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Indian Salmon Curry

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...

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 4
Calories: 405 kcal
Course: Main Course
Cuisine: Indian

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)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Add the tomato passata and let this simmer for 2-3 minutes more.
  4. 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.
  5. 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.
  6. 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

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

% 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.