Bengali Salmon Curry

by

Tenina Holder

POSTED September 1, 2020 (LAST UPDATED October 12, 2021)

Serves

4

Total Time

35mins

Calories

342

A fragrant salmon curry cooked from scratch in under 20 minutes? Yes please! This Bengali curry is quick and easy to make but won't fail to satisfy!

recipe-images

    INGREDIENTS


  • Onion icon
    Onion

    200 g (about 1 ½)peeled, halved

  • Salmon filet icon
    Salmon filet

    800 g (about 6)skinned

  • Steamed rice icon
    Steamed rice

    as neededdrained

  • Lime icon
    Lime

    as neededcut into wedges

  • Extra virgin olive oil icon
    Extra virgin olive oil

    20 g (about 1 ½ tablespoons)

  • Red chili icon
    Red chili

    1 (about 45 g)

  • Cilantro icon
    Cilantro

    as needed

  • Water icon
    Water

    200 g (about ¾ cup)

  • Umami paste icon
    Umami paste

    1 tablespoon (about 18 g)

  • Sea salt icon
    Sea salt

    2 teaspoons (about 13 g)

  • Cumin seeds icon
    Cumin seeds

    1 teaspoon (about 2 g)

  • Fennel seeds icon
    Fennel seeds

    1 teaspoon (about 2 g)

  • Mustard seeds icon
    Mustard seeds

    1 teaspoon (about 4 g)

  • Smoked paprika icon
    Smoked paprika

    1 teaspoon (about 2 g)

  • Ground turmeric icon
    Ground turmeric

    2 tablespoons (about 14 g)

    METHOD


  • 1. Add sea salt, cumin seeds, fennel seeds, mustard seeds, smoked paprika and ground turmeric to a clean frying pan
  • 2. Toast until fragrant - high heat
  • 3. Let cool slightly
  • 4. Blend - approx 1 min, speed 10
  • 5. Add onion, evoo and chilli to thermomix bowl
  • 6. Chop - approx 4 sec, speed 5
  • 7. Cook - approx 8 min, Varoma, speed 1
  • 8. Add water and umami paste to the TM5 bowl
  • 9. Cook - approx 8 min, 100°C, speed 3
  • 10. Blend - approx 30 sec, speed 6
  • 11. Add salmon to bowl
  • 12. Let rest for 10 minutes, ensuring it is covered in the hot sauce
  • 13. Serve with steamed rice, lime wedges and coriander sprigs

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