Salmon in a Bengali Mustard Sauce

Ingredients

• 0.3 teaspoon brown mustard seeds whole
• 0.3 teaspoon cayenne pepper 
• 2  and/or chilies fresh green red hot (bird's-eye is best)
• 0.3 teaspoon fennel seeds whole
• 1 tablespoon ground mustard 
• 0.3 teaspoon ground turmeric 
• 2 tablespoons mustard oil (use extra virgin olive oil as a substitute)
• 0.8 pound salmon fillet skinless
• 0.3 teaspoon salt 
• 0.3 teaspoon cumin seeds whole

Equipment

• bowl
• frying pan

Directions

1. Cut the fish into pieces that are about 2" x 1" and rub them evenly withthe salt, turmeric, and cayenne. Cover and set aside in the refrigerator for30 minutes–10 hours.
2. Put the mustard powder, cayenne, turmeric, and salt in a small bowl.
3. Add1 tablespoon water and mix thoroughly.
4. Add another 7 tablespoons water andmix. Set aside.
5. 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 ofseconds, add the cumin and fennel seeds. Stir once and quickly pour in themustard paste.
6. Add the green chilies, stir, and bring to a gentle simmer.
7. Placethe 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 fishall the time.
8. Reprinted with permission from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey, © 2010 Knopf, a division of Random House, Inc.