The World Food Recipe Box

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The World Food Recipe Box

Let's Cook

Bengali Salmon Jhol


Bengali Salmon Jhol

Ingredients:

Allergens in bold

Aromatic Spice Blend

Salmon Fillet (fish)

Crushed Ginger (sulphur dioxide and sulphites)

Onion

Green Chilli

Potato

Cumin Seeds

Mustard Seeds (mustard)

Fresh Curry Leaf

Basmati Rice

Coriander

Tomato Passata

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

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