Salmon In A Bengali Mustard Sauce Food

SALMON IN BENGALI MUSTARD SAUCE

Steps:

• Rub fish evenly with half of the salt, turmeric, and cayenne; set aside.
• In a bowl, stir remaining salt, turmeric, and cayenne with powder and 1/2 cup water; set paste aside.
• Heat oil in 12" skillet over medium-high heat; add mustard seeds; cook for 1-2 minutes.
• Add cumin and fennel, cook for30 seconds; add paste and chiles.
• Add fish, and cook,basting, until done, 10--12 minutes.

SALMON IN A BENGALI MUSTARD SAUCE

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.