Indian Salmon Curry

The Indian salmon curry has a long history, dating back to the Great Mughal Empire, and is one of the staple dishes of Indian cuisine.

The origin story of Indian curry is not entirely clear, but it is believed that this dish originated in South India. Legend has it that the emperor of the Great Mughals, Akbar, once demanded a dish to be prepared that would be both nutritious and tasty for his soldiers. In response, the court chef prepared a curry made from a mix of spices and fish. Since then, this dish has become popular and has spread throughout India and beyond.

In the version of Indian salmon curry that I propose, a mixture of cumin, coriander, garam masala, and turmeric – traditional Indian spices, are used, giving the dish a warm and earthy aroma, while garlic, onions, ginger, and red chili add a spicy edge, and tomatoes and lime balance freshness and acidity.

Salmon — the main character of the dish, goes perfectly with the rich and spicy curry taste. The degree of spiciness of the dish can be adjusted to taste, varying the amount of chili pepper used.

Overall, Indian salmon curry is a tasty and filling dish that offers a balance of bold flavors and textures. It perfectly reflects the rich and diverse cuisine of India and is fairly easy to prepare, making it an excellent option for a flavorful weekday dinner.

How to cook Indian salmon curry with coconut milk?

Often, salmon curry is made with the addition of coconut milk, giving it a creamier texture and a delicate taste.

In the recipe I suggest, we will prepare curry without it to achieve a more intense and vibrant taste of Indian spices that go so well with salmon.

But if you want to prepare a more classic version — you can replace the water in the recipe with it or add at the end of cooking, when the curry is already ready. The latter option will provide a creamier texture and a richer coconut taste.

⏱ Cooking time — 45 minutes overall. Includes 25 minutes of preparation and cooking + 20 minutes unattended.

🔪 Ingredients

For 4 servings:

• 500 g (17.6 oz) salmon fillet
• 2 cloves garlic
• 1 large onion
• 1 tsp. (0.1 oz) cumin seeds
• 1 tsp. (0.1 oz) coriander seeds
• 1 tsp. (0.1 oz) garam masala
• 1-2 red chilies
• 1 tbsp. (0.3 oz) grated ginger
• ½ tsp. (0.1 oz) turmeric
• 250 g (8.8 oz) tomatoes
• 250 ml (1 cup) water
• cilantro for garnish
• ½ lime juice and zest
• salt

🥣 Directions

Preparing the Spices

Start by toasting the spices in a dry pan. To do this, put 1 tsp. of cumin and 1 tsp. of coriander seeds into a hot, dry pan.

Toast on medium heat, stirring constantly, until you can smell a strong aroma, about 1-2 minutes.

Then add 1 tsp. of garam masala and toast for another 10-15 seconds. Remove the spices from the pan and grind them into a powder using a mortar and pestle.

Preparing the Salmon

Remove the skin from 500 g (17.6 oz) of salmon fillet and remove any bones with tweezers. Cut the fillet into 4-6 pieces of roughly equal size. Season on both sides and set aside.

Preparing the Vegetables and Spices

Peel and chop 1 large onion into medium cubes. Peel 2 cloves of garlic and 10 g of ginger. Grate them on a fine grater and set aside.

Preparing the Vegetables for the Sauce

Cut off the ends of 1-2 red chilies, tap them with a knife, then shake out the seeds. Finely chop.

Remove the stems from 250 g (8.8 oz) of tomatoes, cut them in half, and chop them into small pieces. Transfer to a deep plate and set aside.

Cut the stems off of cilantro sprigs, and finely chop the top part for garnish.

Frying the Salmon and Preparing the Sauce

Heat a pan over medium heat, add a little oil, and fry the pieces of salmon on both sides for 1-2 minutes, then transfer to a plate.

In the same pan, sauté the onion until soft, about 5-6 minutes, stirring frequently. Add the finely chopped chili and sauté for 2-3 minutes, stirring.

Add the toasted spices, garlic, and ginger, cook while stirring constantly for about 40 seconds.

Adding Tomatoes and Water, Serving the Dish

Add the tomatoes, stir, bring to a boil and cover. Reduce the heat to low and simmer for 5-6 minutes, stirring occasionally.

Remove the lid and pour 250 ml (1 cup) of water into the pan, season with salt, stir, increase the heat and bring to a gentle boil.

Squeeze the juice of half a lime and taste for salt, stir. If needed, add a little more salt.

Using a spoon, make small wells in the sauce, then carefully place the pieces of salmon in them so that they absorb the flavors of the sauce.

Cover with a lid, reduce the heat and simmer for 2-3 minutes. The internal temperature of the salmon should be around 58-60°C (140°F) when it’s done.

If you prefer not to sear the salmon first, you can add it raw to the sauce and cook for about 6-7 minutes, or until it reaches the desired internal temperature mentioned above.

Remove the pan from the heat, and distribute the thick sauce onto plates. Place the salmon on top and garnish with chopped cilantro.

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