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)

Nutritional Information:

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.

Recipe Description:

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