Indian Salmon Curry with Saffron Rice
User Reviews
4.7
123 reviews
Excellent
Indian Salmon Curry with Saffron Rice
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Indian Salmon Curry with Saffron Rice
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Ingredients
For Indian Salmon Curry
- 4 salmon steaks
- ¼ teaspoon mustard seeds
- ¼ teaspoon fenugreek seeds
- 2 sprigs curry leaves
- 5 shallots chopped
- 2 teaspoon shredded ginger
- 3 garlic cloves minced
- 1 tablespoon chili powder add more or less depending on how spicy you want it
- ½ tablespoon coriander powder
- ½ teaspoon turmeric powder
- ¼ teaspoon fenugreek powder
- 1 cup water
- salt to taste
- 2 tablespoon vegetable oil
For Saffron Rice
- 1 cup rice I used jasmine
- 2 cups vegetable broth
- 2 tablespoon butter
- 1 teaspoon saffron threads
- squeeze of lemon or lime juice
- salt to taste
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Instructions
For Indian Salmon Curry
- Heat oil in skillet and add mustard seeds, let it splutter. Add the fenugreek seeds and saute for few seconds.
- Add curry leaves, shallots, ginger and garlic.Saute until shallots turn golden brown.
- Reduce the heat to low and add chili powder, coriander powder, turmeric powder and fenugreek powder. Mix well. Saute for about 5 minutes ,stirring continuously until the color changes to a deep brownish red.
- Add water and bring it to a boil.
- Add salmon steaks and salt to taste. Cover and cook over medium heat, until fish is cooked and sauce is thick.
- Remove from heat and keep covered for at least one hour for the flavors to blend in.
For Saffron Rice
- Pour vegetable broth into a medium-size pot and add butter (you will also need a tight-fitting lid). Place pot on the stove over high heat.
- While broth is coming to a boil, add the saffron, chili, and a squeeze of lemon or lime juice. Stir well.
- Add the rice, plus the salt and stir. Bring to a boil, then reduce heat to low (just above minimum) and cover tightly with a lid. Cook 12-15 minutes, or until liquid has been absorbed by the rice. Tip: Insert a fork or knife straight down into the pot and push the rice aside. If you see liquid, it still needs more time to cook.
- When most of the liquid is gone, turn off the heat and place lid on tight. Allow the pot to remain on the burner another 5-10 minutes, or until you're ready to eat. The residual heat inside the pot will finish steaming the rice.
Nutrition Information
Show Details
Serving
1serving
Calories
562kcal
(28%)
Carbohydrates
46g
(15%)
Protein
39g
(78%)
Fat
24g
(37%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
9g
Monounsaturated Fat
7g
Trans Fat
0.3g
Cholesterol
109mg
(36%)
Sodium
589mg
(25%)
Potassium
1063mg
(30%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1103IU
(22%)
Vitamin C
5mg
(6%)
Calcium
64mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 562 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 562kcal | 28% |
| Carbohydrates | 46g | 15% |
| Protein | 39g | 78% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 109mg | 36% |
| Sodium | 589mg | 25% |
| Potassium | 1063mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1103IU | 22% |
| Vitamin C | 5mg | 6% |
| Calcium | 64mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
123 reviews
Excellent
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