Fish with Kasu(Half/Full)

Savor the deep, rustic flavors of Fish with Kasu, a traditional regional delicacy made by slow-cooking fish with colocasia (taro) leaves. This earthy and flavorful dish combines the richness of mustard or mustard-cumin paste, the slight tanginess of kasu leaves, and the bold aroma of mustard oil — creating a perfectly balanced and hearty curry.

The kasu leaves are carefully cooked to remove their natural itchiness and blended with a masala base of onions, garlic, green chilies, and regional spices. Fresh fish pieces (like rohu or catla) are gently simmered in the gravy until infused with flavor.