Salmon, simmered in a spicy mustard gravy served with steamed rice is renowned in the Bengali households in USA. There is nothing fancy or elaborate preps in this curry. You just need 30 minutes or less to make this hearty fish curry. Make it as hot as you like but without adding too much heat it will taste great too. The raw fish smeared with turmeric and salt can be added directly in the simmering gravy or can be lightly fried to get rid of raw smell. I prefer wild salmon but any variety is fine. I fry very lightly but never cook it through. Then I add them in the slow simmering gravy for 8-10 minutes and result is awesome, tender and juicy salmon nicely coated with mustard sauce. Make sure not to overcook salmon or else it will dry out.
Ingredients~
5 salmon stakes
1 1/2 of tbsp. of each yellow and brown mustard seeds
1 tsp. turmeric
1/2 tsp salt or to taste
1/8 tsp sugar
1/8 tsp onion seeds
1 tbsp whipped strained yogurt
1/8 tsp paprika(optional)
5-6 hot chili, slightly slit
1 tsp chopped fresh cilantro
3 tbsp. oil(preferably mustard)
1 cup warm water
Method~
Soak the mustard seeds with 1/4 cup warm water for 10 minutes then blend to a smooth paste. Add more water if needed. Smear the fish pieces with 1/4 tsp each of the turmeric and salt. Set aside.
Heat 1 1/2 tablespoons of oil in a cast iron or non stick pan and shallow-fry both sides of the fish for 1 minute only(they don't have to be cooked through) and set aside.
Add the rest of the oil to the pan and temper the onion seeds. Immediately add mustard paste and stir well. Turn the heat low and add in whipped yogurt, remaining turmeric, paprika, salt, green chili and sugar stirring well. Pour warm water and bring to a boil. Carefully place the fish pieces in a single layer. Simmer on low heat for 8- 10 minutes or until cooked through. Flip the fish pieces in between. Taste and adjust seasonings as needed. Sprinkle with fresh cilantro leaves. Let cool for 5 minutes and serve with warm rice. Happy cooking!
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