Indian Salmon Curry Recipe
Indian salmon curry recipe is delicious and easy to make. Perfect for a busy weekday dinner. Made with warm spices with tomatoes and onion.
Servings 2 servings
Calories 288kcal
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
Calories: 288kcal | Carbohydrates: 10g | Protein: 36g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 750mg | Potassium: 1122mg | Fiber: 3g | Sugar: 5g | Vitamin A: 354IU | Vitamin C: 10mg | Calcium: 66mg | Iron: 3mg