Salmon in a Bengali Mustard Sauce
Salmon in a Bengali Mustard Sauce is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Cut the fish into pieces that are about 2" x 1" and rub them evenly with the salt, turmeric, and cayenne.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCut 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.