Contribution by Cooking With Basker
My salmon curry is delicious and it is a perfect dish for that special meal.
This succulent fish is poached in a light tomato curry sauce which does not overpower the delicate salmon flavour. It is such a balance of flavours that I am sure you will love it… and so will your dinner guests.
Serve this with fluffy and fragrant rice, see recipe here and also Spiced Cauliflower, see recipe here.
Recipe
To print the recipe, simply click the ‘Print’ button below and save your PDF for easy reference!
★🐟🍛🌿🌶️★
Salmon Curry with Masala Paste & Roasted Spices
A rich, fragrant salmon curry made with homemade masala paste and toasted spices. Perfect served with rice or flatbread.
- Tips:
- Use tamarind paste for deeper tang or amchur powder for a lighter fruity sourness.
- Kashmiri chillies add gentle heat and nice colour; adjust to your taste.
- Freeze leftover curry leaves for later use.
Ingredients
- Main Curry:
- 500g boneless salmon fillets
- 3 Tbsp oil
- Handful of curry leaves
- ½ tsp turmeric
- 1 tsp tamarind paste or ½ tsp amchur powder
- ¼ cup tomato puree
- Prepared Masala Paste (see below)
- Ground Spice Mix (see below)
- 1 small onion
- 1 tomato
- 3 Kashmiri chillies (soaked 20 mins)
- 1 tsp ginger
- 1 tsp garlic
- 2 stalks lemongrass
- 1 Tbsp coriander seeds
- ½ Tbsp cumin seeds
- ½ tsp fennel seeds
- ¼ tsp black pepper
- ½ tsp fenugreek seeds
Masala Paste:
Spice Mix (Ground):
Directions
- Roast & Grind: Dry roast coriander, cumin, fennel, black pepper, and fenugreek seeds in a pan until fragrant. Let cool, then grind to a fine powder.
- Mix Masala Paste: Blend onion, tomato, soaked chillies, ginger, garlic, and lemongrass into a smooth paste. Add a little water if needed.
- Prep Salmon: Cut salmon into chunks and set aside.
- Fry Base: Heat oil in a pan, add curry leaves and sauté briefly.
- Add Spices: Stir in turmeric and masala paste. Cook 5–7 minutes on medium until fragrant and thickened.
- Combine: Add tomato puree, tamarind (or amchur), and ground spice mix. Cook 2–3 minutes.
- Cook Salmon: Add salmon pieces, coat well with sauce. Cover and simmer on low for 10 minutes until cooked.
- Serve: Serve hot with rice, roti, or naan. Garnish with fresh herbs if desired.
Serving Suggestion: Cucumber raita or a crisp salad goes well with this curry.
Nutrition
Per Serving: 450 calories; 30g fat; 10g carbohydrates; 35g protein; 4g sugar.
Don’t lose it — Pin it! Save this recipe to Pinterest or share it with a friend so you can find it again. ♡ Janet
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