Wash and pat dry the fish fillets. Apply a teaspoon of turmeric and some salt on them and set aside
Heat the mustard oil until it smokes and add the salmon fillets. Fry them for a minute on both sides. Remove and keep them aside
Add the mustard seeds to a mixer/grinder jar with 4-5 tablespoons of water
Grind it to a smooth paste. This might take a few rounds, but make sure the paste is smooth
Once all the fillets are fried and done, in the remaining oil, add the onion seeds and chilis
When they turn fragrant, add the sliced onions
Let them turn translucent and add the mustard paste, turmeric and salt
Sautee´for 3-4 minutes and then add 2 cups of water
Let this curry come to a simmer
Then add the fried salmon fillets and cook for another 6-8 minutes
Serve the sorshe maach (Bengali fish in mustard sauce) with steaming hot rice and enjoy!
