Salmon in a Bengali Mustard Sauce
A flavorful Bengali-style salmon dish cooked in a rich mustard sauce with aromatic spices like cumin, fennel, and chilies. The fish is marinated in turmeric and cayenne before being gently simmered in a traditional mustard gravy.
Ingredients
- •¾ pound skinless salmon fillet
- •¼ teaspoon salt
- •¼ teaspoon ground turmeric
- •¼ teaspoon cayenne pepper
- •1 tablespoon ground mustard
- •1 teaspoon cayenne pepper
- •¼ teaspoon ground turmeric
- •¼ teaspoon salt
- •2 tablespoons mustard oil
- •¼ teaspoon whole brown mustard seeds
- •¼ teaspoon whole cumin seeds
- •¼ teaspoon whole fennel seeds
- •2 whole fresh hot chilies
- •
Cooking Instructions
- 1.
Cut the fish into pieces that are about 2" x 1" and rub them evenly with the salt, turmeric, and cayenne. Cover and set aside in the refrigerator for 30 minutes-10 hours. Put the mustard powder, cayenne, turmeric, and salt in a small bowl. Add 1 tablespoon water and mix thoroughly. Add another 7 tablespoons water and mix. Set aside.
30 min
- 2.
Pour the oil into a medium frying pan and set over medium-high heat. When hot, put in the mustard seeds. As soon as they start to pop, a matter of seconds, add the cumin and fennel seeds. Stir once and quickly pour in the mustard paste. Add the green chilies, stir, and bring to a gentle simmer. Place the fish pieces in the sauce in a single layer. Simmer gently for about 5 minutes, or until the fish is just cooked through, spooning the sauce over the fish all the time.
15 min