Salmon in Bengali Mustard Sauce
Cookbook Author Madhur Jaffrey
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.
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.