Salmon Curry Recipe (Indian style salmon curry)

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Bring the salmon to room temperature, rinse under running water and pat dry.
2. If using tamarind, soak it in ½ cup hot water.
3. Heat 1 tbsp oil in a nonstick pan. Place the salmon skin side down, sprinkle each side with a pinch each of salt, red chilli powder and garam masala.
4. Fry the skin side for 1 to 2 minutes, then flip. Season the other side the same way and add the curry leaves around the edges of the oil.
5. Fry for another 1 to 2 minutes depending on fillet thickness. The salmon should be only partly cooked. Remove it with the crispy curry leaves and set aside.
6. Heat 1 tbsp oil in the same pan. Add mustard seeds and, when they pop, add curry leaves and garlic. Sauté until fragrant.
7. Add onions and green chilies and sauté until the onions turn golden.
8. Add tomatoes, salt, turmeric, red chilli powder, garam masala and coriander powder. Sauté until the tomatoes break down, the masala smells fragrant and the mixture leaves the sides of the pan.
9. Pour in 1 cup water and ¼ cup tamarind water, mix well and cook until the onions are completely soft. The curry should be thick but slightly runny.
10. Taste and add more salt and tamarind if needed. Optionally stir in the coconut milk.
11. Gently place the salmon skin side down, spoon some curry over the fillets, cover and cook on the lowest flame until the salmon is cooked through. It is done when the colour changes and it flakes when gently pressed.
12. Sprinkle with coriander leaves and rest the curry for at least 2 hours before serving.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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