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.

• Food TypeSeafood, Spicy

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. Food TypeSeafood, Spicy 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:MetricUS Imperial

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.