Indian-Style Salmon Curry with Coconut Milk
Indian Salmon Curry consists of chunks of salmon cooked in a creamy, spicy, tangy sauce. It is a flavorful & comforting dish.
Ingredients
- 1.1 lb (~500g) salmon skinless, cut into medium size pieces
- ¼ teaspoon turmeric powder
- ¼ teaspoon salt
For the Coconut Curry Sauce
- 3 tablespoon oil divided
- ¼ teaspoon black mustard seeds
- 2 green cardamom
- 2 cloves
- 1 (~90g) onion finely chopped
- 2-3 indian green chillies slit (hot), or add few slices of Serrano peppers, adjust to taste
- ½ inch ginger julinned or grated
- 1 teaspoon garlic minced
- ½ tablespoon tomato paste or ¼ cup finely chopped fresh tomatoes (like roma or campari)
- ¼ teaspoon cumin powder
- 1.5 teaspoon coriander powder
- 1 +¼ teaspoon kashmiri chili powder or paprika (for color)
- ½ teaspoon red chili powder (hot), or cayenne, adjust to taste
- ¼ teaspoon turmeric powder
- 1+¼ teaspoon salt adjust to taste
- ⅔ cup unsweetened coconut milk thick, full-fat
- ½ cup hot water
- 7-8 curry leaves skip if not available
- 1 tablespoon lime juice or to taste
Optional Ingredients
- ½ teaspoon garam masala to finish
- chopped cilantro for garnish
For Steamed Basmati Rice
- 1 cup basmati rice
- ½ teaspoon oil
- 1 teaspoon lime or lemon juice
- 1.5 - 2 cup water check label at the back of rice package
Instructions
Preparation
- Add salmon pieces to a bowl and sprinkle ¼ teaspoon each of turmeric powder and salt. Rub thoroughly to coat the fish on all sides. Let sit for 5-10 minutes.
- In a small bowl, add all the ground spices and add about ¼ to ⅓ cup water to make a slurry. Keep ready.
Sear The Salmon
- Heat 1 tablespoon oil in a large (preferably non stick) pan over medium heat. Carefully, place the salmon on the hot pan. Sear for 1-2 minutes and then flip using tongs to do the same on other side.No need to cook through the salmon. Transfer to a plate once seared.
Make The Coconut Milk Curry Sauce
- Add 2 tablespoon of oil to the same pan, let heat up on medium.
- Temper with mustard seeds, green cardamom and cloves. Let the mustard seeds pop.
- Add the chopped onions and cook for 5-7 minutes until onions are soft, translucent and lightly browned. Add the green chillies, ginger and minced garlic next. Saute for 10 seconds or so until you smell a nice aroma.
- Pour over the spice slurry next, add 1-2 tablespoon of water to make sure that that the spices are not sticking.
- Mix well and cook the spices for 3-4 minutes or until you see them glistening. Add the tomato paste next and cook for 3-4 minutes until you see that the masala is thickish and tiny oil bubbles are separating on sides.
- Turn the heat to low and pour the coconut milk next, add salt and mix well. Also add ½ cup water right now. On low heat, bring the coconut milk to a simmer(dont let boil).
- Place the salmon chunks carefully in the curry base. Add the curry leaves (if using). Cover the pan and let simmer on low or low medium for about 8-12 minutes (adjust time depending on size of chunks) until the fish is cooked through.
- Finish the salmon curry with lime juice. You may add ½ teaspoon of garam masala at this point of you wish.
- Let the curry rest for at least 30 minutes for the flavors to get absorbed. Garnish the curry if you wish and serve warm with rice or indian flatbreads.
Make Steamed Basmati Rice
- Thoroughly wash the rice under a running stream of water all least 3 to 4 times.
- Add rice to a cooking pot/pressure cooker/instant pot. Cover with 2 cups water (for stove top) or 1.5 cup water (for pressure cooker/instant pot). Let soak for at least 20 minutes (maxim 30 minutes). Note - Generally, cooking rice on stove need extra water than cooking in pressure cookers. I highly recommend that you check the instructions behind the rice package and adjust water quantity as mentioned.
- To the soaked rice, add oil. lime juice and salt. Dont discard the soaking water. We will cook the rice in the same water.
- For Stove Top - Cover the cooking pot with a lid. Bring to a rolling boil. Once boiling, reduce the heat to low and let cook for 8-12 minutes or until all the water is absorbed. Switch off the stove. Let sit un disturbed for 10-15 minutes. Tip :- While the rice is simmering and resting (after it has finished cooking, don't open the lid in between to take a peek).
- For Pressure Cooker - Close the lid of the pressure cooker and make sure that the pressure valve is fitted properly. Cook on medium high stove for 2 whistles. Switch off the flame. Let pressure release naturally(takes about 8-10 minutes).
- For Instant Pot- Close the lid of IP and make sure that the pressure valve is sealed Cook on high pressure setting for 2 whistles. Switch off. Let pressure release naturally.
- Always serve the rice from the side of the pot using a rice spoon or soft spatula or a small saucer.
Video
Notes
- Nutrition facts mentioned in the recipe are an estimation only.
- Cook the curry in ghee or coconut oil for added flavor.
- Use a non stick pan to sear the salmon - I don't like to take chances when searing fish, so I use a non stick pan. However, if you are confident using any other pan or pot for searing, please use it.
- Sear the salmon- It is not a mandatory step, however similar to meat or chicken, searing fish in a hot pan before adding to the sauce adds an extra layer of flavor and texture.
- Slow cook the salmon- Add salmon chunks to a simmering curry. Dont let the sauce come to a rolling boil once you ahem added the coconut milk. Slow cooked salmon comes out suoer tender and juicy.
- Use full fat coconut milk- I like using full fat because it adds a nice richness to the curry giving it a silky texture.
- Adjust the heat- If you like a spicer dish, add extra cayenne or add green chili paste (hot).
- Let the curry rest- Make the curry ahead and allow it some time to rest. Even 30 minutes of resting will help deepen the flavors.
- Add vegetables like colorful bell peppers, green beans, zucchini chunks (during summer), green peas etc for added nutrition.
- Rice - Salmon curry and steamed rice is a classic pairing. Steamed basmati rice soaks up the creamy coconut sauce beautifully. You may serve with brown rice as well. I have included the method of cooking rice on stove, pressure cooker and instant pot in the recipe card.
- Indian Flatbreads - My daughter loves this curry with naan. The doughy naan is perfect to soak up the flavorful coconut laced sauce.
- Crunchy or Roasted Vegetables - You could add a fresh crunchy vegetables like (cucumber or radishes) on the side or serve with roasted cauliflowers or broccoli to add texture and nutrition to the meal.
- Can be served with quinoa or cauliflower rice too.
Nutrition
Calories: 390kcalCarbohydrates: 8gProtein: 27gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 69mgSodium: 1838mgPotassium: 837mgFiber: 3gSugar: 3gVitamin A: 410IUVitamin C: 40mgCalcium: 54mgIron: 2mg
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