Best Bangladeshi Salmon Curry Recipes

SALMON IN SPICY MUSTARD SAUCE (BENGALI STYLE FISH CURRY)

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.

TODDLER RECIPE: SALMON CURRY

Steps:

• Season and pan fry the salmon skin side up for 4 minutes in a tablespoon of vegetable oil. Leave it alone, then flip it and cook for another 2 minutes. Remove from the pan and set aside.
• Cook the rice per packet instructions. Fry the onion in the remaining vegetable oil for 3-4 minutes then add the garlic and ginger. Add the turmeric and a splash of water and mix well.
• Add in the diced pepper and mange tout, cook for a further minute then add the can of coconut milk. Mix well and it'll go this lovely golden colour. Simmer away for 7-8 minutes.
• Add in the spinach and cook for 2 minutes so the spinach wilts. Then place the salmon back in and cook for 2 more minutes. Serve with the rice topped with coriander.

SALMON IN A BENGALI MUSTARD SAUCE

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.

AUTHENTIC BANGLADESHI BEEF CURRY

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.