Acclaimed Indian actress and chef, Madhur Jaffrey, is on Good Food this Saturday sharing stories of growing up in India. Her household was Hindu, but with a lot of Muslim influence. She told us how she didn’t learn to cook until she moved to London to pursue acting. She was homesick for the flavors of home so her mother mailed her recipes, which she eventually perfected. She’s now one of the most highly regarded Indian chefs around. Here’s a recipe from her new book, At Home with Madhur Jaffrey (after the jump)
Salmon in a Bengali Mustard Sauce
3/4 lb skinless salmon fillet
1/4 tsp salt
1/4 tsp ground turmeric
1/4 tsp cayenne pepper
1 Tablespoon ground mustard
1/4-1/2 tsp cayenne pepper
1/4 tsp ground turmeric
1/4 tsp salt
2 Tablespoons mustard oil (or extra virgin olive oil)
1/4 tsp whole brown mustard seeds
1/4 tsp whole cumin seeds
1/4 tsp whole fennel seeds
2 fresh hot green and/or red chilies (bird’s-eye is best), slit slightly
Cut the fish into pieces that are about 2″ x 1″ and rub them evenly with the salt, turmeric, and cayenne. Cover and set aside in the refrigerator for 30 minutes-10 hours.
Put the mustard powder, cayenne, turmeric, and salt in a small bowl. Add 1 tablespoon water and mix thoroughly. Add another 7 tablespoons water and mix. Set aside.
Pour the oil into a medium frying pan and set over medium-high heat. When hot, put in the mustard seeds. As soon as they start to pop, a matter of seconds, add the cumin and fennel seeds. Stir once and quickly pour in the mustard paste. Add the green chilies, stir, and bring to a gentle simmer. Place the fish pieces in the sauce in a single layer. Simmer gently for about 5 minutes, or until the fish is just cooked through, spooning the sauce over the fish all the time.