Enjoy a synergy of flavors with this recipe for yellow mustard seeds spiced salmon curry which makes a fantastic main dish.
Ingredients:
For the Marinade:
- 4 salmon fillets
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1 tablespoon mustard oil (or any vegetable oil)
For the Curry:
- 2 tablespoons mustard oil (or any vegetable oil)
- 1 tablespoon yellow mustard seeds
- 1 large onion, finely chopped
- 2 tomatoes, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 green chilies, slit (optional)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- Salt to taste
- 1 cup coconut milk
- 1 cup water
- Fresh cilantro leaves for garnish
Instructions:
Rinse the salmon fillets and pat them dry. Rub them with turmeric powder, salt, and mustard oil. Let the salmon marinate for at least 30 minutes.
To prepare the curry base, heat the mustard oil in a large pan over medium heat. Once the oil is heated, add the yellow mustard seeds and let them crackle for a few seconds. Add the chopped onions and sauté until they become golden brown. Add the ginger-garlic paste and green chilies, and sauté for another minute until the raw smell disappears.
Add all the spices i.e. turmeric powder, red chili powder, coriander powder, and cumin powder. Stir well and cook the spices for a couple of minutes, adding a splash of water if needed to prevent burning. Add the chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.
Pour in the coconut milk and water, stirring to combine. Bring the mixture to a simmer. Gently place the marinated salmon fillets into the simmering curry and cook it for 10-12 minutes or until the salmon is cooked. Add salt and garnish it with freshly chopped cilantro leaves. Serve this curry with steamed rice or a bread of your choice.