For the sauce: |
3 | tsp whole brown mustard seeds |
1 1/2 | tbsp ground coriander |
1 | tsp ground cumin |
1/4 | tsp ground turmeric |
1 | tsp curry powder (Jaffrey uses Bolst's hot curry powder, available from www.indianfoodandspices.co.uk, but any curry powder will do) |
1/2 | tsp cayenne pepper |
6 | oz/180g tomatoes, coarsely grated (messy, but possible – the skins will be left in your hand) |
3 | tbsp extra virgin olive oil |
1/2 | tsp whole fennel seeds |
15 to 20 | fresh curry leaves or 6 bay leaves or fresh coriander |
For marinating the fish: |
2 | lb/900g skinless salmon fillet (ideally cut from the thicker end of the fillet) |
| ¹/3 tsp cayenne pepper |
| ¹/3 tsp ground turmeric |
1. | Cut the salmon into matchbox-sized pieces. |
2. | Mix the cayenne and turmeric with ¹/3 tsp salt and rub the mixture into both sides of the fish. Put in a plastic bag or a covered dish and refrigerate for at least one, and up to six, hours. |
3. | Now make the sauce. In a clean coffee grinder or mini food processor, grind 21/2 tsp of the mustard seeds. (You could also do this with a pestle and mortar and lots of elbow grease, or even use mustard powder.) Put the ground mustard in a bowl with the coriander, cumin, turmeric, curry powder, cayenne, tomatoes, 1/2 to 3/4 tsp salt and 4floz/110ml water. Mix well. |
4. | Heat the oil in a wide, shallow pan (a deepish frying pan or sauté pan is ideal) over a medium-high heat. Add the remaining mustard seeds and as soon as they begin to pop add the fennel seeds. Stir and pour in the spice mixture and another 8floz/225ml water. |
5. | Add the curry leaves, if you have them, or bay leaves. Bring to a simmer and cook gently for 10 minutes. (At this point the sauce can be cooled and refrigerated for several hours.) |
6. | To cook the fish, reheat the sauce (in the wide, shallow pan again) and lay the fish in it. It's important the fish cooks in a single layer, so if you are doubling the quantities, use two pans. |
7. | Simmer for five minutes, then carefully turn the fish and cook for another 4-5 minutes until just about done. |
8. | Scatter with coriander (if you aren't using curry or bay leaves) and serve with rice or naan. |