Sprinkle with fresh cilantro leaves! I am so glad you liked it! Put the onion, garlic, ginger, chilli and coriander stems in a food processor or blender, then whizz to … Fish curry is one of the most versatile fish dishes. excellent recipe….. myself being a bong, fish with mustard sauce is my favorite! Add the salmon pieces to the oil and lightly fry for about 2-3 minutes on side. Serve with some cooked plain rice. Keep the skin on the fish if it’s wild! mgh How could I forget the Goans! You are absolutely right. I had to change up things a bit since I didn’t get chicken wings to begin with and so used drumsticks. Required fields are marked *. . For me, that dish is bhaat, daal, and macher jhol. In a food processor, blend mustard seeds, green chillies, turmeric, red chili pow and salt with 1/2 cup water to form a smooth paste. Save my name, email, and website in this browser for the next time I comment. And I think if I cook fish regularly, eventually I’ll get there. I will suggest starting with some fresh water fish like tilapia where the fishy taste is not very intense. Cut the salmon into big chunks, around 6cm x 6cm, and add to the pan. So I think it’s only a matter of time before they like fish curry. The salmon will cook very quickly, especially if they’re cut into small squares, so just keep an eye on the fish and remove from heat so that they’re as soft and succulent as possible. “It takes a village to educate a world!”. Finish with … Ingredients of Halibut Fish Curry. Nor is she the one to note down exact recipes. Strain this mixture and pour over the fish. yeah I hope you get to satisfy your craving! thx so much for the recipe. Maddy’s (non-Bengali) version of ‘macher jhol’ – a Bengali-style light fish curry. yes this is indeed one flavorful curry. In a food processor, blend mustard seeds, green chillies, turmeric, red chili pow and salt with  1/2 cup water to form a smooth paste. Linking to Throwback Thursday this week. And I … Best part – it is delicious! 1/2 tsp kalo jeere (black cumin) I’m saving this for inspiration, thanks darlin! 3 cloves garlic Add the onion, garlic and ginger to the pan and cook, stirring, for 2 minutes over a medium-high heat. that’s great to know Ronit! 1/2 tsp turmeric powder lol it looks like we’ve literally exchanged recipes this week! Kalo jeere (black cumin) – the most important spice for Bengali cuisine! Strain this mixture and pour over the fish. Salt, to taste This site uses Akismet to reduce spam. Also linking to Fiesta Friday. You, however, can also use salmon for the recipe. Take an oven proof baking dish and place the salmon in it in a single layer. Beat the curd until smooth. Doi maach. But I have to try yours first! mustard and dill sounds good! Yes its an easy and flavorful dish! Another beautiful dish I must try. Ingredients. It takes about 15-20 minutes and serves 3-4 people. Ingredients. When hot, flash fry the salmon and transfer the fish to the cauliflower curry pan. https://healthyindiankitchen.wordpress.com/2016/05/06/mustard-fish-curry-baked-in-oven/ mgh, yes that’s smart. If the mixture is … This is that one little secret trick that’ll transform your Indian Salmon curry into something so irresistibly good! Also check, Bengali fish curry with potatoes and cauliflower. My family hails from West Bengal in India and we’re obsessed with fish. Yes I have posted one already…you can have a look here mgh, yeah this is a good curry to have in your repertoire if you are a fish lover. If it passes easily then the cooking is done. Add in salt, tomatoes (or ketchup) and the remaining haldi. I’m glad you and your family enjoyed it. (Madelyn Griffith-Haynie – ADDandSoMuchMore dot com) Indian Bridal Inspiration: Sabysachi Mukherjee. I will try yours soon too and let you know! This spicy Bengali curry made with pomfret, turmeric, mustard seeds, and green chile peppers is perfect for fans of fish and Indian flavors. ( Log Out /  Use the same wok + fish fried oil: Cook the rest of the curry in the same wok you fried the salmon & also use the fish fried left over oil. 1/2 tomato, diced (can be substituted with 1/2 tsp tomato ketchup or paste) My friend Samita suggested this recipe to me recently one evening amidst all of us ladies bantering as usual at a recent gathering at her place. And this is one curry that I am sure has come to stay in my kitchen. I hope you enjoy it as much as I do! Add in the red chilli powder and turmeric powder. And if you make it really spicy, it will absorb all the flavors of the spices! Rub the salmon pieces with the salt and turmeric. Sprinkle the turmeric and salt over the fish and mix well to ensure every piece of fish is well coated with the marinade. 