Salmon Jhaal
(Salmon with Cilantro & Mustard)

 
 

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 Salmon Jhaal tastes best with the Pacific Salmon. A very simple preparation that requires very little hands on time in the kitchen but will be highly appreciated by your family and guests!

Serving Size:  6 persons

Ingredients:

Salmon fillet - 2 pounds, 12-14 pcs

Kalijeera Seeds - 1/4 tsp

Shorshe/Mustard (black) seeds - 2 tbsp

Coriander leaves (cilantro or dhania) - 1 bunch

Green Chillies - 3-4

Salt - To taste

Oil - 3 tbsp (preferably mustard oil)

Preparation:

  1. Soak mustard seeds in water for as long as possible so that it becomes easy to grind.
  2. Grind together - mustard seeds, 3-4 green chillies, dhania/cilantro, and salt. Use about 1/4th cup water to make the paste.

Cooking procedure:  
  1. Heat 2 tbsp mustard oil in a kadhai. Add kalijeera seeds and stir till seeds begin to splutter.
  2. Add the green paste made above and stir for 1-2 minutes on medium high heat.
  3. Add the fish steaks and cover. Turn heat to low and let cook for 6-7 minutes. Check occasionally to ensure that the masala doesnt stick to the bottom of the kadhai.
  4. Very gently turn the fish steaks (be careful, salmon once cooked is very fragile) and cook for an additional 6-7 minutes keeping the kadhai covered on low heat.
  5. When fish is almost cooked, add 1 tbsp of mustard oil and salt if required.
  6. Cook for an additional 2 minutes on medium heat and remove. This is a semi-dry preparation.

Serving Suggestions:

Serve with rice.