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Indian Salmon Curry with Saffron Rice

Indian Salmon Curry with Saffron Rice

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 35 mins
Servings: 4
Calories: 562 kcal
Course: Dinner
Cuisine: American

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

Instructions

For Indian Salmon Curry
    Cup of Yum
  1. Heat oil in skillet and add mustard seeds, let it splutter. Add the fenugreek seeds and saute for few seconds.
  2. Add curry leaves, shallots, ginger and garlic.Saute until shallots turn golden brown.
  3. 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.
  4. Add water and bring it to a boil.
  5. Add salmon steaks and salt to taste. Cover and cook over medium heat, until fish is cooked and sauce is thick.
  6. Remove from heat and keep covered for at least one hour for the flavors to blend in.
For Saffron Rice
  1. 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.
  2. While broth is coming to a boil, add the saffron, chili, and a squeeze of lemon or lime juice. Stir well.
  3. 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.
  4. 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

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

% 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.