Bengali yoghurt mustard Salmon
Sauteed cauliflower Jhaal
  • 1ps Norwegian Salmon fillet
  • 150gms with skin
  • 6tbsp Yogurt
  • 1tbsp Bengali mustard
  • to taste Coarse salt
  • a pinch Turmeric powder
  • 1pc Onion, finely chopped
  • 1/2tsp Ginger, minced
  • 1inch pc Cinnamon
  • 2pc Clove
  • 2pc Green cardamom
  • 2pc Slit green chilies
  • 1pc Bay leaf
  • to taste Coarse salt
  • 1tbsp Cooking oil
  • 5pcs Cauli flower florets
  • 1/2tsp Panch phoron (Fennel, cumin, mustard, fenugreek and nigella seeds)
  • 1/2tsp Red chili paste
  • 1/2tsp Ginger garlic paste
  • 1/4tsp Jeera powder
  • 1/4tsp Dhania powder
  • 1/2cup Vegetable stock
  • to taste Coarse Salt
  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.