Salmon in a Bengali Mustard Sauce
['3/4 pound skinless salmon fillet', '1/4 teaspoon salt', '1/4 teaspoon ground turmeric', '1/4 teaspoon cayenne pepper', '1 tablespoon ground mustard', '1/4–1/2 teaspoon cayenne pepper', '1/4 teaspoon ground turmeric', '1/4 teaspoon salt', '2 tablespoons mustard oil (use extra virgin olive oil as a substitute)', '1/4 teaspoon whole brown mustard seeds', '1/4 teaspoon whole cumin seeds', '1/4 teaspoon whole fennel seeds', '"2 fresh hot green and/or red chilies (birds-eye is best)', 'slit slightly"']
Cut the fish into pieces that are about 2" x 1" and rub them evenly with the salt, turmeric, and cayenne. Cover and set aside in the refrigerator for 30 minutes-10 hours. Put the mustard powder, cayenne, turmeric, and salt in a small bowl. Add 1 tablespoon water and mix thoroughly. Add another 7 tablespoons water and mix. Set aside.
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 of seconds, add the cumin and fennel seeds. Stir once and quickly pour in the mustard paste. Add the green chilies, stir, and bring to a gentle simmer. Place the 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 fish all the time.
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