1/4 tsp cumin seeds. (Covered for first 15 minutes and then uncovered for last 5 minutes). 2. 4 tsp mustard seeds(I used brown mustard only but you can use mix of brown and yellow) Let cook for about 30 seconds until the seeds pop. Rice, lentils, and fish curry. Can’t live without it? Strain this mixture using a strainer and keep aside. sounds good. 300g oily fish fillets cut into 2” pieces (I’ve used barramundi, but you could also use red snapper, salmon, pomfret, sea bass, tilapia…) 2 medium potatoes, peeled and cut into narrow wedges But there is one more fish eating community…that’s the Goans? Rub fish evenly with half of the salt, turmeric, and cayenne; set aside. 1/2 cup water plus 1 cup more water, For tadka(oil garnish) I am sure you won’t be disappointed. I LOVE the easy ones that look otherwise. Hope one day we can transmit smell and taste of food via network, similar to audio and video!! , Your email address will not be published. I will post it soon. 1/2 tsp turmeric powder ADD Coach Training Field founder; ADD Coaching co-founder When it comes to eating fish, I don’t think any other state in India can beat the Bongs (bengalis) or the Mallus (Keralites) I am so relieved that my naturopath has asked me to continue eating fish as it is beneficial for me. https://www.canadianliving.com/food/recipe/bengal-style-fish-curry Pour half a cup of water into the mixture and let the salmon simmer in this mixture for a few minutes. 1. This Salmon Curry in Indian Style is so easy to make at home with just a few handy oriental spices. Though very different your post reminded me of my recipe for salmon with mustard and dill (posted long ago in the blog) that I haven’t made in a while. yeah definitely sounds like you are just a few steps away from trying a fish curry now . It’s of easy and simple diy curry. Add in the onions, garlic, and ginger and fry this mixture together for a minute or till the onions are slightly brown. thank you Patty! She is not the one to fuss over recipes. And you know the best thing about this curry? 1 tsp salt To make the doi maach or the Bengali fish curry with yoghurt you will need to follow two simple steps. After that I have made it a couple more times now and I additionally strain the paste to get a fine texture for the curry plus it takes away the very pungent mustard taste. Change ), You are commenting using your Facebook account. yeah fish is indeed very healthy especially salmon, tuna, mackerel, anchovies etc. The straining does tone down the pungency considerably and also makes the texture of the curry better. Add the rest of the water and blend again. Thanks, Indu! 1/4 tsp ginger paste Marinade the salmon pieces in 1 and a half tsp of haldi and season generously with salt. Stir in the garlic and ginger and fry for a minute. xx, Quickly add the onion mix and fry for about a minute until the aroma hits you, then add the curry … 1/4 teaspoon … Take a medium size wide bottomed cooking pot and add the oil (under tadka). The ultimate comfort food that made our home feel like home, no matter where in the world we were. Macher Jhol refers to fish curry in Bengali and there are countless different ways fish curry can be prepared.What I am sharing today is the simplest version of a Bengali fish curry using salmon. Love the beautiful color of the sauce! Serve the salmon shorshe with hot steamed rice. xx, 3. ( Log Out /  species of fish from carp family. Add the rest of the water and blend again. In a bowl, stir remaining salt, turmeric, and cayenne with mustard powder and 1 ⁄ … Change ). But today’s post is on the Bengali fish curry where mustard is the star. First, is to marinate the fish and second is too cook it. This completes the Salmon Shorshe. Change ), You are commenting using your Google account. heat the oil and add the tadka ingredients. Thank you, Serve with a plate of hot rice and make sure to mix it with the curry to enjoy the true flavor of ‘macher jhol’. Fish does take a bit of time especially if you haven’t had it much since childhood. My indian palate is very strong . ‘. Your email address will not be published. Prepare 1 of