Deb's Messy Kitchen - Salmon Maach’er Jhol скачать в хорошем качестве

Deb's Messy Kitchen - Salmon Maach’er Jhol

Craving something warm, comforting, and full of Bengali soul? This Salmon Maach’er Jhol is exactly that — a light, flavourful curry that comes together with simple ingredients and that unmistakable mustard‑oil aroma. Perfect for weeknights, perfect with steamed rice, and absolutely perfect if you love fish curries that don’t feel heavy. Ingredients: Salmon: 3–4 pieces Green chillies: 2 (slit) Onions: 2 medium or 1 large (thinly sliced) Tomatoes: 2 (sliced) Coriander: a generous bunch (stems included for extra aroma) Mustard oil: for marinating, frying, and cooking Turmeric powder: 1 tbsp Red chilli powder: ½ tbsp Salt: to taste How it comes together: Start by descaling and washing the salmon, then marinate it with turmeric, a touch of chilli powder, salt, and a drizzle of mustard oil. While it rests, prep your chillies, onions, tomatoes, and coriander. Heat mustard oil in a pan and lightly fry the fish — just a minute or two on each side. Take them out before they overcook. In the same pan, add more oil if needed and toss in the green chillies, followed by the onions. Once the onions turn translucent, add the tomatoes and let them soften. Mix in turmeric, red chilli powder, and salt, then pour in hot water to help the spices turn into a smooth, fragrant paste. Cover and let it cook for 7–8 minutes, stirring occasionally. Add the fried salmon back in and gently mix so the pieces stay intact. After a couple of minutes, pour in more hot water to create that beautiful jhol (gravy). Let it bubble, finish with fresh coriander, adjust the salt, and you’re done. A simple, homely curry with bold flavours — this Salmon Maach’er Jhol is comfort in a bowl. Enjoy!