This Indian Salmon Curry recipe is easy, spicy, and made with chili powder, tomatoes, and onion. This easy weeknight meal is ready in under 30 minutes, and it does not require a long list of Indian spices, meaning you can enjoy a delicious dinner with less effort.
We are in late spring, and it is getting colder here in Pennsylvania. It is also cloudy and rainy at times. In this climate, I want to make spicy and flavorful Indian salmon curry.
The Salmon curry is a South Indian-style fish gravy. To make this dish accessible to everyone, I minimized the processes(check this cauliflower curry and lima bean curry).
Plus, I reduced the ingredients as much as possible without compromising the rich, delicious flavors and tastes, so this dish is even on busy weekdays.
If you love Indian-style food but prefer simple cooking, this recipe is just for you!
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Why You'll Love This Recipe
⭐️It's loaded with flavors.
⭐️It's better than your restaurants.
⭐️Made with minimal, easily available ingredients and simple steps.
Ingredients
- Salmon: I used frozen salmon fillets, but you can also use fresh salmon(if it's skin-on, make sure to remove the scales).
- Vegetable oil: Feel free to use any neutral-flavored cooking oil.
- Cumin seeds: Available at most grocery stores. They add tropical flavors that work perfectly for this recipe.
- Red onions give this Indian salmon curry a spicy flavor, while regular onions add sweetness. Both work well in this dish.
- Crushed tomatoes: Canned crushed tomatoes are the best choice, especially if you're new to Indian cooking, but fresh tomatoes can be used as well.
- Red chili powder: This is an authentic Indian spice mix. It provides heat but can be substituted with cayenne pepper for the same level of heat. If you prefer a milder dish, use paprika instead.
- Ground coriander: This adds flavor and body to the gravy. You may skip it if you don't have any, but the curry's texture will be slightly thinner.
- Ground turmeric adds a beautiful golden color, and I highly recommend using it.
- Cilantro (Indian coriander) leaves for garnishing.
How To Make Indian Salmon Curry
- Step 1. Place a pan on medium heat and add vegetable oil and cumin seeds. Allow the seeds to sizzle, then add chopped onions and sauté until soft.
- Step 2. Add crushed tomatoes and sauté until the tomatoes become mushy. Add red chili powder, ground coriander, ground turmeric, and sauté for a few seconds to release the spices' flavors.
- Step 3. Add water and salt, then bring it to a boil. Allow it to cook for 7 to 10 minutes until the gravy becomes fragrant and thick.
- Step 4. Add the salmon, cover the pan with a lid, and cook on medium-low heat for 10 to 12 minutes. Garnish with cilantro and serve hot with rice.
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♨️How To Adjust The Heat Level
- This Indian salmon curry has noticeable heat; it mainly comes from red chili powder, while the warmth comes from other ingredients like coriander powder.
- To mellow down the heat, reduce the quantity of red chili powder. Stir in heavy cream, or add butter.
- To increase the heat, add more chili powder or slices of fresh hot chili peppers.
The Leftovers
- Use leftover Indian salmon curry to make a salmon curry rice bowl or salad.
- Store the leftovers in an airtight container in the refrigerator for about 3 days, or freeze for up to 3 months.
- To thaw, place them in the refrigerator overnight.
- To reheat, microwave in 30-second increments until heated, or reheat in a pan over medium heat until hot.
Pro Tips For Best Results
- The taste of the curry mainly depends on the quality of the seafood. So, check whether the seafood is fresh before using it.
- Chop the onions as finely as possible to achieve a smoother curry.
- Cooking time may vary depending on the thickness of the fillet.
Best To Serve With
- Basmati rice: Any long-grain rice would be an excellent option for this Indian salmon curry. Or serve it with Indian Quinoa Salad to make it a meal.
- Bread: Serve with roti for a traditional Indian-style meal(like this onion kulcha).
- Raita: A refreshing contrast to the spiciness of the curry.
- A simple chopped salad: Mango salad pairs beautifully with this dish, like this mango and cucumber salad, Indian carrot salad, or Indian tomato salad.
- Drink: A mango beverage is a classic choice. My family's favorites are mango milkshake, mango boba tea, and mango juice.
FAQ
You can use this recipe. If you plan to add coconut milk to this salmon Curry, you can add it at the last minute before you switch off the heat.
The tomatoes in this recipe give off a pleasant rice aroma and taste. You may not need to add tamarind juice. Instead, you may add raw mango pieces, the most complimenting vegetable, to seafood.
Yes. Mango, potato, and eggplant would be the perfect vegetable for this Indian-style salmon Curry recipe. Toss them along with the water in this recipe.
More Curry Recipes To Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Indian Salmon Curry Recipe
Ingredients
- 2 salmon fillets fresh or frozen, skin-on optional but remove scales
- 1 tablespoon vegetable oil neutral-flavored cooking oil
- ½ teaspoon cumin seeds
- 1 red onion finely chopped
- ½ cup crushed tomatoes canned or fresh
- ½ teaspoon red chili powder or cayenne; use paprika for a milder taste
- ½ teaspoon ground coriander optional but adds depth to the curry
- ¼ teaspoon ground turmeric
- ½ cup water
- ½ teaspoon Salt or to taste
Instructions
- Heat a pan over medium heat. Add vegetable oil and cumin seeds. Let them sizzle for a few seconds.
- Add the chopped onions and sauté until they become soft and translucent.
- Stir in the crushed tomatoes and cook until they turn mushy.
- Add red chili powder, ground coriander, and ground turmeric. Sauté for a few seconds to release their flavors.
- Stir in water and add salt. Bring it to a boil, then simmer for 7-10 minutes until the gravy thickens and develops flavor.
- Place the salmon fillets in the curry, cover the pan, and cook on low heat for 10-12 minutes until fully cooked.
- Garnish with cilantro and serve hot with white or brown rice.
Notes
- You can adjust the heat level by increasing or decreasing the red chili powder. Use paprika or stir in heavy cream or butter for a milder taste. For more spice, add fresh chili peppers.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
- Thaw overnight in the fridge and reheat in the microwave or stovetop.
Nutrition
Additional Info
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Added eggplant and yellow bell pepper to this dish. It was nice! Added a bit more of the spices than called for...
Also made the mago cucumber and onion salad to eat with. Nice din din
Loved the curry flavors in this dish These were the tastiest salmon we ever had we just loved them will make again!
This curry look fabulous!, I cannot wait to make these, Thanks for sharing!!!
Thanks Aria
I have had fish curry doing my past visits to India, but never Salmon. Up here in Sweden salmon (Lax) is the Queen of all fishes, so I must try putting it in a curry. Thanks for your great post and recipe.
You're welcome Ron! Enjoy trying salmon curry!
The curry looks lipsmacking... lovely color too! We always prefer our salmon just with salt and pepper, just fried in some butter... would try this way for lunch one day...
Thank you! Hope you enjoy trying the curry!