white poppy seeds powder vs. mustard seeds powder

[Rella]

Yesterday I made Madhur Jaffrey's recipe "Salmon in a Bengali mustard sauce."
http://www.telegraph.co.uk/foodanddrink/recipes/7975007/Madhur-Jaffrey-recipe-Salmon-in-a-Bengali-mustard-sauce.html
By the way, does anyone know if this recipe is in one of her books.

I am reading at
http://www.chow.com/ingredients/303
that
"Mild white poppy seeds are prized for their thickening properties, especially for creamy Moghul-style Indian korma sauces

It dawned on me when reading on the recipe that
"In Bengal the mustard seeds are ground at home, but to make matters simpler I have used shop-bought mustard powder."

that perhaps she used this mustard powder instead of white poppy seed ground into a powder - for a thickener.

This recipe is a keeper. Even though the picture shows a nice sauce, there certainly wasn't enough moisture/water/sauce as shown in the picture, or to finish the dish to doneness.

I served basmati rice with this recipe, having enough left over for a breakfast stirfry this morning along with egg strips, peas, the fantastic tasting left-over piece of fish, 1/2 teaspoon sesame oil, 1/2 teaspoon soy sauce. I used butter and grapeseed oil to begin with.