Bengali Salmon Curry
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 35mins
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- Serves
- 4
-
- 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!
Inspired by: https://tenina.com/recipes/bengali-salmon-curryrecipe updated 12 Jan. 2022
Ingredients
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- Onion
- 200 g
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- Salmon filet
- 800 g
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- Steamed rice
- as needed
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- Lime
- as needed
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- Extra virgin olive oil
- 20 g
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- Red chili
- 1
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- Water
- 200 g
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- Umami paste
- 1 tablespoon
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- Coriander
- as needed
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- Sea salt
- 2 teaspoons
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- Cumin seeds
- 1 teaspoon
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- Fennel seeds
- 1 teaspoon
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- Mustard seeds
- 1 teaspoon
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- Smoked paprika
- 1 teaspoon
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- Ground turmeric
- 2 tablespoons
Tools
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Stove
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TM5
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Frying pan
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Tm5 bowl
Step preview
- Add sea salt, cumin seeds, fennel seeds, mustard seeds, smoked paprika and ground turmeric to a clean frying pan
- Toast until fragrant - high heat
- Let cool slightly
- Cool slightly before blending **1 min/speed 10**.
- Add onion, evoo and chilli to thermomix bowl
- Chop *4 sec/speed 5*
- Scrape down and cook *8 min/varoma/speed 1/mc off*
- Add water and umami paste to the TM5 bowl
- Cook - approx 8 min, 100°C, speed 3
- Blend *30 sec/speed 6*
- Add salmon to bowl
- Let rest for 10 minutes, ensuring it is covered in the hot sauce
- Serve with steamed rice, lime wedges and coriander sprigs