Servings:

5-6 person

Level of difficulty:

Intermediate

Ingredients

Main Ingredients-

1.Salmon- 500g(serves 5-6)
{the fish should be filleted,or 5-6 portions}
2.mustard seeds-6 table spoons
3.tumeric powder
4.salt
5.sugar
6.sunflower oil-6-7 tablespoon
7.Olive oil-1 teaspoon

garnish:
coriander leaves

Method

Procedure:
Frist clean the fish and marinate it with 1 tablespoon of tumeric powder,1 tablespoon of oil,salt.
marinate it for 2-3 hours.
soak the mustard seeds in water,while marinating the fish.
soak the seeds in water for about 30 mins.drain off the water and blist it in a blender with a spoonful of cooking oil.At this stage it will look like a mustard paste with black bits in it.Take a clean muslin cloth and strain the paste leaving behind the black mustard skin in the cloth.Strain the paste in a seperate bowl.the paste will now look like a light yellow watery paste.keep it aside.
In a separate pan,take sunflower oil and fry the marinate fish lightly 3 mins on each side.
then pour in the fresh mustard sauce with a little more water.and with a gas mark 4 leave it covered for 30 mins,checking so the water doesn't dry,as well as the fish cook in the paste.
drizzle a teasponful of olive oil,and let it be covered.
after 45 mins of time,the fish is ready,garnish it with coriander leaves.
serve it with warm rice.
bengali fish with mustard curry is ready.