Tuesday, December 24, 2013

Mustard Salmon

mustard salmon


Salmon steaks – 4 big pieces, longitudinally cut into halves 
Mustard Paste – 2 tbsp
Turmeric – 1 tsp
Red Chilli Powder – 1 tsp
Black Cumin Seeds – 1/2 tsp
Cumin Powder – 1 tsp 
Mustard Oil – 3 tbsp
Grated Coconut – 1/2 cup (optional)
Green Chillies – 4 pieces (slit them if you want them more spicy)
Salt – as per taste


- Marinate the Salmon Steaks with Turmeric and the Mustard Paste for half an hour
- Pour 1 tsp of Mustard Oil in a wok, add the Black Cumin Seeds and let them splutter. Put them aside
- In a large pan, put the marinated Salmon Steaks. Add the Salt, Red Chilli Powder and 1/2 cup of water. Pour over the rest of the Mustard Oil. Cover the pan and let the fish cook in low seam (Make sure that the fish doesn’t stick to the pan when the gravy thickens and the fish gets cooked. You may have to add a bit of water depending upon how you like your gravy to be)
- Salmon has a lot of oil of it’s own and you’ll notice that a lot of Oil releases eventually as the fish is slow cooked
- Add the sliced Green Chillies, grated Coconut and the Black cumin seeds
- Let it cook for a while. Serve hot with White Rice.