(Wersja polska napisana poniżej:)
Salmon in Mustard Sauce is a type of spicy salmon curry preparation with a mustard-based sauce. This curry stew is truly a hearty and comfy soulful one pot recipe. First, I use salmon with turmeric powder, garlic paste and salt for marinating. Then drizzle it with a bit of cooked mustard oil and brush it all over. Finally, I grilled it nicely, then pour the prepared mustard sauce, which is cooked separately, over the grilled salmon. Then the wonderfully tender flavored salmon absorb the sauce (gravy) flavor and comes out incredibly. Serve with piping hot steamed basmati rice or any kind of flatbreads or breads.
Here I have prepared a separate mustard sauce, but grilled salmon can be dipped in the sauce because the salmon absorbs the taste of the sauce nicely.
Nevertheless, the color and texture of the dish will amaze you, and the taste is unforgettable, completely lick your fingers and such a delectable recipe as you have ever prepared. One pot recipe can adjust the spice levels according to your heat preferences.
Ever since I started eating fish, which is Rohu “Indian Carb”. I always ate it cooked in mustard oil. So Rohu fish will not be found in Poland. So, we started eating Salmon because Salmon is not available in India. I cook Salmon in the same way as I cook in my mom’s home (India).
#Przepis #Użytotylkolokalnychskładników #Usedonlylocalingredients #przepiskulinarny #culinaryrecipe #foodblogger #foodblogging #foodphotography #foodvlogger #foodnstyling #foodart #foodporn #foodie #foodlover #foodogram #foodoftheday #foodforlife #food #khana #पाकनुस्खा #विधि #भोजनकेशौकीन #miłośnikjedzenia #salmoncurry #salmoninmustardsauce #fishcurry #सामनकरी #सैल्मन #मछलीकरी #przyprawadoryb #curryzłososiem #łosośwsosiemusztardowym #सरसोंकेतेलमेंसामन #łosoś #currymusztardowe
How to cook the mustard oil and why?
Mustard oil is one of the healthy cooking oils and goes remarkably well with Indian cuisine.
Take a pan, add mustard oil, and heat it until you can clearly see the smoke or fumes coming from the oil. Then turn off the flame and keep aside to cool at room temperature. Now you can use it like regular oil for direct use in food. (Cook like normal cooking but keep cooking until it starts to smoke)
Never cook food directly in mustard oil, as mustard oil itself has a very strong smell and pungent taste. Therefore, before adding anything (vegetable or non-vegetable) it needs to be cooked well until it starts to smoke. Mustard oil is raw oil, that is why it’s called "Kachi Ghani tel" in Hindi. It has several benefits.
Let’s jump to the recipe,
Yield – 1 serving
Timing – 20 minutes
Prep time – 45 minutes
Total- 1 hours 5 minutes
Grilled Salmon:
Salmon- 200gm, fresh
Garlic- 2 cloves, large, paste
Turmeric powder- ½ tsp
Salt to taste
Mustard oil- 2 tbsp, cooked
Paste Ingredients:
Mustard seeds- 1.5 tbsp
Coriander powder- 3 tbsp
Garlic- 2 cloves, large
Dried red chili- 5 pcs.
Water required for paste
Curry (sauce) Ingredients:
Salmon- 200gm, grilled
Mustard oil- 1/4 cup
Mustard seeds- ½ tsp
Cumin seeds- ½ tsp
Prepared paste
Turmeric powder- 1 tsp
Red chili powder- 1 tsp
Cumin powder- 1 tsp
Black pepper powder- ½ tsp
Tomatoes- 1 small, diced
Salt to taste
Water as required
Chopped cilantro leaves for garnish
Method-
Grilled Salmon
Preheat oven for 5 minutes to 180℃.
Thoroughly clean and wash the piece of salmon fish. Drain excess water, set aside.
Place a mixing bowl for marination. Add garlic paste, turmeric powder, salt as per your taste and brush on washed salmon. Drizzle some cooked mustard oil. Keep it in the refrigerator for 30 minutes.
In a preheated oven grill the marinated salmon for 25 minutes. In the meantime, prepare the mustard sauce (curry).
Place the grinding jar, add the mustard seeds, coriander powder, dried red chilies, garlic and add about 1/3 cup of water to it. Make a smooth paste, set aside.
Sauce (curry) method
Heat a wok with mustard oil. Cook the oil until it starts to smoke. Now, add mustard seeds, cumin seeds, let them splutter. Now pour in the prepared paste and mix well. Sauté until masala (paste) begins to separate the oil. Further, add turmeric powder, red chili powder, black pepper powder, cumin powder and salt as required.
Then add diced tomatoes. Cook until tomatoes are tender. Finally, add water as you want the sauce quantity. Cook until desired consistency of sauce (curry) is obtained. At last, add the chopped cilantro leaves, mix well, and serve with piping hot basmati rice or roti.
Note- Instead of grilling salmon you can deep-fry or shallow-fry in mustard oil. Must cook the Mustard oil well.Storage- Everybody says, non-veg tastes more delicious the next day. As it absorbs all the flavor of sauce (curry). Store in refrigerator for 3-4 days.
Comments