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Punjabi-Style Salmon Curry with Rice
A comforting Indian-inspired salmon curry cooked in mustard oil with aromatic spices, served over fluffy basmati rice. The recipe balances the rich flavor of the fish with a fragrant, slightly thick gravy, perfect for a family dinner.
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Critical Success Points
- • Rubbing the fish with flour and salt to remove odor.
- • Cooking the spice mixture until the oil separates – this signals the spices are properly toasted.
- • Simmering the salmon just until it flakes; overcooking makes it dry.
Safety Warnings
- • Handle the knife carefully; keep fingertips tucked.
- • Mustard oil can smoke; keep heat moderate and never leave unattended.
- • Hot water and steam from the covered skillet can cause burns.
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