Salmon Macher Tel Jhal | Spicy Salmon Curry with nigella seeds | Kalo Jeera diye Macher Jhol
Salmon Macher Tel Jhal (Bengali Salmon Fish Curry) is a spicy Bengali delicacy. This Bengali fish curry is a tomato based curry flavoured with nigella seeds (kalojeera) , garlic and lots of green chillies. Tangy, spicy and so flavourful salmon fish curry is easy to make and takes less than 30 minutes to prepare this fish curry. Serve it with rice to make a perfect weeknight meal!
Servings: 6 people
- 500 grams Salmon/ Rui/ Bhetki
- 3 medium Tomatoes chopped
- 2 large Garlic cloves chopped
- 2-3 Green Chillies
- 1/2 tsp Nigella seeds
- 1 dried Red Chilli broken
- 1/2 tsp Turmeric powder plus 1/2 tsp extra to for marination the fish
- 1 tsp Chilli powder (or as per taste)
- 1/2 cup Coriander leaves chopped
- 1/2 tsp Sugar
- Salt as per taste
- 3 tbsp Mustard oil / Veg oil
Marinate the fish steaks with 1/2 tsp salt and 1/2 tsp turmeric powder and keep aside.
Heat 2 tbsp of mustard oil in a large pan and fry the fish lightly until golden brown. Drain and keep it aside.
Add the rest of the oil to the same pan and heat. Once hot add dried red chilli and nigella seeds.
When the nigella seeds splatters add the chopped garlic and fry for 4-5 seconds.
Then add in the chopped tomatoes and sauté until the tomatoes are soft and mushy.
Now add the turmeric powder, chilli powder, salt, sugar, green chillies and coriander leaves. Mix everything well.
Simmer for 7-8 minutes or until you see the oil seeping through the masala.
Now add a cup of water and bring it to a boil. Then slowly slip in the fried fish and simmer for another 4-5 mins.
Sprinkle with some fresh coriander leaves and enjoy it with hot rice.
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