SHORSHE SALMON [SALMON IN MUSTARD SAUCE]

Mustard and Bengalis have a long standing relationship, its tongue tickling heat just suits us. We use it for tempering the oil for cooking vegetables, meat, fish; it's paste for preparing fish curries and vegetables; from Shukto to Drumstick Masala. On reaching Kolkata, the first thing in my to-do-list is visiting the fish market the next morning. How happy I feel to be amidst a variety of fresh water fish, in warmth of the fish sellers...."Didi when did you come? Come, we have the best Hilsa / katla / aar / boyal / tyangra for you." Perhaps they say it to every patent customer, but the warmth in their tone touches me.

I shall be lying if I say I don't get this warmth in this island city. A Saturday / Sunday morning at the Wet Market; I see a lot of fish loving Indian Bongs religiously present there; can hear these few broken Bengali words; sister / brother.... bhalo illish achey; with similar warmth in their tone. It is then the pain of staying far from your own land lessens a bit. Yet, I do miss my kind of fish here. 

Among a large variety of sea fish, I can only have few smaller varieties. Not everyday we eat the high priced Salmon; I can eat it if done in the typical Bengali way. What you need for this is oil, few green chillies, mustard seeds, salt, turmeric and salmon. Get some vegetables & dal on the side, enjoy with plain rice.

INGREDIENTS :

Salmon : 4-6 pieces

Mustard Seeds : 1tbsp [ if you are averse to too much heat, use the yellow mustard seeds, I did]
Salt : As required
Turmeric : 1/2tsp
Green Chillies : 4-5 [adjust as per your taste]

Ice Cube : 2-3 [prevents the paste getting bitter]
Mustard Oil : 3 tbsp

PROCEDURE :

Wash the fish pieces well, marinate with salt and turmeric. Keep aside for 15 minutes.

Meanwhile prepare a paste with washed mustard seeds, green chillies adding some salt, ice cubes, water. Be careful about the amount of water, the masala should not be watery.

Heat oil in wok, temper it with nigella seeds & halved green chillies.

Add the chilli mustard paste, stir for 1/2 a minute. Add a coffee mug of water, bring it to boil. Let the gravy simmer for 2-3 minutes at low heat. Add the fish pieces along with the marination to wok.

Let it cook at low heat for 3-4 minutes. Thereafter, turn over the fish pieces, cook for another 2-3 minutes. We should be done.

Enjoy the curry with piping hot steamed rice.