FISH CURRY RECIPE | SIMPLE FISH CURRY WITH VEGETABLES FROM BENGAL

fish

🥗Healthier: tofu

💰Cheaper: chicken

Tofu provides a plant-based option, while chicken is often more affordable.

mustard oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is typically less expensive.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley offers a similar flavor profile, while dried herbs can be more economical.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers reduce heat while adding sweetness, and jalapeños are often cheaper.

Rub salmon with half a teaspoon of turmeric powder, half a teaspoon of salt, and a teaspoon of mustard oil.

Make a spice paste with a tablespoon of ground coriander, a teaspoon of ground cumin, half a teaspoon of turmeric, and 2 teaspoons of kashmiri red chili powder mixed with 1 tablespoon of grated ginger and 4 tablespoons of water.

Cut potatoes and set aside.

Heat mustard oil on high heat until smoking, then reduce to low heat.

Fry the salmon in batches for less than a minute on each side, then remove from the pan.

Fry the potatoes on medium-high heat until golden brown, then remove from the pan.

Fry eggplant until almost done, then remove from the pan.

Add bay leaf, 2 dry red chilies, and a teaspoon of cumin seeds to the pan and fry on low heat for a few seconds.

Add sliced onions with a pinch of salt and fry until pale and soft.

Add the spice paste and fry on low heat for a minute, then add 2 medium chopped tomatoes and a sprinkle of salt, cover and cook until tomatoes are mushy.

Add 2-3 cups of water and bring to a boil, then add salt and potatoes, cover for about 6 minutes.

Add the salmon and its juices, cover and cook on medium-low heat for 8 minutes.

Finally, add the eggplant, cover for 2 minutes, and serve with steamed rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens