Boroi Khatta with Salmon

Ingredients

For the Khatta

• 3 tbsp oil
• 8 cloves garlic
• 7-8 shallots (depends on size of shallots)
• 1 tsp turmeric powder
• 1 ½ tsp salt
• 40 pieces boroi, rinsed
• 4 ½ cups boiling water
• 1-2 whole green chilies
• 1.5-4 teaspoon sugar (based on taste test)
• 2 limes, juiced
• ½ cup coconut milk
• ½ barberries

For the Salmon

• 7 salmon filets with skin on (de-boned, but skin on) each approx. 3.5-4 inches long, 2.5-3 incheswide and ½-¾ inch thick
• 2 tbsp unsalted butter (at room temperature)
• 1 slice lemon
• Salt to taste
• Freshly ground black pepper to taste
• Handful of fresh chives, chopped/minced
• 2 tsp sumac, ground
• 1 tsp turmeric, ground
• 1 tsp coriander, ground
• ½ oz saffron

Instructions

Making boroi broth

1. 1
   Add boroi to a pressure cooker with boiling water. Seal (make sure the slider is on seal position) and cook on high pressure for 15 minutes. When done, move the valve to vent and release pressure manually.
2. 2
   Leave in the pot until the boroi and broth are ready to use.
3. 3
   Note: If you’re not rushed for time, there is no need to use a pressure cooker. You can cook in a large pot on the stove top for about 45 minutes to an hour, until the boroi have softened and the liquid has absorbed some flavor. Stove top is my preferred method.

Prep Salmon

4. 1
   Preheat the oven to 375 degrees.
5. 2
   Place salmon filets on a plate lined with paper towels. Let rest while cooking Khatta.

Cooking Khatta

6. 1
   While boroi is cooking, peel garlic cloves and blitz to a paste in a food processor. Remove.
7. 2
   Peel and cut shallots, blitz to a paste in the food processor.
8. 3
   Heat oil in a large, deep non-stick pot. Add garlic paste and sauté over medium-low heat. Stir and cook the garlic until it is light brown in color.
9. 4
   Add shallot paste, turmeric, and salt, then stir.
10. 5
    Add a teaspoon of water every minute or so as it starts drying up, stir, and repeat the process for about 10-15 minutes – until the raw smell of shallots and garlic goes away, they’re soft, caramelizing and sticking together, and oil rises to the surface (this is called the Bengali “koshano” technique).
11. 6
    Take one piece of salmon and cut it in half.
12. 7
    When “koshano” is done, add 2 halves of salmon to the pot with spices. Stir the fish carefully, turning once. Cook fish for about 2 to 3 minutes then remove from the pot.
13. 8
    When the pressure cooker is done (or boroi cooking on stove top has softened), add boroi along with the cooking liquid, to the koshano spice mix. Stir well and cook on high heat. Stir from time to time.
14. 9
    When the liquid has reduced and the broth has thickened, do a taste test. If it seems like the broth is tangy enough, add the 2 halves of fish back to the pot, along with a whole green chili. Otherwise, let it cook some more until flavor has developed (time helps develop flavor).
15. 10
    Add lime juice, barberries and coconut milk. Let thicken.
16. 11
    Taste for salt and add more if necessary.

Bake Salmon

17. 1
    Take out a baking pan and line with parchment paper.
18. 2
    Sprinkle the remaining 6 salmon pieces with salt and pepper.
19. 3
    Put butter in a small bowl and melt in the microwave for about 18 seconds.
20. 4
    To the bowl of butter, squeeze a slice of lemon, sumac, coriander, turmeric, and saffron. Stir well.
21. 5
    Place the salmon pieces (skin side down) on the baking pan lined with parchment paper.
22. 6
    Brush the salmon pieces with the butter-lemon mix.
23. 7
    Place the baking tray in the oven and bake for 12-15 minutes. Check starting around 9 minutes to see if they’re looking done (white on top and starting to look flaky). When done, remove from the oven.

Serve

24. 1
    Using a ladle, scoop about half a cup of broth with borois to a soup plate or shallow bowl.
25. 2
    Place cooked salmon on top. Sprinkle it with a little salt and chopped chives.