Today was a lazy Sunday, complimented with gentle thunderstorms and periodic peeks at the summer sun, trying to peek through the mercilessly dark clouds we've had for weeks now. All of this dreariness put me in the mood for something sharp and bright, which made me think of bhapa shorshe maach, or fish steamed in mustard paste. I made a paste with white mustard seeds, jalapeno, mustard oil, salt, and water. Then I slathered a salmon fillet with this mixture, wrapped it tightly in parchment paper, and placed it on the steamer in my rice cooker. To accompany the fish I made tindora fried in panch phuran, and sprouted moong daal, along with some tomato raisin chatni and fresh cucumbers.
This was a light meal with a smorgasbord of flavors and textures. I love the slightly bitter taste of mustard paste, and how as you inhale the vapor coming up from the fish you smell the impeccably the fresh almost green scent of jalapeno too. The dish is complete when served with a generous squeeze of lime. I wish I had gondoraj lebu, which is similar to a meyer lemon in America but has the most incredible floral aroma, but the regular grocery store likes worked just as well.