Pan Asian: Salmon with Yogurt & Fresh Herbs (Bangladesh)

PanAsian's picture

Feb. 11, 2013

Gastronaut Skiz Fernando kicks off the third season on his popular cooking show Pan Asian with this delicious recipe from the new cookbook, The Bengali Five Spice Chronicles (Hippocrene Books, 2012) by Rinku Bhattarcharya.


Salmon steak 1 1/2 Pound , cut into cubes
Salt 1 Teaspoon
Turmeric 1 Teaspoon
Garlic cloves 3 (2
Fresh ginger 10 Gram , peeled (1
Onion 1
Green chili 3 (2
Tomatoes 2 , chop
Oil 3 Tablespoon
Cumin seed 1 Teaspoon
Green cardamom 4
Clove 2
Cinnamon stick 5 Gram , broken into pieces (2
Sugar 1 Teaspoon
Greek yogurt 1/2 Cup (8 tbs) (or strained)
Fenugreek leaf 1/2 Cup (8 tbs) (fresh)
Chopped cilantro 2 Tablespoon



1. Season salmon with salt and turmeric. Mix well and set aside.

2. In food processor, drop garlic, ginger, onion, chili, and tomato. Blend to form paste.


3. Place a wok on medium flame and heat the oil in it.

4. Add the cumin seeds, cardamom pods, cloves, and cinnamon stick. Stir and cook for 30 seconds or until the spices darken.

5. Add tomato mixture, stir frequently and cook on medium heat for 15 minutes or until the liquid evaporates

6. Add the seasoned salmon and ½ cup of water. Simmer the salmon for 10 minutes.

7. In a small bowl beat the sugar with yogurt until smooth.

8. Add fenugreek and cilantro. Mix well.

9. Drop yogurt mixture into the fish curry and cook on very low heat for about 5 to 6 minutes.


10. Serve fish curry with white rice.


It is important not to let the curry boil after adding yogurt mixture otherwise the yogurt will break.

Recipe Summary

Difficulty Level: Medium
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 260Calories from Fat 114

 % Daily Value*

Total Fat 13 g20%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 408 mg17%

Total Carbohydrates 10 g3.3%

Dietary Fiber 2 g8%

Sugars 3 g

Protein 25 g50%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet