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Guwahati Bengali Salmon 🇮🇳 Indian
Bengali salmon curry tempered Bengali-style with mustard oil and panch phoron: salmon cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 36 minutes.
Ingredients 🧅 Onion 2 medium, finely chopped 🍅 Tomato 2 medium, chopped 🧄 Garlic 4 cloves, minced 🫙 Ginger 1 tbsp, grated 🌶️ Cumin Seeds 1 tsp 🌶️ Coriander Powder 1 tsp 🌶️ Turmeric Powder 1/2 tsp 🌶️ Red Chili Powder 1 tsp 🫙 Mustard Oil 2 tbsp 🐟 Salmon 400 g, in pieces 🌿 Panch Phoron 1 tsp Optional extras 🌿 Fresh Cilantro 2 tbsp, chopped 🍋 Lemon 1/2, juiced Instructions 1 Rub the salmon lightly with turmeric and salt.
2 Heat the mustard oil, crackle the cumin seeds and panch phoron, then fry the onion until deep golden.
3 Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the panch phoron.
4 Add a splash of water, bring to a simmer, then slide in the salmon and cook gently just until done, 5–8 minutes; don't overcook.
5 Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
Chef's tip
Seafood cooks in minutes; add it last and take it off the heat as soon as it turns opaque.
Guwahati Bengali Salmon
Time 36 min
Serves 4
Level Easy
Prep / cook 19 / 17 min Ingredients 🧅 Onion 2 medium, finely chopped 🍅 Tomato 2 medium, chopped 🧄 Garlic 4 cloves, minced 🫙 Ginger 1 tbsp, grated 🌶️ Cumin Seeds 1 tsp 🌶️ Coriander Powder 1 tsp 🌶️ Turmeric Powder 1/2 tsp 🌶️ Red Chili Powder 1 tsp 🫙 Mustard Oil 2 tbsp 🐟 Salmon 400 g, in pieces 🌿 Panch Phoron 1 tsp Optional 🌿 Fresh Cilantro 2 tbsp, chopped 🍋 Lemon 1/2, juiced Steps Rub the salmon lightly with turmeric and salt. Heat the mustard oil, crackle the cumin seeds and panch phoron, then fry the onion until deep golden. Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the panch phoron. Add a splash of water, bring to a simmer, then slide in the salmon and cook gently just until done, 5–8 minutes; don't overcook. Finish with cilantro and lemon; taste for salt and serve hot with rice or roti. 
