Salmon in mustard sauce

When it is next to impossible to get fresh Hilsha or Bhetki, I go for fresh Atlantic Salmon. It is equally rich in Omega 3 and fatty acids.

When you grind mustard seeds and blend with mustard oil their pungency gives the fish a rich taste and flavor.

For best result use mustard oil, but olive or canola oil are also welcome.Fish and rice is a staple food for Bengalis, but you can also dry the sauce and the have some salad and bread rolls on the side.

Type: curry

Cooking time: 20-25 minutes

Serve: 4

Ingredients:

• 1 1/2lb salmon fillet
• 3 tbs mustard paste
• 3 tbs mustard oil
• Salt to taste
• 1 tsp turmeric powder
• 1 tsp onion seed

For the mustard paste:

• Take 4 tbs mustard seeds
• Ground them fresh in the grinder
• Now add 4 tbs water
• 2 green chilli
• 1 tsp turmeric powder
• You will get a smooth paste
• Add a pinch of salt

Now the procedure for Salmon in mustard sauce

• Dice the fish fillets
• In a small bowl add 2 tbs yoghurt
• Add the mustard paste
• Add the salt
• 1 tbs mustard oil and whisk it
• Pour this mustard sauce mix to the salmon
• Now keep this marinated fish aside for 30 minutes
• In a heavy bottom pan add the remaining mustard oil
• Add the onion seeds
• Add green chilli
• Now add the whole marinated fish with the sauce
• Cover and simmer for 15 minutes
• Open the lid and see if the fish is cooked and oil separated
• Again cover and cook for more 10 minutes in the lowest flame.

Garnish it with some fresh green chillies

We’ve added step by step videos to make it more useful to you all👇

Serve it with steamed rice or you can dry up all the sauce and have it “just like that”.

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Tips:

1. I’ve used black mustard seeds but you can use yellow mustard seed also.
2. Grind your mustard seeds unless you see a fine powder then only add water
3. If you make a husky paste then it is not good for your digestion