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Monday, February 11, 2013

Salmoner Jhaal

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When we first arrived in the US we were not aware of local Asian or Bangladeshi stores. So we used to buy local fish and either bake or fry them. However, soon the Bong in us won over and we switched to jhol and jhaals with local produce like Salmon.

This fusion works remarkably well when you know how to blend it with Indian spices. Since Salmon has a strong taste it doesn’t work with milder recipes. So when I initially tried potato-cauliflower based curry with Salmon, it was a flop. In contrast mustard works very well with salmon and it’s pungent taste mellows down that of Salmon.

Ingredients

  1. 4 pieces salmon
  2. 1 ripe tomato
  3. 1 tbsp. mustard paste ( I used yellow mustard )
  4. 2 tssp. turmeric powder
  5. 1 tsp. chili powder
  6. 1 tsp. kalonji seeds ( Nigella )
  7. 2, 3 whole green chilies slit lengthwise
  8. 1 tsp. sugar
  9. Salt
  10. Mustard oil
  11. Few coriander leaves

Procedure

Take salmon pieces and marinate with little salt and turmeric powder for 15 minutes. Heat oil in a wok and shallow fry the fish pieces till all their sides turn golden yellow. Remove with a slotted spoon and keep aside.

You can use the same oil for gravy or if you find it too less you can add little more to it. Temper oil with kalonji seeds and green chilies. When they stop sputtering add tomato to it. Fry tomato on medium heat till mushy.

In a small bowl mix mustard paste with turmeric and chili powder. When tomato is done add this spice paste to it and sauté on low heat till oil oozes out.

Add a cup of water to it and season with salt and sugar. Stir it well and let it come to a boil. Gently slide the fried fishes in the boiling gravy. You will see the gravy stops boiling after you have added the fried fishes. Wait for another boil to come. Turn off the heat and garnish with coriander leaves.

Serve with plain rice.

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