hallibut or salmon fish head or any fish fillet. Looks so very tasty. A pity we don’t cook fish or any non-veg food at home but will look out for Bengal fish curry when I eat out. I checked out some online recipes for bengali curry and some of them used tomatoes which my diet does not permit. Add in the salt Make sure the fish does not stick to the bottom of the pan (Do not Flip them before 2 minutes). Bake at 400 deg F (200 deg C) for 20 mins. Fish Curry (Bengali Style) is a delightful recipe native to the state of Bengal. . Add the onion, garlic and ginger to the pan and cook, stirring, for 2 minutes over a medium-high heat. Learn how your comment data is processed. Indeed this dish looks interesting. It’s usually simple and uncomplicated, the meal that you remember eating on a weeknight after a long day of school and homework. Keep aside for a few minutes. Thanks for sharing this lovely recipe. Do not over stir or disturb too much otherwise the salmon will break apart. Heat oil on a non-stick pan – use your best judgment, but I usually add a little extra than I normally would. 2 Salmon Fillets - marinade in juice of 1 lemon and 2 tsp Cumin 1tbsp Veg Oil or mustard oil 1 onion 2 cloves garlic 2cm ginger 1 tbsp cumin Add the sea salt. My unaccustomed taste buds tend to become overwhelmed and can’t taste anything else. Coat the salmon in the tomato and spinach sauce, taking care not to break up the salmon pieces. What an incredible color – I imagine straining does temper it a bit! Fry the salmon on each side for a minute. Heat oil in a pan/kadai, add in onions and cook till golden brown. If the paste is burning or sticking to the base of the pan, add a splash of water. It came out wonderful and so tasty. Even “three-alarm chili” is too hot for me — and my brother’s recipe for 10 Alarm burns down my house! It will be good up to 5 days in the fridge after cooking. True no one can beat the bengalis and mallus! I too love mustard with salmon. Though traditionally done with fish like Rohu or Carp, I find salmon perfect in this sweet and spicy yogurt gravy. Garnish with freshly chopped cilantro leaves. Add the strained mustard mixture to the fish now. I am truly eager to try it – tho’ I am probably likely to dial back the heat in most of your recipes. 1 teaspoon of lemon juice and 1/2 teaspoon of salt for 20 mins 4 green chillies https://www.bbcgoodfood.com/user/756089/recipe/bangladeshi-salmon-curry https://kitchenmai.com/doi-maach-bengali-fish-curry-with-yoghurt Then I did not have blackened spice mix so created my own blend using your suggestion. 3/4 pound skinless salmon fillet Isn’t that just a step away? When the fish has marinated, set up a frying pan on medium heat, to fry the fish. Bake at 400 deg F (200 deg C) for 20 mins. Wish I could send it to you . What d’ya think? Loved going thru’ Godhuli (Mrs GCG)’s Blog. Enter your email address to follow this blog and receive notifications of new posts by email. Oil. Lay fish in a flat dish. Increase the heat to high and gently drop in the salmon pieces. My recipe will never be as good as hers, but at least it satisfies my cravings for a little taste of home on cold Chicago nights. Set aside for 30 minutes. Every family has that one meal that reminds them of home. Hey you are absolutely right! We have been travelling a lot. Hi Angie, is it just your family that doesn’t like fish or do you not like it either? Thanks for sharing with us on Throwback Thursday! Salmon simmering in the light curry of onions, garlic, ginger, tomatoes and turmeric. 1/4 onion, diced Add in chili and coriander powder and mix well. This dish is really easy to make and looks so sophisticated! Indian Salmon Curry – Juicy fresh Salmon pieces cooked in a fragrant onion based curry sauce that’s exactly what you’ll have. the mustard imparts it so much flavor without it being too overpowering. Plus it looked too easy! Gurjali Macher Jhol (Bengali-Style Fish Curry with Indian Salmon or Rawas) It’s been a while since I shared my last recipe. This site uses Akismet to reduce spam. Then I need to try your recipe next! 1/4 teaspoon salt Pour this garnished oil over the baked fish. Heat the oil in a skillet over medium-high heat; cook the fish in the oiled skillet until golden brown, 2 … yes absolutely Mollie. I have been having a craving for fish curry this month and seeing your delicious mustard sauce fish curry, my craving has intensified. In