Bengali Fish Curry with Cauliflower and Potatoes

Nutrition values are AI-estimated based on ingredients.

• 540 gm salmon fillets
• 260 gm cauliflower florets
• 300 gm potatoes
• 1 large onion
• 2 medium tomatoes
• 1 small tomato (wedges)
• 1 tbsp grated ginger
• 1.5 tsp turmeric powder
• 1 heaped tsp Kashmiri chili powder
• 1 heaped tsp ground cumin
• 1.5 tsp salt
• 1 tsp sugar (optional)
• 1 dry bay leaf
• 1 tsp nigella seeds
• 1.5 to 2 cups hot water
• 4 tbsp cooking oil
• Chopped cilantro
• Whole green chilies

1. 1Season salmon fillets with turmeric and salt, then set aside.
2. 2Blanch cauliflower florets in salted boiling water for 3-4 minutes, then drain.
3. 3Cut peeled potatoes into thick wedges.
4. 4Shallow fry potato wedges in oil until golden brown, remove and set aside.
5. 5Shallow fry blanched cauliflower in the same pan until lightly browned, remove and set aside.
6. 6Shallow fry seasoned salmon fillets for a few seconds on each side until lightly colored, then remove.
7. 7In the same pan, temper with bay leaves and nigella seeds, then sauté sliced onions with a pinch of salt until softened.
8. 8Prepare a spice paste with grated ginger, turmeric, chili powder, cumin, and water.
9. 9Add sugar (optional) to onions, then add the spice paste and cook for a few seconds.
10. 10Stir in pureed tomatoes and cook on medium heat until oil separates.
11. 11Add whole green chilies, fried potatoes, and hot water, then bring to a boil.
12. 12Gently add fried cauliflower and salmon fillets to the simmering curry.
13. 13Simmer briefly until fish is cooked through and gravy thickens.
14. 14Garnish with fresh tomato wedges and chopped coriander leaves, then serve.

These instructions are our analysis of the original video. Watch on YouTube →