer the dry onion rings to a clean mixing bowl.
   • Sprinkle with lemon juice, Kashmiri red chili powder, chaat masala, black salt, and regular salt.