a food processor, blend mustard seeds, green chillies, turmeric, red chili pow and salt with  1/2 cup water to form a smooth paste. Pieces of salmon, cut in squares, marinaded in turmeric and salt. When the pan is hot, add the cooking oil and heat. 1/2 tsp salt Turn off the heat and cover the mixture to let the salmon continue cooking until ready to serve. I have posted both of these recipes. Change ), You are commenting using your Twitter account. In a tadka pan, heat the oil and add the tadka ingredients. Put … In Kerala too folks are the same – they start complaining if they don’t get their fish everyday! This spicy Bengali curry made with pomfret, turmeric, mustard seeds, and green chile peppers is perfect for fans of fish and Indian flavors. Rub the salmon pieces with the salt and turmeric. 300g oily fish fillets cut into 2” pieces (I’ve used barramundi, but you could also use red snapper, salmon, pomfret, sea bass, tilapia…) 2 medium potatoes, peeled and cut into narrow wedges 2 pounds fillet or steak of wild fish with skin-in (preferably a high Omega 3 fish like salmon) 1 Large Onion, diced or sliced So in the end I really did what Samita had suggested. I really, really try to eat more fish, honest! Learn how your comment data is processed. Prepare 1 cup of water. Mast hoga re! Ingredients. – it is so darned easy to make! To rub on the fish: Process: In a heavy bottomed pan heat the oil and over a high flame-fry each side of the fish for 2 to 3 minutes, then remove from oil. https://www.canadianliving.com/food/recipe/bengal-style-fish-curry Really? yes it is indeed very tasty. Cover and let cook on low heat for about 15 minutes. https://ronitpenso.wordpress.com/2013/02/17/salmon-fillet-with-dill-mustard-honey-topping/, I already bought the salmon and ingredients and plan to make your dish tomorrow. I have also made it over the stove top. https://www.faskitchen.com/bengali-fish-curry-recipe-macher-jhol-recipe But as they get older they are more open to different dishes, including teriyaki salmon, etc. Let cook for about 30 seconds until the seeds pop. Ingredients. Check if the fish is done by sticking a fork in the fish. I always have salmon in the freezer so I’m thinking this recipe will be in the virtual recipe box. ha ha Avila. A little bit of extra oil makes curries more delicious! This way even if you can’t find the authentic lake water fish, you will still get to enjoy Bengali style Macher Jhol with salmon.. Macher Jhol Samita, cooks up lovely lip-smacking dishes in a jiffy in her easygoing, carefree manner. Salmon simmering in the light curry of onions, garlic, ginger, tomatoes and turmeric. Thank you so much! ( Log Out /  . I’ve tried your recipe yesterday – I reduced the amount of chilies a bit, and added some grated ginger to the paste. The fish is deep fried before adding it to the gravy https://blog.arousingappetites.com/bangladeshi-fish-curry-shorshe Thanks again (to you and to Shiva). Sorshe salmon (salmon in mustard curry) Surmai (seer fish) gassi. Keep aside. yes do lower the quantity of heat. Growing up, we moved from the United Arab Emirates, to France, to Indonesia, to Texas and Bombay, but fish was always a staple with our dinner. Btw have you posted your recipe for this? For days when you crave a simple meal, you can easily make fish curry with the ingredients available in … I will definitely try it! I love kerala fish curry any day but this one is a close second! as long as they don’t get fish everyday they are not considered as happy souls??…. [recipe title=”Salmon in mustard sauce (Bengali Style Fish Curry)” time=”About 30 minutes” difficulty=”Easy” servings=”makes 4 servings when served with rice”], 6-8 Salmon pieces (boned-in and with skin preferred), about 1 inch thick My kids, though, prefer it fried. I love your version too it’s lovely? I would love to see if yours is any different. I made chicken curry just a couple of days ago that they absolutely loved! what a coincidence! If interested, you can check the recipe in this link: It is a very tasty combination. If the paste is burning or sticking to the base of the pan, add a splash of water. Add in ginger garlic paste and cook for 1 min. The best part about living in different countries is that we would get to try different types of local fish (pomphret, carp, Indonesian gurami, Bengali hilsa), but always cooked as a simple macher jhol with Bengali spices.