Indian style salmon curry made with salmon, onions, tomatoes, spices & herbs. Serve it with rice, roti or naan.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 1 lb. (400 to 500 grams) salmon
  • 2 tablespoons oil ((I use coconut oil))
  • ¼ teaspoon mustard seeds
  • 1 to 2 sprigs curry leaves ((leave out if you don't have))
  • 2 to 3 garlic cloves (fine chopped or crushed)
  • 1 cup (1 large) onion (fine chopped)
  • 1 green chili ((optional) slit)
  • ¼ cup (1 medium) tomato (fine chopped)
  • ½ to ¾ teaspoon salt ((adjust to taste))
  • 1 to 1¼ teaspoon red chilli powder ((plus more to sprinkle on salmon))
  • ¼ teaspoon turmeric ((plus more to sprinkle))
  • ½ teaspoon garam masala ((plus more to sprinkle))
  • 1 to 1¼ teaspoon coriander powder
  • 1 to 2 tablespoons tamarind ((or 1 teaspoon amchur, or 2 tbsps lemon juice, adjust to taste))
  • 1 to 1½ cups water ((use only as needed))
  • ½ cup coconut milk ((optional))
  • 2 sprigs coriander leaves

Method

  1. Bring salmon to room temperature. Rinse it well under running water and pat dry with a kitchen tissue.
  2. If using tamarind, soak it in half cup hot water.

Preparation

  1. Pour 1 tbsp oil to a nonstick pan and heat it.
  2. When the oil turns hot, place the salmon with the skin side down.
  3. Sprinkle 1 pinch of each - salt, red chilli powder and garam masala. Fry it for 1 to 2 mins & then carefully flip.
  4. Repeat sprinkling salt, red chili powder and garam masala on the other side. Add curry leaves towards the sides in the oil.
  5. Fry just for another 1 to 2 mins depending on the thickness of the fillet.
  6. Salmon should be partially cooked, not fully. Gently remove it to a plate along with crispy curry leaves and set aside.

How to Make Salmon Curry

  1. Pour 1 tablespoon oil to the pan and heat it.
  2. Add mustard seeds. When they pop, add curry leaves and garlic.
  3. Saute until the garlic smells fragrant.
  4. Then saute onions and green chilies until onions turn golden.
  5. Then add tomatoes, salt, turmeric, red chilli powder, garam masala and coriander powder.
  6. Saute all of these until tomatoes break down and the masala turns fragrant. The mixture should leave the sides of the pan as well.
  7. Pour 1 cup water and ¼ cup tamarind water. Mix well and cook until the onions turn completely soft. The curry should thick yet slightly be runny at this stage.
  8. Taste the curry and add more salt and tamarind if needed.
  9. Optional - Pour coconut milk and stir.
  10. Gently place the salmon (skin side down) and pour some of the curry over the fillets.
  11. Cover and cook on the lowest flame until the salmon is cooked completely. When it is done you can see the color changes. Press down the fillet gently, if done it flakes.
  12. Sprinkle coriander leaves. Rest the salmon curry for atleast 2 hours before serving.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.