Bengali Salmon Curry

Serves 4
by Tenina Holder

This amazing fragrant curry is just such a pleasure to make because you are seriously eating this within half an hour of deciding to get your curry on! The choice of salmon is purely mine, think of using this same curry base for other fish of choice. Even scallops would be quite amazing. Serve up with all the usual suspect. Steamed rice, some yoghurt, plenty of coriander and go the whole hog and add some naan. You know you want to.

Need

  • 1 tsp each cumin, fennel, mustard seeds
  • 1 tsp mustard powder
  • 1 tsp paprika
  • 2 tbsp turmeric
  • 2 tsp sea salt
  • 200 g onion, cut into pieces
  • 20 g EVOO
  • 1 red chilli with seeds (or to taste)
  • 1 tbsp Umami Paste Umami Paste
  • 200 g boiling water
  • 500 g skinless salmon fillet, 7cm cubes
  • Garnish
  • Fresh coriander and lime wedges
  • Rice to serve

Do

1  

Place seeds, mustard powder, paprika, turmeric and salt into a dry frying pan and toast on a high heat until smoking and fragrant. Cool slightly before blending 1 min/speed 10.

2  

Add onion, EVOO and chilli into TM bowl and chop 5 sec/speed 5.

3  

Scrape down and cook 8 min/Varoma/speed 1/MC off.

4  

Add Umami Paste and water and cook 8 min/100ºC/speed 3/MC off.

5  

Replace MC and blend 30 sec/speed 6.

6  

Add salmon and cook 2-3 min/100ºC/Reverse/speed soft.

7  

Serve with steamed rice, lime wedges and coriander sprigs.

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