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Salmon in a Spicy Mustard Sauce

This reminds me of a Bengali curry I had and it is not for the faint-hearted! If you do not like food too 'hot' reduce the amount of spices used - you can always add a little more at the end to get the required intensity to suit your taste buds - I just love it fiery!

Serves 2

Ingredients

Method

  1. Cut the fish into 1x2" pieces.and rub each with 1/4 tsp salt (ground) and 1/2 tsp chermoula. Cover and leave in fridge for at least 30 minutes - or can leave them for the day
  2. Mix the mustard powder with 1/2 tsp cayenne pepper, 1/4 tsp turmeric and 1/4 tsp salt (ground). Add 1 tbsp water to form a paste before adding 7 more tbsp of water
  3. Heat the oil in the pan over a medium heat. When the oil is hot, add the mustard seeds, and when they start to pop add the mustard paste. Stir before adding the chillies and curry leaves, stir and bring to a simmer
  4. Add the fish peices and simmer gently for about 5 minutes, or until the fish is cooked through - be careful not to overcook it. Turn it once and coat with the sauce continually. Taste the sauce and season - you may want to add a little more cayenne pepper!
  5. Serve with basmati rice

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