SALMON IN A BENGALI MUSTARD SAUCE
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 commercial ground mustard, also sold as mustard powder. You may also use halibut instead of the salmon.
Provided by Madhur Jaffrey
Yield Serves 2-3
Number Of Ingredients 15
Steps:
- 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.
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khairul islam. 1990
[email protected]This recipe was a complete disaster. The mustard sauce curdled and the salmon was dry and overcooked. I would not recommend this recipe to anyone.
Michael Kisel
[email protected]The salmon was a bit overcooked for my taste. I would recommend cooking it for a shorter amount of time next time.
BB Gorkhali
[email protected]I found this recipe to be a bit bland. I think it would have been better if I had used a stronger type of mustard, like Dijon.
ssebandeke Marvin
[email protected]This dish was a bit too sweet for my taste. I think I would reduce the amount of sugar in the mustard sauce next time.
Tumuhairwe Benard
[email protected]The only thing I would change about this recipe is to add a little more spice. I like my food spicy, so I would probably add a teaspoon or two of chili powder to the mustard sauce.
Ali Bhutto
[email protected]I would definitely recommend this recipe to anyone who loves salmon or Indian food.
Amebgeto Dayibo Etsevi
[email protected]This dish was easy to make and didn't take too long. I was able to get it on the table in about 30 minutes.
constance matotoba
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of mustard, but I'm so glad I did. The mustard sauce was actually quite mild and creamy, and it complemented the salmon beautifully.
LeeAnn Cooper
[email protected]The mustard sauce is the star of this dish. It's so flavorful and creamy, and it pairs perfectly with the salmon.
Hossein Midas
[email protected]I've made this recipe several times now and it's always a hit with my family and friends. It's a great dish for a special occasion or a weeknight meal.
Taylor Manning
[email protected]I'm not usually a fan of fish, but this dish changed my mind. The salmon was cooked perfectly and the mustard sauce was divine.
Husnaa Ismail
[email protected]This Bengali mustard salmon was an absolute delight! The flavors were incredibly rich and complex, with a perfect balance of sweet, sour, and spicy.