DELICIOUS SALMON CURRY, INDIAN. COOKED WITH SPICES AND SIMMERED IN COCONUT MILK. READY TO EAT IN 35 MINUTES!
This Indian Salmon fish recipe is delicious and bursting with flavour. It is SO tender and is the easiest, most satisfying meal ever! All you need are a few ingredients and 35 minutes.
You will be blown away by this restaurant quality salmon recipe made using South Indian flavours!
Salmon Curry - Indian
This is one of my favorite meals ever. I have only really got into Salmon recently and keep finding new and delicious ways to eat it regularly.
The best thing though? My family love it too and were impressed that it was such a healthy recipe too!
Health Benefits of Salmon
Salmon is is a great protein source that is rich in heart healthy omega-3s, and low in saturated fat as well as calories. It is also an excellent source of many B vitamins, antioxidants and potassium.
Studies show that salmon can help lower inflammation and may improve brain function and even reduce symptoms of anxiety, depression and the risk of age related memory issues.
How do i know the salmon is cooked?
Apart from the obvious colour change in the Salmon, the best way to check if the salmon is cooked through, is to insert a fork into the center of the fillet and slightly twist it.
If it comes out flaky, opaque and moist, then it is ready.
Is salmon sustainable?
You can check if your Salmon is sustainable by checking out suppliers here. MSC labelled salmon comes from a fishery that has been independently certified to the MSC Fisheries Standard.
This can be identified via a blue MSC sticker on the outer packaging.
Brands who have committed to selling sustainable salmon are Aldi, Lidl, and Tesco.
How to make Indian Salmon
What to serve with this recipe
For sides:
storage
Fridge – This recipe keeps well in an airtight container in the fridge for up to 2 days.
Reheating – If you need to reheat leftovers. you can add a splash of water to the pan and reheat slowly until warmed through. You can reheat it in the microwave too.
Freezer – I would not recommend freezing this recipe.
tips and hints for Salmon Curry - Indian
How to know when the fish is done - You can check with your finger or a fork by gently poking in the center of the fillet, seeing if it breaks into flakes. pieces.
Lemon - A squeeze of Lemon Juice before serving helps to bring the flavours together.
Marinade - You can marinade the fish for up to 30 minutes but this isn't necessary.
Coconut Milk - This recipe works without the coconut milk too. If you prefer not to use coconut milk, simply omit it from the recipe.
Flour - Gram Flour can be substituted with plain flour.
Check the pan - Before adding the dry spices, if the pan looks dry, add a splash of water.
Check seasoning - After adding coconut milk, taste and season accordingly.
Other Recipes using Fish
**if you make something from tiffin and tea, i would love to see your creations! don’t forget to rate this recipe and leave a comment below! we love to hear from you. safira x
Indian Salmon Fish
DELICIOUS INDIAN SALMON FISH COOKED WITH SPICES AND SIMMERED IN COCONUT MILK. READY TO EAT IN 35 MINUTES!
Ingredients
Marinade
- 4 Salmon Fillets
- 2 tbsp Oil Divided
- 1 tsp Turmeric Powder
- 1/2 tsp Salt
- 3/4 tsp Chilli Powder
- 1 tbsp Gram Flour
Curry
- 1 tsp Mustard Seeds
- 10 Curry Leaves
- 1 large Onion diced
- 1 tsp Salt
- 6 cloves Garlic crushed
- 2 inch Ginger crushed
- 2 Green Chilli Snapped in half
- 3/4 tsp Turmeric Powder
- 1.5 tsp Coriander Powder
- 1.5 tsp Cumin Powder
- 1 tsp Chilli Powder
- 1/2 tsp Black Pepper
- 200 ml Tomatoes Pureed (I used Passata)
- 1 tsp Garam Masala Powder or Madras Curry Powder
- 400 g Coconut Milk
- 1/2 Lemon Juice Only
Instructions
-
Marinade the fish in all the ingredients minus the gram flour. You can do this for up to half an hour or use immediately. Flick with gram flour. Fry the salmon for 2 minutes each side in a hot pan with oil. (Make sure the oil is very hot before adding fish). Then set aside.
-
Add oil into the same pan over medium high heat. Add the mustard seeds and curry leaves.
-
Once the mustard seeds crackle, add the onions, salt and cook for 5 minutes before adding the garlic, ginger and green chilli.
-
Add the turmeric powder, coriander powder, cumin powder, chilli powder and black pepper. If the pan is dry, add a splash of water. Cook for 2 - 3 minutes before adding the tomatoes.
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Cover the pan with a lid and turn the heat down. Simmer the tomatoes for 15 - 20 minutes until the oil seperates at the sides.
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Add the garam masala or curry powder and cook for 2 minutes before adding the coconut milk.
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Stir through and add the salmon back in to the pan. Cover and simmer for 2 - 3 minutes. Add the lemon.
Recipe Notes
MSC Standard - You can check if your Salmon is sustainable by checking out suppliers here. MSC labelled salmon comes from a fishery that has been independently certified to the MSC Fisheries Standard. This can be identified via a blue MSC sticker on the outer packaging.
Marinade - You can marinade the fish for up to 30 minutes but this isn't necessary.
Coconut Milk - This recipe works without the coconut milk too. If you prefer not to use coconut milk, simply omit it from the recipe.
Flour - Gram Flour can be substituted with plain flour.
Check the pan - Before adding the dry spices, if the pan looks dry, add a splash of water.
Check seasoning - After adding coconut milk, taste and season accordingly.
What to serve with this recipe
For sides:
storage
Fridge – This recipe keeps well in an airtight container in the fridge for up to 2 days.
Reheating – If you need to reheat leftovers. you can add a splash of water to the pan and reheat slowly until warmed through. You can reheat it in the microwave too.
Freezer – I would not recommend freezing this recipe.
Veena Azmanov says
Salmon sounds yum and this is surely my comfort meal. Perfect lunch option.
Safira says
Hope you enjoy it. Great comfort food indeed!
Erin says
This curry is simple and delicious. The spices come together perfectly with the salmon.
Safira says
Thank you, glad you enjoyed it. It really is delicious!
Dannii says
We love salmon in a curry. it makes such a nice change to chicken.
Safira says
Absolutely. So yummy too. 🙂
Angela says
This recipe hits all of the right notes! Love the delicate salmon paired with a flavorful curry sauce. It's flavor perfection!
Safira says
Thank you so much, glad you like it! The sauce pairs perfectly with the addition of coconut milk toning down all those strong flavours.
Karen @ Seasonal Cravings says
We love curry at my house but I've never made it with salmon. The color is gorgeous and the sauce looks like it's packed with flavor. Can't wait to try this out on the family!
Safira says
Hope you love Karen!
Britt says
Tried this tonight and it was absolutely delicious! Thank you so much for sharing your wonderful recipe!
Safira says
Awwh I am so glad to hear that! Thank you for your lovely comment. 🙂
Rebecca says
Wow!
I made this curry for my Mauritian in laws and they said it was one of the best curries that they’ve ever had. Even my picky son had 2 helpings.
I added a lot more seasoning and chillies than what the recipe said. Will be doing this soon again.
Thanks for sharing!
Safira says
I am so happy to read this! So glad you all enjoyed it. Thank you so much for your lovey feedback. 🙂
Kartiki says
I tried this recipe last night and it was the first time I made a fish curry. It is SO delicious. Thanks for sharing 😊🙏
Safira says
I am so glad you enjoyed it. Thankyou so much for your lovely feedback!