Bong Mom's Aam Kasundi Glazed Terrific Broiled Salmon

The moment I saw this recipe on Bong Mom's Cookbook, I knew that I had to make this on the first  given opportunity. 

Kasundi, a tangy, pungent Bengali Mustard Sauce, an accompaniment to the various fish fries, chops and cutlets, has a special place in most Bengali's palate. Ever since I can remember it had always been store bought affair at my place and never homemade. I think it has to do with the fact that I was raised in a Flat Bari (apartment), with a tiny Baranda (balcony) and limited access to the roof. 

Last week Cincinnati was blessed with two (19th and 20th) gorgeous days of sunshine. Unlike meringue, this recipe of Aam Kasundi has nothing to do with the levels of humidity. It would have tasted perfectly, had I made it on a cold, rainy or a snowy day. But the moment my living room was filled  with golden rays of the rising sun, I could literally smell the enticingly pungent Aam Kasundi wafting through warm rays. I just HAD to make it.

Raw mango is not a pantry staple for me and I did not have it. I had a lone Brazilian mango (leftover from the Black Bean -Mango Salsa) in my fridge. The best thing about these Brazilian mangoes is that they are not too sweet nor absolutely tart. They are khatta-meetha (sweet and tangy) and that's the way I like my mangoes. I was also out on yellow mustard and hence used only brown mustard instead of the the combination of yellow and brown mustard. Except for the mangoes, I have followed the instruction to the tee. Her recipe in her words:

From Bong Mom's Cookbook - Aam Kasundi

Soak in water
4 tbsp Mustard seeds ( a mix of brown and yellow
 gives the best color but I had only brown this time)

Grate a small mango to yield
3/4th-1 cup of grated raw Mango
(I did it in the blender)

In a blender jar add
strained mustard seeds 
grated mango
5 fat clove of garlic chopped
8-10 hot green chili chopped

With a splash of water make a smooth paste
Try to make the paste in one go instead of pulsing.

When the paste is almost done
drizzle 2-4 tbsp mustard oil (more is better but I went low)
a pinch of turmeric
salt to taste

Give a final whiz and your Aam Kasundi is ready 


My prized bottle of Aam Kasundi is the pride of my refrigerator right now. It stands tall, with its head held high amongst all the ketchup, salad dressings and Thai sauces on the fridge door. I have used it as salad dressing, as a dip for my fish and sticks, drizzled over my Palaong shaak bhaja (stir fried spinach) and Sam even added to his jhaal muri (a spicy concoction of puffed rice).

But the best way I savored the Aam Kasundi was when I slathered it over a fillet of salmon and broiled it and had with some Green Beans Salad for a quite lunch.

My weekday lunches are usually the leftovers from last night dinner and one particular cloudy day, I was not interested to have vegetable fried brown rice for lunch. Salmon was already thawing in the kitchen sink, since it was on the dinner menu that night. Now Sorshe (mustard) and Salmon are match made in a Bengali's culinary heaven. Some tangy mango and a garlic thrown in wouldn't do much harm, I reassured myself. Going by pure gut feel, I went ahead and slobbered my precious Aam Kasundi on a 6 oz Salmon steak and placed it under a broiler.

Six minute later I flipped and broiled again for another 5 minutes. Meanwhile I steamed my Green beans, chopped my onions and dressed my salad with balsamic vinegar. Minutes later I digged into the most Terrific Broiled Salmon I have ever tasted!

I have tried the same glaze for Tilapia too, which was also good. But Aam Kasundi glazed Salmon was the winner hands-down!

Recipe Snapshot: Bong Mom's Aam Kasundi Glazed Terrific Broiled Salmon
Serves: 1 serving

What I used:
Salmon Fillet/Steak - 1 
Aam Kasundi - 2 tsp (its 1 tsp a side)

What I did:
1. Preheat the oven broil Mode.

2. Double line a cookie sheet with Aluminium foil.

3. Slobber the Salmon fillet wit the Aam Kasundi. 1 tsp a side.

4. Place the salmon fillet and broil for 6 minutes. (it also depends on the thickness of the fillet)

5. Flip and broil the others side for 4-5 minutes.

6. Serve and enjoy.

Tip: Alternatively, the salmon fillet can be grilled too.



  1. Dekhei jibhe jal chole elo :). Will make it for lunch tomorrow.

  2. Satii ki dekhte hoechhe...I have to try it..

    1. plzz try koro... I think ei glaze ta ektu oily mach er opor beshi bhalo laage..

  3. darun ..Kacha am uthhe chhe ebar banabo ..kasundi..of course bottle-e bhalo kasundi paoa jae , but not Am kasundi

  4. Hi I'm Ana from It is a site in which users vote recipes
    from 1 to 10.

    There is a ranking of the best recipes and a profile with your voted recipes. Each recipe has a link to the blog which belongs the recipe. This way you will get traffic to your blog

    It's easy, fast and fun. The best Photo recipes will be here.

    I invite you to enter, add your blog and upload a recipe with a nice photo for user of the world look your recipes.

    You are able to see your stats:

    -Number of visits to your blog from
    -Number of votes received every day
    -Number of votes received by each category
    -Number of votes for each grade (1-10)
    -Number of votes for each recipe.

    Look this example of one profile stats:

    We would love that you participate with some recipe.Look Amazing!


  5. We love your pictures and recipes, they are mouth watering. Would love for you to share them with us at We are new but at we are not photography snobs, we are just foodies.

  6. you’re really a good webmaster. The web site loading speed is incredible. It kind of feels that you are doing any distinctive trick. visit on Shoppal and Coupondesh are all about deals, discounts and coupons

  7. this is really good Stuff who liking the
    food and cooking , lovely presentation and explanations. i love to share your stuff . for onl;ine food ordering please
    click here .


  8. You can definitely see your skills within the work you write. The arena hopes for even more passionate writers such as you who are not afraid to say how they believe. At all times follow your heart.

    Click here for Latest Mobile and Smartphone


Post a Comment

Your thoughts and comments is what keep "A Whiff of Spice" going

Popular Posts