1 1/2lbssalmon(trout or other firm-fleshed fish may be substituted)
1largeleek, cleaned and sliced thin (dark green removed)
4green onions, sliced thin
For the sauce:
1/4cupfresh cilantro(freshly chopped)
1 1/2inchginger root, freshly grated
2-6green chilies, as desired
1tspcracked mustard seed(Rai Kuria)
1 tspground turmeric
1 tspgaram masala
Put all sauce ingredients in the bowl of a food processor. Puree. (or use an immersion blender).
Add sauce and fish to a casserole. Sink fish into the mixture and cover completely. Let marinate overnight in the refrigerator.
Heat a little mustard oil in a skillet over medium heat. Add the leeks and green onions. Cook until soft. Add fish (with sauce) and cover. Steam until just cooked through. Cooking times will vary depending on thickness of fish.