Recipes of popular Bengali dishes fresh from the kitchen

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Main Ingredients:
350 gm salmon fillet cut into pieces; 1 tsp brown mustard seeds; 1 tsp yellow mustard seeds; ½ tsp poppy seeds; 1 tbsp yogurt; 4 green chilies; mustard oil for cooking.

  • 1 tsp turmeric powder
  • ½ tsp red chili powder
  • Salt to taste.

  1. Marinate the fish with ½ tsp salt and ½ tsp turmeric powder. Keep aside.
  2. Make a paste of brown mustard seeds, yellow mustard seeds and poppy seeds altogether. Take it in a bowl. [Note: if you use mustard powder, then soak 2 tsp mustard powder in ½ cup warm water for about 15 minutes and use the paste in the cooking].
  3. Beat the yogurt well and mix it with the mustard paste.
  4. Add ½ tsp turmeric powder, red chili powder, 1 tbsp mustard oil and some salt (according to your taste) to the paste and mix well.
  5. Heat oil in a pan.
  6. Add the mixture to the oil. Bring it to a boil over medium heat.
  7. Now add the fish along with ½ cup of water.
  8. Add the green chilies and put a lid on it.
  9. Cook it on low heat for 10 minutes.
  10. Open the lid, adjust the salt.
  11. Add 1 tbsp mustard oil and turn off the heat.
  12. Serve it with plain rice.

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