Bengali Salmon Curry
A deliciously fragrant curry shared with us by Tenina Holder from Cooking with Tenina. Umami paste can be a difficult ingredient to find, so here is a link to Tenina's recipe so you can make your own. The flavour that umami paste gives this dish makes that recipe worth keeping handy.
Recipe Tester Feedback: “I never would have thought to make a curry with salmon, but this dish worked beautifully. The salmon wasn’t overpowering, nor the spices – it was a fabulous balance." - Rachael
Contains: Gluten / Dairy / Nuts
*Variations: Can be made without Gluten / Nuts
Preparation Time 15 minutes
Cooking Time 19 minutes
Can be frozen
You will need:
internal steaming basket
- cumin - 1 tsp, seeds
- dried fennel - 1 tsp, seeds
- mustard seeds - 1 tsp
- mustard powder - 1 tsp
- paprika - 1 tsp
- turmeric - 2 Tbsp
- sea salt - 2 tsp
- onion - 200g, peeled and chopped roughly
- olive oil - 20g, extra virgin
- chilli - 1, red, chopped, seeds left in (or to taste)
- umami paste - 25g (*ensure GF, NF if required)
- water - 200g, boiling
- salmon - 500g, skinless, fillet, cut into 7cm cubes
- rice - steamed, to serve
- lime - wedges, to garnish
- fresh coriander - to garnish
- Add the cumin seeds (1 tsp), fennel seeds (1 tsp), mustard seeds (1 tsp), mustard powder (1 tsp), paprika (1 tsp), turmeric (2 Tbsp) and sea salt (2 tsp) into a dry frying pan and toast on a high heat until smoking and fragrant. Allow to cool slightly.
- Add the spices from Step 1 to the mixer bowl. Program 1 minute / Speed 10.
- Add the chopped onion (200g), extra virgin olive oil (20g) and chopped chilli (1) to the bowl. Chop Speed 5 / 5 seconds. Scrape down sides.
- Program 8 minutes / Steaming Temperature / Speed 1, measuring cap off.
- Add the umami paste (25g) and boiling water (200g) to the bowl. Program 8 minutes / 100C / Speed 3. Set the internal steaming basket on the lid to avoid spatters.
- Blend Speed 6 / 30 seconds, measuring cap on.
- Add the cubed salmon (500g) to the bowl. Program 2-3 minutes / 100C / Reverse+Stirring Speed, measuring cap on.
- Serve with steamed rice, lime wedges and coriander sprigs.
Make your own!
*Make your own umami paste with this recipe from Cooking with Tenina.