Bengali Salmon Jhol
For 2 (For 4)
Aromatic Spice Blend: 2 pods (4 pods)
Salmon Fillets: 1 pack (2 packs)
Ginger: 1 piece (2 pieces)
Onion: 1 (2)
Green Chilli : 1 (2)
Maris Piper Potatoes: 1 (2)
Savoury Tarka Blend: 1 pod (2 pods)
Fresh Curry Leaves: 1 sprig (2 sprigs)
Basmati Rice: 1 pack (2 packs)
Coriander: 1 bunch (2 bunches)
Sautéed Tomato: 1 sachet (2 sachets)
Per serving: Energy (kcal) 676 Fat 23g of which saturates 5g Carbohydrates 81g of which sugars 5g Protein 40g Salt 0.31g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
The area known as Bengal covers the fertile floodplains of the world’s largest delta, where the Ganges river meets the sea. ‘Fish and rice make a Bengali’, goes the saying, and indeed macher jhol (‘fish stew’) is still the main event at the multi-course extravaganza that is a traditional Bengali meal. While the ingredients might seem humble, Bengali techniques maximise on flavour. Frying the fish to develop a flavourful sear is crucial, as is the mustard seed tarka at the stew’s base. Mustard is treated as a spice, vegetable and cooking oil; its surprisingly pungent kick leaps out of the region’s deceptively simple home cooking.
Preparation time:For 2 - 35 minsFor 4 - 45 mins
Cooking time:For 2 - 60 minsFor 4 - 70 mins
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