Shorshe salmon / Salmon in Bengali mustard sauce
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Boneless salmon substitute the more Indian rohu and katla in this traditional Bengali dish where fish is cooked in spicy mustard sauce.
Course: Main Course
Cuisine: Bengali (Indian)
Servings: 6
Author: Rapti B
Ingredients
  • ½ kilogram Salmon
  • 1/2 cup Mustard seeds
  • 2 Green chillies (slit)
  • ½ teaspoon Cumin seeds (optional)
  • 2 Onions (sliced)
  • 2 tablespoons Mustard oil
  • 2 teaspoons Turmeric powder
  • Salt
  • Water
Instructions
  1. Cut the salmon into smaller pieces, to a size of your choice. I prefer rectangular pieces roughly 1.5x3 inches.

  2. Place the salmon in a large bowl. Sprinkle 1 teaspoon each of salt and turmeric powder on them. Rub the spices onto each piece, coating them completely. Cover and set aside for 30 minutes.
  3. Pour the mustard seeds in a mixer/grinder jar. Add ½ cup water, 2 green chillies, ½ teaspoon cumin seeds (optional) and a pinch of salt to the seeds. Grind into a fine paste.

  4. In a deep and big pan, heat 2 tablespoons mustard oil. Add the onions and cook for a minute or two.

  5. Add a pinch of salt and a teaspoon each of turmeric powder. Mix well, cover and cook on low flame till the onion slices are translucent.
  6. Add the mustard paste to the softened onion slices. Stir.
  7. Pour in a cup of water to the onion and mustard paste mix cooking in the pan. Mix well and bring to a boil. Simmer for around 3 to 4 minutes.
  8. Now slowly slide the salmon pieces into this simmering sauce, one at a time. Each piece should be covered in the sauce. Add some more water if needed. Cover and cook on low flame for 5 minutes.
  9. After 5 minutes, individually flip over each piece of salmon. Cover and cook for an additional 5 minutes.
  10. Check the sauce for salt; adjust as per taste. Cover and let the sauce simmer until the fish is cooked. Serve piping hot with steamed rice and some fresh vegetable salad.
Recipe Notes