shorshe baata jhaal

Shorshe Tomato Salmon Jhaal 

When I buy salmon fillet I ask the skin to be removed. Then if I am making the jhaal I cut each fillet in 2x2 squares. Okay, maybe some other dimension but small squares or rectangles. Toss the pieces with turmeric powder, pinch of garam masala and salt and keep aside. For this dish I had two fillet of salmon

Soak
1 tbsp Mustard seeds
1/2 tbsp Poppy seeds
in a tbsp water for 30 mins

Make a paste of
the mustard + poppy seeds
2 fat clove of garlic
1 small tomato
2 green chilli
salt to taste 
with a splash of water


Heat 1 tbsp Mustard oil to smoking

Temper the hot oil with
1/4 tsp kalojeere(kalonji) and
 2 slit green chilli.

Add the fish pieces and lightly fry till the fish loses its raw coloring.

Next add the mustard paste you made. Lower the heat and mix with the fish till fish is a pale golden color. Do not over fry fish or crisp it. Add warm water enough for gravy, salt to taste, cover the pan and let the gravy simmer.

The gravy should be on the thicker side and clinging to the fish. Garnish with chopped coriander leaves.

http://www.bongcookbook.com/2013/03/shorshe-salmon-jhaal-tomato-roshun-diye.html