You are going to love this easy Salmon Indian Curry recipe because it is delicious, fast, and nutritious to make. This flavor-packed curry recipe is rich in a thick creamy sauce that is seasoned with spices. Perfect to pair it with rice, pasta, or steamed vegetables on the side and you will be satisfied.
There are so many varieties of curry. The selection of spices for each dish is depending on the national or regional cultural tradition, religious practice, and personal preference. These dishes have different names that refer to their ingredients, spices, and cooking techniques.
why you will love this
- It’s filled with pantry ingredients! Most ingredients in this easy salmon curry are pantry staples and spices that you’ve likely got on hand, which makes this a stress-free meal.
- Perfect for busy weeknights when you only have a half-hour to make a delicious and nutritious dinner.
- This easy salmon curry Indian style has the perfect blend of curry spices and creamy sauce with coconut milk.
- Salmon is very healthy food. It is rich in omega-3 fatty acids and low in saturated fat. It is also an excellent source of many B vitamins, antioxidants, and potassium. It lowers blood pressure and decreases risk factors for diseases. Salmon is anti-inflammatory and food for your brain. Be sure to opt for wild-caught when possible for lower mercury levels. If you love salmon, make sure to check my 15-minute baked salmon recipe.
Ingredients and substitutions
We will need just a few ingredients to make this easy salmon Indian curry recipe that everybody will love.
- Salmon – Fresh or frozen salmon is great for this recipe just make sure to thaw your frozen salmon or cook it longer. Choose wild-caught over the farm-raised when possible but either is fine.
- Curry paste/spices – I use a red curry paste from my local Asian Supermarket that is blended with lemongrass, garlic, dried red chili, shallot, salt, galangal, shrimp paste, coriander seed, cumin kaffir lime peel, cardamon, cinnamon, nutmeg. I always look at the ingredients to decide which one is the best option.
- Garlic, onion, and ginger – Perfect to add aroma and flavor. I love these 3 combinations. Make sure to chop them. The smaller chop the better. You don’t like the smell? Skip them.
- Tomatoes – Fresh, frozen, or canned tomatoes are a great option. I use tomatoes from the garden. If you use canned, I recommend diced or chopped and adding the water from the can.
- Coconut milk – Full-fat coconut cream is what gives your dish that creamy rich sauce. You can also use coconut cream for intense flavor.
- Coriander or parsley – to garnish
How to cook Salmon Indian Style Curry
- Fry the fish – We will need to fry the salmon fillet in a skillet with cooking oil. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until light brown on 1 side, about 2 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired.
- Making the curry sauce – Next, we need to make the curry sauce.
- In the same skillet from frying over medium heat, pour two tablespoons of olive oil and cook onion, garlic, and ginger until aromatic.
- Add tomatoes and curry paste and stir to combine everything and cook until tomatoes are softened.
- Pour in the coconut milk and let it boil. Continue to simmer for about 5 minutes and season with salt and pepper accordingly. Add the fried salmon on top. Turn off the heat. The sauce will continue to thicken until it cools down.
- Garnish with parsley. Serve and enjoy!
Make-Ahead, Store, and Reheating
- Make-Ahead: If you want to make this curry ahead, I recommend cooking the sauce separately. Salmon is only good for 3 days after cooking but the sauce will last up to 5-7 days in the refrigerator. Cooking the salmon separately will also ensure that the texture is not mushy. However, if you’ll be enjoying this curry right away, this won’t be a problem. Some people (including me) like saucy curry so I make the sauce and salmon separately and just add them together when I’m ready to eat.
- Storage: Store leftovers in an airtight container in the refrigerator. The salmon will soak up moisture as they sit and it will marinate from the sauce. The salmon will absorb most of the sauce. I do not recommend it in the freezer because it will turn up soggy.
- Reheating: Reheat this dish in a saucepan on the stovetop over medium heat. Cook, stirring frequently until warmed through. You may need to add a splash of water or broth to loosen the sauce.
frequently asked questions
You can check for doneness by taking a knife or fork and peeking into the thickest part of your baked salmon piece. If it is beginning to flake, but still has a little translucency in the middle, it is done, or once your salmon flakes easily with a fork, it’s done. Or if using a meat thermometer. The FDA recommends cooking fish to an internal temperature of 145 degrees F.
You can make any curry with or without coconut milk if you don’t want the taste and the sauce. Make sure to add your curry spices and seasonings though.
The most common ingredients in curry are garlic, ginger, red chili, shallot, salt, galangal, coriander seed, cumin, kaffir lime peel, cardamom, and curry leaves.
The origin of curry is India and many of Indian popular dishes are curry-based.
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Salmon Indian Curry Recipe
Equipment
- 1 skillet
Ingredients
- 5 tablespoons cooking oil
- 4 fillet salmon
- 1 medium chopped onion
- 3 cloves minced garlic
- 1 teaspoon minced ginger
- 1 cup fresh tomato or canned
- 1/3 cup red curry paste
- 1 cup full-fat coconut milk or cream
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup chopped parsley for garnish
Instructions
- In a skillet over high-medium heat, heat cooking oil. Place the salmon, skin-side up in the pan. Cook until light brown on 1 side, about 2 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired.
- Sautee onion, garlic, and ginger until aromatic. Add tomatoes and curry paste with splash of water if needed. Stir to combine everything. Cook until tomatoes are softened.
- Pour in coconut milk and let it boil. Simmer for about 5 minutes. Add salmon on top and turn off the heat. Add parsley for garnish. Sauce will thicken as it cools down. Serve and enjoy!
Notes
- This recipe is good for 4 servings. Double up the ingredients if you want additional servings.
- The sauce will thicken as it cools down and the salmon will absorb some of the liquid. If you want more sauce, make sure to add 1/4 cup of coconut cream or milk and 1/4 cup of water. Season with salt accordingly.
This looks delicious! Love it.
I appreciate your comment, thank you so much!