Bengali yoghurt mustard Salmon

November 23, 2016
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Course

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 Bengali yoghurt mustard Salmon
Sauteed cauliflower Jhaal
Bengali Yoghurt Recipe
Course Main Dish
Servings
Ingredients
SALMON MARINADE
  • 1 ps - Norwegian Salmon fillet
  • 150 gms - with skin
  • 6 tbsp - Yogurt
  • 1 tbsp - Bengali mustard
  • to taste - Coarse salt
  • a pinch - Turmeric powder
CURRY
  • 1 pc - Onion, finely chopped
  • 1/2 tsp - Ginger, minced
  • 1 inch pc - Cinnamon
  • 2 pc - Clove
  • 2 pc - Green cardamom
  • 2 pc - Slit green chilies
  • 1 pc - Bay leaf
  • to taste - Coarse salt
  • 1 tbsp - Cooking oil
CAULIFLOWER JHAAL
  • 5 pcs - Cauli flower florets
  • 1/2 tsp - Panch phoron (Fennel, cumin, mustard, fenugreek and nigella seeds)
  • 1/2 tsp - Red chili paste
  • 1/2 tsp - Ginger garlic paste
  • 1/4 tsp - Jeera powder
  • 1/4 tsp - Dhania powder
  • 1/2 cup - Vegetable stock
  • to taste - Coarse Salt
Course Main Dish
Servings
Ingredients
SALMON MARINADE
  • 1 ps - Norwegian Salmon fillet
  • 150 gms - with skin
  • 6 tbsp - Yogurt
  • 1 tbsp - Bengali mustard
  • to taste - Coarse salt
  • a pinch - Turmeric powder
CURRY
  • 1 pc - Onion, finely chopped
  • 1/2 tsp - Ginger, minced
  • 1 inch pc - Cinnamon
  • 2 pc - Clove
  • 2 pc - Green cardamom
  • 2 pc - Slit green chilies
  • 1 pc - Bay leaf
  • to taste - Coarse salt
  • 1 tbsp - Cooking oil
CAULIFLOWER JHAAL
  • 5 pcs - Cauli flower florets
  • 1/2 tsp - Panch phoron (Fennel, cumin, mustard, fenugreek and nigella seeds)
  • 1/2 tsp - Red chili paste
  • 1/2 tsp - Ginger garlic paste
  • 1/4 tsp - Jeera powder
  • 1/4 tsp - Dhania powder
  • 1/2 cup - Vegetable stock
  • to taste - Coarse Salt
Bengali Yoghurt Recipe
Instructions
  1. METHOD AND PRESENTATION Marinate the fish with Bengali mustard, yogurt, pinch of turmeric and salt. Keep in the refrigerator for an hour.
  2. Heat oil in a frying pan over medium flame and add whole garam masala and bay leaf; saute them till the nice aroma of dry species comes out. Add chopped onion into it and fry till light brown. Add the marinated fish, mix very well and cover with a lid. Turn the flame on low-medium and cook till the fish completely cooked and the gravy thickens and the fish is cooked.
  3. Cut, clean and soak cauliflower in salt water. Heat oil in a pan and put paanch phoron (Fennel, cumin, mustard, fenugreek and nigella seeds) and whole red chili. Once it starts crackling put in the ginger garlic paste. Then add the chili paste and then add dried masala powder and stir fry for 5 minutes. Finally put coarse salt and vegetable stock, reduce the flame and slow simmer for 20 minutes, covered with a lid.
  4. Gently pick up salmon fillet from the sauce and place it on a warm plate. Place it on the center of the plate and arrange cauliflower jhaal around it. Pour over the salmon yogurt sauce or serve it on a sauce boat on the side. Garnish with some freshly whipped yogurt, Bengali mustard, whole garam masala and coriander.

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