Another great fish recipe! Check out this super easy salmon recipe we fell in love with instantly.
After hearing about this recipe from one of our follower on Instagram, we gave it a try and now we got obsessed with the taste and it’s fragrant gravy. (We pretty much applied the same process that we follow for Shorshe Ilish).
Ingredients
Salmon fillet 4 pcs
Cooking Oil 4 tbsp
Onion sliced 1/2 cup
Turmeric powder 1/4 tsp
Red chilli powder 1/4 tsp
Coconut milk 1 cup
Mustard oil 1 tbsp
Mustard paste
Yellow mustard powder 2 tbsp
Green chilli chopped 3 pcs
Salt pinch
1 tbsp of water enough to make smooth, thick paste
Directions
Wash, de-scale and clean the fish fillets.
Marinate fish pieces with 1 tbsp lime juice, 1/4 tsp turmeric powder, 1/4 tsp red chilli powder and salt as per taste. Coat all sides equally. Heat oil in a pan and fry the fish pieces for no longer than 2-3 minutes. Fry the skin-side first and then complete the remaining sides. Remove and set aside.
Prepare the mustard paste for the gravy using a blender or a pestle and mortar. Add chopped green chilli, yellow mustard powder and pinch of salt. Grind the spices together, add 1 tbsp of water to make a smooth, thick paste.
Heat 4 tbsp of oil in a pan. Add onions and sauté at medium heat until they are translucent. Add salt while sautéing, it helps the onions to release water and cook faster.
Add red chilli powder, turmeric powder, mustard paste and sauté for approximately 5 minutes.
Use coconut milk instead of water in little amounts to saute. You should see the oil to start surfacing on the top.
Add mustard oil and continue to stir and mix.
Add remaining coconut milk (total 1 cup), let it simmer for couple minutes.
Add the fish pieces and let it cook for 5 minutes. Pour the mustard gravy over the fish pieces so it cooks through.
Once cooked, remove from heat and serve.
Enjoy this spicy mustard salmon alongside hot rice!
