SALMON IN SPICY MUSTARD SAUCE (BENGALI STYLE FISH CURRY)
A delicious and 'easy to make' curry of Salmon with mustard and other flavorful spices!
Provided by Indira Shyju
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Rub the salmon pieces with the salt and turmeric. Keep aside.
- In a food processor, blend mustard seeds, green chillies, turmeric, red chili pow and salt with ½ cup water to form a smooth paste. Add the rest of the water and blend again. Strain this mixture using a strainer and keep aside.
- Take a medium size wide bottomed cooking pot and add the oil (under tadka). heat the oil and add the tadka ingredients. Let cook for about 30 seconds until the seeds pop. Add the salmon pieces to the oil and lightly fry for about 2-3 minutes on side. Make sure the fish does not stick to the bottom of the pan (Do not Flip them before 2 minutes).
- Add the strained mustard mixture to the fish now. Cover and let cook on low heat for about 15 minutes. Cook uncovered for last few minutes until you get curry of desired consistency.
- Sprinkle with fresh cilantro leaves! Serve with some cooked plain rice.
- Rub the salmon pieces with the salt and turmeric. Take an oven proof baking dish and place the salmon in it in a single layer.
- In a food processor, blend mustard seeds, green chillies, turmeric, red chili pow and salt with ½ cup water to form a smooth paste. Add the rest of the water and blend again.
- Strain this mixture and pour over the fish.
- Bake at 400 deg F (200 deg C) for 20 mins. (Covered for first 15 minutes and then uncovered for last 5 minutes)
- In a small pan, heat the oil and add the tadka ingredients. Let cook for about 30 seconds until the seeds pop. Pour this garnished oil over the baked fish.
- Garnish with freshly chopped cilantro leaves. Serve with some cooked plain rice.
AUTHENTIC BANGLADESHI BEEF CURRY
This spicy beef curry is best served with plain basmati rice or eaten with naan or pita bread.
Provided by Maisha Dewan
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h15m
Yield 6
Number Of Ingredients 15
Steps:
- Heat olive oil in a skillet over medium heat. Add onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
- Stir in the garlic, green chiles, ginger paste, cardamom seeds, cloves, and cinnamon sticks. Cook and stir until the garlic begins to brown, 3 to 5 more minutes.
- Mix cumin, coriander, turmeric, garlic powder, cayenne pepper, and water into the onion mixture. Simmer until most of the water has evaporated and the mixture has thickened.
- Stir in beef chuck pieces until coated with spice mixture; simmer over medium-low heat, stirring occasionally, until the beef is cooked through and tender, about 1 to 1 1/2 hours.
Nutrition Facts : Calories 319.6 calories, Carbohydrate 8.8 g, Cholesterol 68.6 mg, Fat 23.1 g, Fiber 2 g, Protein 19.5 g, SaturatedFat 7.3 g, Sodium 50.4 mg, Sugar 2.9 g
SALMON IN A BENGALI MUSTARD SAUCE
Eat this with plain rice and make the sauce as hot as you like. In Bengal, the mustard seeds are ground at home, but to make matters simpler I have used commercial ground mustard, also sold as mustard powder. You may also use halibut instead of the salmon.
Provided by Madhur Jaffrey
Yield Serves 2-3
Number Of Ingredients 15
Steps:
- Cut the fish into pieces that are about 2" x 1" and rub them evenly with the salt, turmeric, and cayenne. Cover and set aside in the refrigerator for 30 minutes-10 hours. Put the mustard powder, cayenne, turmeric, and salt in a small bowl. Add 1 tablespoon water and mix thoroughly. Add another 7 tablespoons water and mix. Set aside.
- Pour the oil into a medium frying pan and set over medium-high heat. When hot, put in the mustard seeds. As soon as they start to pop, a matter of seconds, add the cumin and fennel seeds. Stir once and quickly pour in the mustard paste. Add the green chilies, stir, and bring to a gentle simmer. Place the fish pieces in the sauce in a single layer. Simmer gently for about 5 minutes, or until the fish is just cooked through, spooning the sauce over the fish all the time.
MACHER JHOL WITH SALMON
Macher Jhol refers to fish curry in Bengali and there are countless different ways fish curry can be prepared. Typically, Bengali fish curries are prepared with fresh lake water fish, which is not easily available everywhere. But you can prepare the exact same dish with salmon and it's delicious, not to mention it's really easy and quick!
Provided by Kankana Saxena
Categories Main Course
Time 20m
Number Of Ingredients 11
Steps:
- Marinate the salmon fillets with ½ teaspoon salt and ½ teaspoon turmeric. Leave it aside for 15 minutes.
- Place a skillet at medium heat and pour the oil. Once the oil heats up, layer the fillets and fry for 1 minute on each side. Then, take it off the pan and keep it aside to be used later.
- In the same pan, sprinkle the nigella seeds and give it a few seconds to sizzle. Then, scatter the onion along with the salt, rest of the turmeric and sugar. Stir around and cook for 3 minutes.
- Add the tomatoes and stir around. Cook for 1 minute. Then, pour 1 and ½ cup of water. Bring it to a boil, cover and let it simmer for 7 minutes.
- After 7 minutes, prepare a roux by mixing the flour with 2 tablespoons of water. This will thicken the curry.
- Pour it to the pan.
- Layer the fish fillets, drop the green chilies and let it simmer for 3 minutes.
- Finally, sprinkle the cilantro and serve it warm with steamed rice.
Nutrition Facts : ServingSize 6 people
BANGLADESHI SALMON CURRY
A light curry that is really tasty. Very quick and easy to cook.
Provided by CurlySuzy
Time 20m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Mix together the lemon juice and 2tsp of cumin in a bowl. Then add the salmon fillets and leave for at least 10 minutes.
- Heat the oil and fry onion, ginger and garlic. Cook until onion is soft.
- Add the cumin, coriander and chilli then the tomatoes and veg stock, stiring.
- Add the salmon to the pan and cook gently for 10 - 15 minutes until the fish is cooked.
- Add the fresh coriander and serve
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