Recipe: Fish and leeks in Hot Mustard Sauce (Sorse Bata Diya Maach)

Serves 4

We made this flavorful dish with salmon which became incredibly tender after an overnight marinade and gentle steaming. Although not very spicy, the mustard sauce reminds me of wasabi.


About 1 1/2 lbs of fish pieces or 4 fish filets (salmon or trout are ideal)
1 large leek, cleaned and sliced thin (only white and medium green, not dark green parts)
4 green onions, sliced thin

For the sauce:

1/4 cup chopped cilantro
4 cloves garlic, crushed
1 1/2 inch fresh ginger, grated (about 1 Tbsp)
2-6 green chilis (4 = Medium Hot)
1 tsp cracked mustard seed (Rai Kuria)
1 tsp turmeric
1/2 tsp cumin
1 tsp garam masala
1/2 tsp salt
1 15oz can diced tomatoes
1 Tbsp mustard oil


For the sauce:

1. Put all ingredients in the bowl of a food processor. Puree. (or use an immersion blender).

2. Add sauce and fish to a casserole. Sink fish into the mixture and cover completely. Let marinate overnight in the refrigerator.

3. Heat a little mustard oil in a skillet over medium heat. Add the leeks and green onions. Cook until soft. Add fish and cover. Steam until just cooked through. Serve immediately over rice.

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  1. Mmm, this looks yummy! Are garam masala and mustard oil relatively easy to find? I live in a somewhat Hicksville-type area, ha ha… not the greatest variety of things available between Wal-Mart and Kroger, unfortunately!

    • Garam masala is very easy to find, even at Wal-Mart. Mustard oil might not be – you can just use vegetable oil. But you will need the mustard powder/seeds. Good luck! Let us know if you make it :)

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