Salmon in Bengali Mustard Sauce

Authentic Indian fish recipe

Eat this with plain rice and make the sauce as hot as you like. In Bengal the mustard seeds are ground at home, but to make matters simpler I have used shop-bought mustard powder. Halibut may be used instead of salmon. This very traditional dish is best served with Plain Basmati Rice and My Everyday Moong Dal plus a green vegetable

Serves 2–3

340 g/12 oz skinless salmon fillet
Ground turmeric
Cayenne pepper
1 tablespoon mustard powder
2 tablespoons mustard oil or
Extra virgin olive oil
1/4 teaspoon whole brown
Mustard seeds
1/4 teaspoon whole cumin seeds
1/4 teaspoon whole fennel seeds
2 fresh, hot green chillies (bird's eye are best), partially slit


Cut the fish into pieces about 2.5 x 5 cm/1 x 2 inches and rub them evenly with 1/4 teaspoon salt, 1/4 teaspoon ground turmeric and 1/4 teaspoon cayenne pepper. Cover and set aside in the refrigerator for at least 30 minutes or up to 8 hours.

Put the mustard powder in a small bowl with 1/4–1/2 teaspoon cayenne pepper, 1/4 teaspoon turmeric and 1/4 teaspoon salt. Add 1 tablespoon water and mix to a paste. Add another 7 tablespoons water and mix. Set aside.

Put the oil in a medium frying pan and set over a 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 chillies, 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, turning the fish over once and spooning the sauce over it all the time.

(Recipe from Curry Easy/At Home with Madhur Jaffrey)
comments powered by Disqus

Welcome to Food, Travel & Life with The Asian Fusion Girl.

Learn more about the AF Girl and her various projects here.

ADVERTISEMENT Le Creuset Cookware Zojirushi Rice Cookers