The inspiration from this recipe comes from Madhur Jaffrey’s recipe for Salmon in a Bengali Mustard Sauce. I have simplified it by using a ready “Kasundi” or mustard sauce (which you can find at some Asian or Indian stores) but if you can’t find it, use a combination of wholegrain mustard and mustard powder for a similar effect.
Serve the finished dish with rice and some homemade yoghurt.
| Prep Time | 5 Minutes |
| Cook Time | 10 Minutes |
| Passive Time | 30 Minutes |
| Servings |
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Ingredients
- 400-500 g salmon fillet skinned or skinless
- ¼ teaspoon salt
- ¼ teaspoon turmeric powder
- ¼ teaspoon chilli powder
- 2 tablespoons oil preferably mustard, but any vegetable oil will also work.
- 7-8 tablespoons kasundi (a ready made mustard sauce) or a mix of 3 tablespoon wholegrain mustard, 1 teaspoon of mustard powder, ¼ teaspoon turmeric powder, ½ teaspoon of salt, all mixed with 4 tablespoons of water to get a thin paste
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds or aniseed
- 1-2 hot green chillies slit lengthways
- Small Handful fresh coriander for garnish
Ingredients
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Instructions
- Cut the fish into even sized pieces, ideally 2” square, and rub with salt, turmeric powder and chili powder and set aside in the fridge for a minimum of 30 min, and up to 4 hours.
- Heat the oil in a 8-10” frying pan, until hot. Quickly add the mustard seeds (Cover the pan for a minute or so to avoid being hit by popping mustard seeds!), then add the cumin seeds and fennel seeds and green chilies. Stir once to evenly colour the seeds, and then add the mustard paste. Bring to a boil and turn down the heat to a simmer. Place the marinated fish pieces gently in the bubbling sauce in a single layer. Simmer for about 5 min until the fish is just cooked through, or to our liking.
- This is delicious served with rice and a simple green vegetable, and some yoghurt.
Recipe Notes
Serve the finished dish with rice and homemade yoghurt.
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