I make this one quite often. It is lovely. I have Madhur Jaffrey's Curry Easy book from where this recipe comes.
Salmon in a Bengali Mustard Sauce
3/4 lb skinless salmon fillet
1/4 tsp salt
1/4 tsp ground turmeric
1/4 tsp cayenne pepper
1 Tablespoon ground mustard
1/4-1/2 tsp cayenne pepper
1/4 tsp ground turmeric
1/4 tsp salt
2 Tablespoons mustard oil (or extra virgin olive oil)
1/4 tsp whole brown mustard seeds
1/4 tsp whole cumin seeds
1/4 tsp whole fennel seeds
2 fresh hot green and/or red chilies (bird’s-eye is best), slit slightly
Cut the fish into pieces that are about 2″ x 1″ and rub them evenly with the salt, turmeric, and cayenne. Cover and set aside in the refrigerator for 30 minutes-10 hours.
Put the mustard powder, cayenne, turmeric, and salt in a small bowl. Add 1 tablespoon water and mix thoroughly. Add another 7 tablespoons water and mix. Set aside.
Pour the oil into a medium frying pan and set over medium-high heat. When hot, put in the mustard seeds. As soon as they start to pop, a matter of seconds, add the cumin and fennel seeds. Stir once and quickly pour in the mustard paste. Add the green chilies, stir, and bring to a gentle simmer. Place the fish pieces in the sauce in a single layer. Simmer gently for about 5 minutes, or until the fish is just cooked through, spooning the sauce over the fish all the time.