Bengali Salmon Curry
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!
- Onion200 gpeeled, halved
- Salmon filet800 gskinned
- Steamed riceas neededdrained
- Limeas neededcut into wedges
- Extra virgin olive oil20 g
- Red chili1
- Cilantroas needed
- Water200 g
- Umami paste1 tablespoon
- Sea salt2 teaspoons
- Cumin seeds1 teaspoon
- Fennel seeds1 teaspoon
- Mustard seeds1 teaspoon
- Smoked paprika1 teaspoon
- Ground turmeric2 tablespoons
Ingredients
- 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
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
