Ingredients30 m servings 435 cals
- Place the mustard seed and chile peppers in a bowl, and mash together to create a fine paste.
- Heat the oil in a skillet over medium heat, and cook the onions until golden. Mix in mustard and chile paste, chili powder, turmeric, and salt. Stir in water. Place salmon in the skillet. Reduce heat to low, and cook until most of the liquid has evaporated and fish is easily flaked with a fork.
Per Serving: 435 calories; 25 g fat; 12.8 g carbohydrates; 36.8 g protein; 98 mg cholesterol; 88 mg sodium. Full nutrition
ReviewsRead all reviews 5
just to add that mustard being crushed in the bowl like that will be bitter always.originally people in bengal use a special grinder of a stone make to grind mustard to make mustard fish(bhappa ...
Being experienced in indian cooking, I was intrigued by the ingredients and simpliciy of this recipe. It was bland and very bitter from crushing up the mustard seeds. I never heard of crushing u...
As a rule I do not like fish, but I thought this recipe was very good. The textures and the flavors complimented the fish nicely and I have recomended it to my mother to try.
I was just going to experiment and try this recipe out so I only used one salmon fillet so obviously I reduced all the other ingredients. And I didn't have any green chile peppers so I used abou...