Wednesday, June 7, 2017

Cory's Salmon in a Bengali Mustard Sauce

This sensational Salmon in a Bengali Mustard Sauce recipe from Madhur Jaffrey's latest cookbook, 'At Home With Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh and Sri Lanka', was prepared as a part of a delicious five-course Indian extravaganza by our friends Richard and Cory when we visited them a few weeks ago. Organizing the mise-en-place is the key to this fabulous dish, which aside from marinating the fish ahead of time and mixing together the mustard sauce, the cooking process moves along quite quickly, and transforms the salmon with delectable results. Served with some Basmati rice and garnished with a single green or red hot chili, this dish is full of flavour with the perfect touch of heat. 

The fabulous Madhur Jaffrey

At Home With Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, 
Bangladesh and Sri Lanka

Salmon in a Bengali Mustard Sauce
Serves 4
Recipe courtesy of Madhur Jaffrey

3/4 lb skinless salmon fillet
1/4 tsp salt
1/4 tsp ground turmeric
1/4 tsp cayenne pepper

1 tbsp ground mustard
1/4-1/2 tsp cayenne pepper
1/4 tsp ground turmeric
1/4 tsp salt
2 tbsp mustard oil 
1/4 tsp whole brown mustard seeds
1/4 tsp whole cumin seeds
1/4 tsp whole fennel seeds
15-20 fresh kari leaves or fresh basil leaves
2 fresh hot green and/or red chilies, slit slightly, plus extra for garnish
Aged Basmati rice for serving

Cut the fish into pieces about 2 x1-inch and rub them evenly with a quarter teaspoon each of salt, ground turmeric and cayenne pepper. Cover and refrigerate for at least 30 minutes or up to eight hours.

Put the mustard powder in a small bowl with the cayenne pepper, turmeric and salt, then add a tablespoon of water and mix to a paste. Add a further 7 tablespoons of water and mix well to combine, then set aside.

Put the oil in a medium frying-pan and set over a medium-high heat. When hot, add 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 and kari leaves. Add the chillies, stir and bring to a gentle simmer. Place the fish pieces in the sauce in a single layer and simmer gently for about 5 minutes, or until the fish is just cooked through, turning the fish over once and spooning the sauce over it all the time. Serve with some Basmati rice with some of the sauce poured overtop and garnish with a single red chili on each dish. 

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