Shorshe Salmon Curry
Shorshe Salmon Curry
Shorshe curry is commonly eaten in Bangladeshi cuisine. The fish of choice in this spicy mustard based curry is the ilish fish, which is the national fish of Bangladesh. Being similar in flavor to herring and chad, the ilish fish has a high amount of omega 3 fatty acid. But being in the U.S., it is nearly impossible to find. I used a fillet of farm raised salmon as a substitute. This curry is very simple to prepare; ready in 20 minutes from start to finish. Serve the shorshe salmon with steamed basmati rice.
Ingredients
- 8 oz salmon fillet
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 1/4 tsp sea salt
- 1 garlic clove thinly sliced
- 1 shallot thinly sliced
- 2 tbsp olive oil
- 1 green chili slit in half
- 1/2 tsp brown mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
Shorshe Sauce
- 1 tbsp ground mustard
- 1 tsp turmeric
- 1 tsp cayenne pepper
- 1/2 cup coconut milk
Instructions
- Mix together all of the sauce ingredients. Set aside.
- Season the salmon fillet with turmeric, cayenne, and sea salt. Set aside.
- Heat up cooking oil in a sauté pan over medium high heat. Sauté the mustard seeds for 1 minute, followed by the cumin and fennel seeds for another 30 seconds.
- Add in the garlic and shallots. Sauté for 2 minutes.
- Pour in the shorshe sauce. Simmer for 1 minute.
- Place the salmon fillet in the sauce. Reduce the heat to medium low. Simmer for 10 minutes until the fillet is cooked through, basting with the sauce every few minutes.
- Half way through the cooking time, add in the green chili. Add a couple tbsps of water at a time if the sauce gets too thick.
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