Salmon in Bengali Mustard Sauce

Cookbook Author Madhur Jaffrey

Cookbook author Madhur Jaffrey dances with Indian cuisine.
Difficulty: Easy
Cook Time: min


  • For the Fish:
  • To rub on the fish:
  • 3/4 pound skinless salmon fillet
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • For the Fish::
  • 1 tablespoon ground mustard
  • ¼-1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon salt
  • 2 tablespoons mustard oil (use extra virgin olive oil as a substitute)
  • 1/4 teaspoon whole brown mustard seeds
  • 1/4 teaspoon whole cumin seeds
  • 1/4 teaspoon whole fennel seeds
  • 2 fresh hot green and/or red chilies (bird's-eye is best), slit slightly
  • Cooking Directions

    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.

    Recipe Summary

    Main Ingredients: fish, spices, basmati rice,

    Course: Lunch

    More Info: Kid Friendly

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