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 tablespoon Oil Divided
- 1 teaspoon Turmeric Powder
- ½ teaspoon Salt
- ¾ teaspoon Chilli Powder
- 1 tablespoon Gram Flour
Curry
- 1 teaspoon Mustard Seeds
- 10 Curry Leaves
- 1 large Onion diced
- 1 teaspoon Salt
- 6 cloves Garlic crushed
- 2 inch Ginger crushed
- 2 Green Chilli Snapped in half
- ¾ teaspoon Turmeric Powder
- 1.5 teaspoon Coriander Powder
- 1.5 teaspoon Cumin Powder
- 1 teaspoon Chilli Powder
- ½ teaspoon Black Pepper
- 200 ml Tomatoes Pureed (I used Passata)
- 1 teaspoon Garam Masala Powder or Madras Curry Powder
- 400 g Coconut Milk
- ½ 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.
- 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.
- Add the garam masala or curry powder and cook for 2 minutes before adding the coconut milk.
- Stir through and add the salmon back in to the pan. Cover and simmer for 2 - 3 minutes. Add the lemon.
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 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
Calories: 468kcalProtein: 20gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 54mgPotassium: 350mg
Tried this recipe?Let us know how it was!
