Easy Creamy Salmon Curry
User Reviews
4.7
Easy Creamy Salmon Curry
Description
Easy Creamy Salmon Curry begins by sautéing onions, garlic, and ginger, then adding a blend of warm spices including garam masala, cardamom, turmeric, coriander, and paprika to build depth. Tomato paste enriches the sauce's body before coconut milk and stock create a smooth base. The sauce simmers to reduce slightly, concentrating flavors.
Salmon fillets are sliced into chunks, seasoned, and roasted briefly until just firm but not fully cooked. These pieces are then added back into the curry sauce for a short simmer, blending the fish’s richness with the spiced sauce. The curry’s texture is creamy with gentle spice and fragrant notes from fresh and ground ingredients.
This dish pairs well with steamed rice or flatbreads to soak up the sauce, fitting well as a hearty main course.
Ingredients
- 2 tbsp butter
- 1 onion finely chopped
- 3 garlic crushed, cloves
- 2 tsp ginger fresh
- 1 tbsp garam masala
- ½ tsp ground cardamom
- ½ tsp Turmeric
- ½ tsp ground coriander
- ½ tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp tomato paste
- 1 can (400g/14oz) coconut milk
- 1 cup stock
- 500 g (1lb) salmon fillets
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Preheat the oven to 220°C/430°F
- In a large, deep pan or pot set over medium heat, melt the butter and add the onion.
- Cook for a few minutes until soft and translucent. Add the garlic and ginger and cook for 30 seconds.
- Add all the spices and cook for a minute until the pan looks dry and smells aromatic.
- Stir the tomato paste in and cook for another minute then pour in the coconut milk and stock.
- Season the sauce with salt and pepper then reduce the heat and allow to simmer for 10 minutes until the sauce is slightly reduced.
- Slice the salmon fillet into the bite-size chunks and pat dry with paper towel. Place on a sheet pan lined with parchment paper.
- Drizzle over the oil and season generously with salt and pepper. Place in a hot oven and allow to roast for 5-7 minutes until the salmon is firm but not fully cooked.
- Remove from the oven and set aside.
- Once the sauce has reduced slightly, add the salmon to the sauce and allow to simmer for another 5 minutes until the salmon is just cooked but still juicy.
- Adjust seasoning and add lemon or lime juice then garnish with fresh cilantro/coriander.
- Serve with rice, naan bread or roti.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Calories | 435kcal | 22% |
| Carbohydrates | 9g | 3% |
| Protein | 28g | 56% |
| Fat | 33g | 51% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 69mg | 23% |
| Sodium | 1499mg | 62% |
| Potassium | 944mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 260IU | 5% |
| Vitamin C | 6mg | 7% |
| Calcium | 50mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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