_{Mustard Salmon}

This is a fish curry recipe from Bengal, normally the fish used there is Shad or Hilsa (local name). I have eaten this from my childhood days and I have added my own twist to the spice combinations with Salmon fish. I have an audience of relatives who have given the thumbs up on my creation, so here it is for you to enjoy….

Serves: 2

Preparation Time: 30 min

Cooking Time: 20 min

Ingredients: All cup measurements refer to an 8oz cup (1 cup = 8oz)

v 1 pound salmon fish fillet

v 3 tbsp fresh blended thick mustard paste

(3 tbsp brown mustard seeds blended with a little water to a

thick paste)

v ½ tsp onion seeds (nigella seeds)

v 1 tsp turmeric powder

v Salt as per taste

v 1 tsp red chili powder

v 1 tsp paprika powder

v 2 tbsp plain thick yogurt

v 3 green chilies, slit lengthwise

v 2 tsp sugar

v 1 ½ cups water

v 3 tbsp olive oil

v 1 tbsp mustard oil (optional)

Preparation:

v Cut the fish into medium size pieces.

v Smear the pieces with turmeric and salt.

v Allow to marinate for 30 min.

v Heat oil in a skillet. Toss in the onion seeds and the

slit green chilies. Fry for 2 seconds.

v In the same oil, slide in the marinated fish and lightly

fry the fish on medium heat.

v Add yogurt and mustard paste. Mix all gently and

pour in water.

v Cover and allow boiling on low heat.

v As it boils, sprinkle salt, sugar, turmeric, paprika and

red chili powder.

v Continue boiling for 10 more minutes.

v When done and aroma emanates, sprinkle the

mustard oil on the fish gravy. (Mustard oil has

a strong aroma somewhat similar to the hot

wasabi sauce. You may use it to sprinkle if

you like the wasabi feel).

v Remove from fire and transfer to a serving bowl.

v Serve the Mustard Salmon with hot steamed rice.