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    Home » Recipes

    24th April 2020 Dinner

    Home » Recipes

    Salmon Curry - Indian

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    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!

    Indian Salmon Fish in a pan with Coriander

     

    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

    Marinade Salmon in Turmeric, Salt, Chilli and a little oil. Dust with Gram Flour and Cook for 2 minutes each side.
    Salmon with Spices and oil
    Salmon in marinade flicked with flour
    Fish being fried in frying pan
    Fried fish in blue plate
     
    Heat oil and add Mustard Seeds and Curry Leaves. Add Onion, Salt, Garlic, Ginger and Green Chilli. Cook for 10 minutes.
    Curry Leaves and mustard seed in pan with oil
    Onions, garlic, ginger and green chilli in pan
    Dry spices added to pan with onions
    Tomato added to pan
    Add a splash of Water if needed. Add Coriander powder, Cumin Powder, Chilli Powder, Turmeric Powder and cook for 2 - 3 minutes before adding Tomato. Cook for 15 minutes. 
     
    Coconut milk added to pan
     
    Add Garam Masala/Curry Powder and cook for a minute before adding Coconut Milk and stirring through.
    Coconut milk added to pan
    Salmon added to coconut in pan
    Add Fish and simmer covered on low for 3 - 4 minutes.
     
    Squeeze over Lemon Juice.

    What to serve with this recipe

    I served this recipe with Lemon Rice and I have also served it with Coconut Rice. Both are equally delicious sides. Cumin Rice works well too. As does Roti. 

    For sides:

    Kachumber Salad

    Onion Raita

    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

    Fenugreek Fish Masala – Methi Fish
     
    10 minute Oven Baked Lemon and Mustard Fish
     
    Mint and Coriander Baked Fish Parcels
     
    Masala Fish
     
    Smoky Fish Tacos with Jalapeño Slaw and Sriracha, Chipotle Mayo
     
    Easy 5 minute Lemon Pepper Pan fried crispy Fish
     
    Salmon and Vegetable Traybake with Coconut Rice
     
    Oven Baked Salmon
     

    **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 in a pan with Coriander
    4.82 from 11 votes
    Print

    Indian Salmon Fish

    DELICIOUS INDIAN SALMON FISH COOKED WITH SPICES AND SIMMERED IN COCONUT MILK. READY TO EAT IN 35 MINUTES!  

    Course Dinner
    Cuisine Indian, South Indian, Tamil
    Keyword Fish Supper, Indian Salmon, Salmon Curry
    Prep Time 5 minutes
    Cook Time 30 minutes
    Total Time 35 minutes
    Servings 4
    Calories 468 kcal
    Author Safira

    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

    1. 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.

    2. Add oil into the same pan over medium high heat. Add the mustard seeds and curry leaves.

    3. Once the mustard seeds crackle, add the onions, salt and cook for 5 minutes before adding the garlic, ginger and green chilli.

    4. 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.

    5. 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.

    6. Add the garam masala or curry powder and cook for 2 minutes before adding the coconut milk.

    7. 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

    I served this recipe with Lemon Rice and I have also served it with Coconut Rice. Both are equally delicious sides. Cumin Rice works well too. As does Roti. 

    For sides:

    Kachumber Salad

    Onion Raita

    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.

     

    Nutrition Facts
    Indian Salmon Fish
    Amount Per Serving
    Calories 468 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 3g19%
    Polyunsaturated Fat 4g
    Monounsaturated Fat 4g
    Cholesterol 54mg18%
    Potassium 350mg10%
    Protein 20g40%
    * Percent Daily Values are based on a 2000 calorie diet.

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    1. Veena Azmanov says

      April 30, 2020 at 1:33 pm

      5 stars
      Salmon sounds yum and this is surely my comfort meal. Perfect lunch option.

      Reply
      • Safira says

        May 01, 2020 at 1:53 pm

        Hope you enjoy it. Great comfort food indeed!

        Reply
    2. Erin says

      May 01, 2020 at 1:14 pm

      5 stars
      This curry is simple and delicious. The spices come together perfectly with the salmon.

      Reply
      • Safira says

        May 01, 2020 at 1:52 pm

        Thank you, glad you enjoyed it. It really is delicious!

        Reply
    3. Dannii says

      May 01, 2020 at 2:12 pm

      5 stars
      We love salmon in a curry. it makes such a nice change to chicken.

      Reply
      • Safira says

        May 01, 2020 at 4:38 pm

        Absolutely. So yummy too. 🙂

        Reply
    4. Angela says

      May 01, 2020 at 2:32 pm

      5 stars
      This recipe hits all of the right notes! Love the delicate salmon paired with a flavorful curry sauce. It's flavor perfection!

      Reply
      • Safira says

        May 01, 2020 at 4:39 pm

        Thank you so much, glad you like it! The sauce pairs perfectly with the addition of coconut milk toning down all those strong flavours.

        Reply
    5. Karen @ Seasonal Cravings says

      May 01, 2020 at 2:51 pm

      5 stars
      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!

      Reply
      • Safira says

        May 01, 2020 at 4:39 pm

        Hope you love Karen!

        Reply
    6. Britt says

      August 23, 2020 at 6:15 pm

      5 stars
      Tried this tonight and it was absolutely delicious! Thank you so much for sharing your wonderful recipe!

      Reply
      • Safira says

        August 23, 2020 at 8:10 pm

        Awwh I am so glad to hear that! Thank you for your lovely comment. 🙂

        Reply
    7. Rebecca says

      April 06, 2021 at 12:13 pm

      5 stars
      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!

      Reply
      • Safira says

        April 06, 2021 at 12:25 pm

        I am so happy to read this! So glad you all enjoyed it. Thank you so much for your lovey feedback. 🙂

        Reply
    8. Kartiki says

      March 10, 2022 at 1:02 am

      5 stars
      I tried this recipe last night and it was the first time I made a fish curry. It is SO delicious. Thanks for sharing 😊🙏

      Reply
      • Safira says

        March 10, 2022 at 5:47 pm

        I am so glad you enjoyed it. Thankyou so much for your lovely feedback!

        Reply

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    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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