Indian Salmon Curry with Saffron Rice
User Reviews
4.7
Indian Salmon Curry with Saffron Rice
Description
The Indian Salmon Curry starts with tempering mustard and fenugreek seeds in oil until fragrant and popping. Curry leaves, chopped shallots, shredded ginger, and minced garlic are sautéed until the shallots brown lightly. Ground spices including chili powder, coriander, turmeric, and fenugreek powder are added and cooked on low heat until the mixture darkens, developing a rich, deep flavor. Water is then added to form a sauce that is brought to a boil before adding salmon steaks seasoned with salt. The fish cooks covered over medium heat until tender and the sauce thickens.
Saffron Rice is prepared separately by boiling vegetable broth with butter and saffron threads. A splash of lemon or lime juice adds brightness to the broth before jasmine rice and salt are added and cooked until fluffy. The rice is aromatic with the distinctive golden hue and flavor imparted by the saffron.
Plating the salmon curry alongside saffron rice creates a balanced meal showcasing a spiced, tender seafood curry paired with subtly flavored rice. The dish brings together complex Indian flavors with a pleasing texture contrast between succulent fish and fluffy rice.
Ingredients
For Indian Salmon Curry
- 4 salmon steaks
- ¼ teaspoon mustard seeds
- ¼ teaspoon fenugreek seeds
- 2 curry leaves sprigs
- 5 shallot chopped
- 2 teaspoon ginger shredded
- 3 garlic minced, cloves
- 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
- lemon juice or lime juice, squeezed
- salt to taste
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 DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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