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.

Ingredients:

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

Method:

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.


Fish and leeks in Hot Mustard Sauce | Sorse Bata Diya Maach
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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.
Prep Time
15 minutes
Cook Time Passive Time
20 minutes 8 hours
Prep Time
15 minutes
Cook Time Passive Time
20 minutes 8 hours
Fish and leeks in Hot Mustard Sauce | Sorse Bata Diya Maach
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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.
Prep Time
15 minutes
Cook Time Passive Time
20 minutes 8 hours
Prep Time
15 minutes
Cook Time Passive Time
20 minutes 8 hours
Ingredients
  • 1 1/2 lbs salmon (trout or other firm-fleshed fish may be substituted)
  • 1 large leek , cleaned and sliced thin (dark green removed)
  • 4 green onions , sliced thin
For the sauce:
  • 1/4 cup fresh cilantro (freshly chopped)
  • 4 cloves garlic , crushed
  • 1 1/2 inch ginger root , freshly grated
  • 2-6 green chilies , as desired
  • 1 tsp cracked mustard seed (Rai Kuria)
  • 1 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1 tsp garam masala
  • 1/2 tsp salt
  • 15 ounces canned tomatoes (diced)
  • 1 Tbsp mustard oil
Servings:
Units:
Instructions
  1. Put all sauce 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 (with sauce) and cover. Steam until just cooked through. Cooking times will vary depending on thickness of fish.
  4. Serve immediately over rice.

2 Comments

  1. Erin says

    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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