The Easiest Salmon Curry Recipe Under 10 Minutes.

This recipe brings the bold, pungent flavors of traditional Bengali mustard fish to a quick salmon preparation. Using a mortar and pestle is the secret to unlocking the best flavor without any bitterness.

A delectable serving of Bengali-style fish curry placed on a bed of fluffy white rice, garnished with a fresh green chili and accompanied by slices of red onion.

The Ingredients

• Fish: 5–6 pieces of salmon fillet

• Mustard Seeds: 1 tsp brown mustard + 1 tsp yellow mustard (washed well)

• Aromatics: 3 green chilies + extra (seeded) for garnish

• Seasoning: ¾ tsp salt (for paste) + a pinch (for the fish)

• Spice: ¼ tsp turmeric powder

• The Base: 3 tbsp mustard oil

• Liquid: ¼ cup water (approx.)

The Method

1. Create the Paste: In a mortar and pestle, grind the washed mustard seeds, 3 green chilies, and ¾ tsp of salt into a smooth paste.

   Note: We can use a blender for convenience, but be cautious—the high speed can sometimes make the mustard taste slightly bitter.

2. Marinate: Place the salmon fillets in a bowl. Add the fresh mustard paste, a pinch of salt, ¼ tsp turmeric, and 3 tbsp of mustard oil. Toss gently to coat every side of the fish.

3. The Cold Start: Transfer the salmon and all the marinade into a cold pan. Use about ¼ cup of water to "clean" the remaining paste out of your mixing bowl, then pour that liquid into the pan.

4. The Cook:

   • Turn the heat to medium-high and cook for 3 minutes uncovered.

   • Carefully flip the fillets.

   • Cover the pan with a lid, turn the heat down to low, and cook for a final 3 minutes.

   
   

5. Finish: Garnish with deseeded green chilies. We can serve this immediately for a super yummy and authentic meal!