Easy Indian salmon curry recipe made spicy with chili powder, tomatoes, and onion. This is an easy weeknight meal that can be made in under 30 minutes. No necessary to grind the Indian spices. So, no hassles which help you to make with lesser efforts.
Indian salmon curry recipe is the one which I'm waiting to make it for the last two weeks. We generally make seafood once a week. And for the last couple of weeks, we are grilling them as the weather was so pleasant.
We are in the late spring season and it is getting colder here. And it is cloudy and raining at times. In this type of climate, all I want to make it spicy and rich salmon gravy, which would be the perfect meal for this weather.
Salmon curry recipe is the easiest version of Salmon Kuzhambu, a south Indian style fish gravy. The authentic version of Indian seafood gravy requires many ingredients that may not be available in the modern kitchen nowadays.
Those who love Indian style food and do not want elaborate cooking can opt for this version. As I minimized the processes and reduced the ingredients list to make it easier for you on busy weekdays.
The taste of the curry mainly depends on the quality of the seafood. So, check whether it is fresh to make before using it. Fresh and good seafood tastes great even with minimal preparations.
Can I add coconut milk to this Indian Salmon Curry recipe?
You can use this recipe And if you're planning to add coconut milk to this salmon Curry you can add it at the last minute before you switch off the stove. Or you may also follow the earlier post, South Indian Fish Curry.
Can I add tamarind to this recipe?
The tomatoes give out a nice and rice aroma and taste in this recipe. And you may not need to add tamarind juice. But instead, you may add raw mango pieces, which the most popular vegetable to be added with seafood.
If you are looking for fish gravy with tamarind you may check with Indian side dish recipes for more aromatic Indian spices.
Can I make it with vegetables?
Yes. For this Indian style salmon Curry recipe, raw mango, potato, bottle gourd, brinjal, drumstick would be the perfect vegetable. You may add your preferred vegetables after adding water to the gravy along with a cup of water and allow it to get cooked. Add salmon and follow the same procedure in this recipe.
Can I make this Indian Salmon curry recipe in a slow cooker?
You can make it. I have not tried it but You may follow this basic procedure for making this curry as well.
Other curry recipes you may like,
- Madras lentils recipe
- Cauliflower curry
- Vegetable Jalfrezi
- Malai kofta curry
- Lima bean curry
- Curry recipes
Indian salmon curry recipe
Ingredients
- 2 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- 1 onion
- 1 tomato
- 1 teaspoon red chili powder
- ½ teaspoon coriander powder
- ¼ teaspoon turmeric powder
- 1 teaspoon salt
- 11/2 cup water
- 2 salmon fillets
- 2 tablespoon cilantro chopped
Instructions
- Heat a pan over medium heat. And vegetable oil and cumin seeds.
- Allow cumin seeds sizzle for a minute.
- Add chopped onion and saute until it becomes pink and translucent.
- Now add finely chopped tomato and saute well until tomatoes become mushy.
- Now add red chili powder, coriander powder, and turmeric powder.
- Saute for a few seconds. And add water and salt.
- Bring it to boil and allow it to cook 7-10 minutes until all the spices completely cooked.
- Add salmon fillet.
- Cover it with lid and in simmer flame, cook it for 10 to 12 minutes until salmon is done completely.
- Garnish with cilantro.
- Serve with rice or roti.
Notes
Nutrition
The Leftovers:
You can freeze the leftovers. If it is refrigerated it stays good for about 2-3 days.
You can reheat it either microwave or reheat it over the stovetop. For this method, before reheating allow the curry to come down to room temperature.
Serving Suggestions:
This recipe is better to be served with white rice, but can also be served along with brown rice, wild rice, quinoa.
Garnishing with fresh coriander leaves gives greater aroma.
You can also serve this salmon curry for chapathi.
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Rafeeda - The Big Sweet Tooth
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...
Ron
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.
Aria
This curry look fabulous!, I cannot wait to make these, Thanks for sharing!!!
Sujatha Muralidhar
Thanks Aria