Salmon Kalia in Panch Phoron Sauce

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Salmon Kalia in Panch Phoron Sauce

Salmon Kalia in Panch Phoron Sauce is a traditional Indian recipe (from the Bengal region) for a classic fish curry flavoured with the Bengali spice blend, panch phoron. The full recipe is presented here and I hope you enjoy this classic Indian version of Salmon Kalia in Panch Phoron Sauce.

prep time

15 minutes

cook time

40 minutes

Total Time:

55 minutes

Serves:

Rating:

Tags : Curry Chilli Recipes Spice Recipes Indian Recipes

This is a traditional Bengali recipe which, traditionally, is made with a relative of the carp, called katla but any strong-tasting freshwater fish will work.

Ingredients:

4 thick salmon fillets or steaks (about 4cm across) [but carp fillets will be closer to the original]
3/4 tbsp ground turmeric
vegetable oil
salt, to taste
2 tbsp Panch Phoron
1 large onion, thinly sliced
225g Charlotte potatoes cut into 0.5cm strips
450g tomatoes
450g cubed courgettes (zucchini) in 1cm dice
2 tsp paprika
1 tsp grated fresh ginger
3 cloves garlic, finely chopped
2 tbsp plain yoghurt
5 red chillies, halved and de-seeded
1 medium tomato cut into 1cm wedges
1 tsp Garam Masala
3 tbsp chopped fresh coriander

Method:

Mix together 1/2 tsp salt and the turmeric and rub over the fish. Cover and leave to stand for a few minutes. Meanwhile heat 1 tsp of oil in a large non-stick pan over high heat. Add the fish fillets and cook for a minute on each side. Remove the fish and set aside.

Add 2 tbsp oil to the pan, add the Panch Phornon and cook for 30 seconds before adding the onion and potato. Stir-fry for about six minutes. Meanwhile purée the 450g tomatoes in a food processor. Add these, along with the courgettes, 1/2 tsp salt, 230ml water, paprika, ginger and garlic to the pan and bring to the boil. Reduce to a low simmer, cover and allow to cook for ten minutes. At this point stir-in the yoghurt.

Transfer the fish fillets to the pan, cover and cook for a further 20 minutes sprinkle with the Garam Masala and chopped coriander then serve garnished with the red chillies and the tomato wedges.