Salmon fish curry with a hint of cumin|| jeera bata die salmon fish curry

This is a well practiced Bengali fish curry recipe well known for its simplicity and taste.It is a flavorful recipe in which the fish is cooked in mustard oil laden thin broth.
The gravy is such an uncomplicated gravy which can be prepared in a jiffy with the items available in the pantry and tastes best with Steamed white rice.

Type : Curry

Cooking time : 20 minutes

Serve : 4

Ingredients:

• 5-7 pieces of salmon fish cut into curry pieces
• 1 tbs green chilli paste
• 1 tbs cumin powder
• Salt to taste
• 1 tsp turmeric powder
• 1 medium sized potato cut into wedges
• 1 tsp whole cumin
• 1 large tomato chopped
• 2-3 green chillies
• 3 tbs mustard oil
• 1 cup warm water

Procedure :

• Add the mustard oil
• Fry the potatoes and keep aside
• Add whole cumin in the same pan
• Now add the tomatoes and fry them
• Add the green chilli paste
• Mix all the dry spices
• Now add them
• Mix then well and add the potatoes
• Now cook until oil separates
• Add 1 cup warm water and the fish
• Cover and cook for 5inutes at high flame
• Check on the fish and add the green chillies
• Now again cover and simmer for 15 minutes
• You can see now oil has separated
• Your fish curry is ready to serve

We’ve added a step by step video to make it more helpful👇

You can serve this with steamed rice

You can also use different fishes for the same recipe-roh, catla, parshe(mullet) ,cod,tilapia,trout

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