Indian Salmon Curry
User Reviews
4.3
12 reviews
Good
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
45 mins
-
Servings
4
-
Calories
405 kcal
-
Course
Main Course
-
Cuisine
Indian
Indian Salmon Curry
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My simple go-to curry for times that I just want a curry, without the wait! Salmon is an absolute perfect ingredient for this fragrant, creamy coconut curry... and the great news is that it's ready in no time! Learn how...
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Ingredients
Spice Mix 1
- 15 fresh curry leaves
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1/4 tsp fenugreek seeds
- 5 black peppercorns
- 2 dried chillies
- 1 cinnamon stick
- 1 tsp black mustard seeds
- 5 cardamom pods
Spice Mix 2
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 2 tsp kashmiri chilli powder
- 1 tsp ground turmeric
- ½ tsp garam masala
- 1 tsp salt
Other Ingredients
- 2 tbsp coconut oil
- 1 400g can coconut milk
- ½ cup tomato passata (or 1 large tomato, blended)
- 1 tsp sugar
- 1 tbsp tamarind pulp
- 500 g fresh salmon (skin off)
- 1 tomato (finely diced) for garnish, optional
- 1 lime (juice of)
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Instructions
- In a wok, heat the oil until hot over a moderate/high heat. Add the fresh curry leaves followed by the remaining ingredients from Spice Mix 1 and stir for 30 seconds until aromatic.
- Add Spice Mix 2 and about 1/2 cup coconut milk. Let this come to a sizzle, stirring constantly to avoid sticking and burning. Stir this way for 2-3 minutes - the oil will most likely start to separate.
- Add the tomato passata and let this simmer for 2-3 minutes more.
- Add 99% of the remaining coconut milk followed by around 1 cup of water. Bring to a simmer and cook gently bubbling for about 8-10 minutes.
- Add the salmon and cook for 5-8 minutes until fully cooked. Remove from the heat and add the sugar, tamarind and a squeeze of lime juice. Gently stir to combine. You're ready to serve.
- I like to serve mine with lots of fluffy basmati rice.
Notes
- Change up the whole spices: Use a combo of around 8 whole spices from Cumin seeds, fennel seeds, peppercorns, cardamom, black cardamom, mace, cinnamon, mustard seeds (black or yellow), fenugreek seeds, cinnamon stick, cloves, nigella seeds, whole dried chillies, cassia bark, coriander seeds, anise, star anise, curry leaves.
- Ground spices: Again, use a combo of ground cumin, coriander, turmeric, paprika, cayenne pepper, chilli powder, Kashmiri chilli powder, nutmeg, garam masala.
- Additional ingredients: Other than those listed I might also add some additional flavours towards the end of cooking. Namely some fresh or frozen peas to the sauce. Cooked french beans and sometimes, cooked spinach leaves. I'll often garnish the curry with fresh cilantro or mint too.
- Make the sauce in advance: You can make the sauce up to stage 6, just before adding the fish. Keep it in the fridge or freezer until you need it, then simply bring it to a simmer and drop in the fish to cook.
- Serving: This curry is best served fresh. You can refrigerate leftovers for a day or two and reheat gently to avoid the fish overcooking or breaking apart.
Nutrition Information
Show Details
Calories
405kcal
(20%)
Carbohydrates
9g
(3%)
Protein
28g
(56%)
Fat
30g
(46%)
Saturated Fat
20g
(100%)
Cholesterol
69mg
(23%)
Sodium
961mg
(40%)
Potassium
969mg
(28%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1057IU
(21%)
Vitamin C
80mg
(89%)
Calcium
75mg
(8%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 9g | 3% |
| Protein | 28g | 56% |
| Fat | 30g | 46% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 69mg | 23% |
| Sodium | 961mg | 40% |
| Potassium | 969mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1057IU | 21% |
| Vitamin C | 80mg | 89% |
| Calcium | 75mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
12 reviews
Good
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