Salmon in spicy mustard sauce (Bengali Style Fish Curry)
 
Prep time
Cook time
Total time
 
A delicious and 'easy to make' curry of Salmon with mustard and other flavorful spices!
Author:
Cuisine: Indian
Serves: 4
RecipeIngredients
  • 6-8 Salmon pieces (boned-in or filets), about 1 inch thick
  • ½ tsp salt
  • ½ tsp turmeric powder
  • 4 tsp mustard seeds(I used brown mustard only but you can use mix of brown and yellow)
  • 4 green chillies
  • ¾ tsp red chilli pow
  • ½ tsp turmeric powder
  • 1 tsp salt
  • ½ cup water plus 1 cup more water
For tadka(oil garnish)
  • 2 tsp olive oil(or mustard oil)
  • ½ trp mustard seeds
  • ½ tsp kala jeera (nigella seeds)
  • ¼ tsp cumin seeds
RecipeInstructions
If using Stovetop:
  1. Rub the salmon pieces with the salt and turmeric. Keep aside.
  2. In a food processor, blend mustard seeds, green chillies, turmeric, red chili pow and salt with ½ cup water to form a smooth paste. Add the rest of the water and blend again. Strain this mixture using a strainer and keep aside.
  3. Take a medium size wide bottomed cooking pot and add the oil (under tadka). heat the oil and add the tadka ingredients. Let cook for about 30 seconds until the seeds pop. Add the salmon pieces to the oil and lightly fry for about 2-3 minutes on side. Make sure the fish does not stick to the bottom of the pan (Do not Flip them before 2 minutes).
  4. Add the strained mustard mixture to the fish now. Cover and let cook on low heat for about 15 minutes. Cook uncovered for last few minutes until you get curry of desired consistency.
  5. Sprinkle with fresh cilantro leaves! Serve with some cooked plain rice.
If using oven:
  1. Rub the salmon pieces with the salt and turmeric. Take an oven proof baking dish and place the salmon in it in a single layer.
  2. In a food processor, blend mustard seeds, green chillies, turmeric, red chili pow and salt with ½ cup water to form a smooth paste. Add the rest of the water and blend again.
  3. Strain this mixture and pour over the fish.
  4. Bake at 400 deg F (200 deg C) for 20 mins. (Covered for first 15 minutes and then uncovered for last 5 minutes)
For the final garnish(tadka):
  1. In a small pan, heat the oil and add the tadka ingredients. Let cook for about 30 seconds until the seeds pop. Pour this garnished oil over the baked fish.
  2. Garnish with freshly chopped cilantro leaves. Serve with some cooked plain rice.
Recipe by Cook2Nourish at https://cook2nourish.com/2016/07/salmon-in-spicy-mustard-sauce-bengali-style-fish-curry.html