SHORSHE: BANGLADESHI FISH CURRY

Ingredients

• 4 (3 oz.) skinless salmon filets
• 1 teaspoon turmeric
• 1 teaspoon cayenne pepper
• ½ teaspoon sea salt, plus more to taste
• 2 cloves garlic, sliced thinly
• 2 shallots, diced
• 3 tablespoons extra-virgin olive oil
• 2 serrano chiles, split and deseeded
• 1 teaspoon brown mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds

Shorshe spicy sauce

• ½ tablespoon ground turmeric
• ½ tablespoon cayenne pepper
• 2 tablespoons mustard powder
• ¼ cup water or coconut milk (depends on your preferred consistency of sauce)
• Freshly cracked pepper

How to Make

Stage 1 - Season Salmon and Create Fish Curry Base

1. Rub the salmons evenly with a spice mixture of 1 tsp turmeric, 1 tsp cayenne, and a few cracks of fresh salt. Set the filets aside
2. In a separate bowl, mix ½ tbs turmeric, ½ tbs cayenne, 2 tbs mustard powder and ¼ cup water (or coconut milk) together. This will create a yellowish sauce, which you will set aside for now

Stage 2 - Begin Cooking Ingredients

1. Heat your skillet over medium high heat, adding the olive oil once it's hot. Then add your mustard seeds and heat them for 1 minute
2. Add the cumin and fennel seeds to the oil and cook for another 30 seconds. This will add layers of flavor to the oil
3. Add the shallots and garlic, and cook for 1-2 minutes until they have softened
4. Next, add the spice sauce and cook for another minute

Stage 3 - Add Salmon and Create Fish Curry

1. Reduce the heat to medium-low, bringing the sauce to a simmer. Then add the salmon and cook in the curry, occasionally basting the filets with sauce, until they are fully done and flaky. This should take roughly 10 minutes
2. A few minutes prior to finishing (around the 5-6 minute mark) add the chiles and, if the sauce is getting a little cakey, add a splash or two of water. You can also add water to regulate how thick or thin you want the curry to be
3. Once the fish is cooked, take the pan off the heat, and serve the fish and curry with rice