SALMON CURRY
A quick and easy Salmon curry perfect for weeknight dinners or for when salmon loving guests come over on short notice!
Servings: 4 people
Calories: 192kcal
Ingredients
For the marinade:
- 1/2 tsp turmeric
- 1 tsp red chili powder
- 1/2 salt
- 5 tbsp tamarind pulp
For dry roasting:
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 2 green cardamoms
- 4 cloves
- ½- inch cinnamon stick
Other ingredients:
- 2 salmon fillets cut into 6-8 pieces
- 2 cloves of garlic sliced
- 1 medium onion finely chopped
- 1 tbsp ginger garlic paste
- 2 medium tomatoes blended
- ¼ cup coconut milk
Instructions
- In a bowl, take the salmon pieces and add the ingredients for the marinade. Mix well and let it marinate for 15 minutes.
- Roast the whole spices listed for dry roasting until fragrant and grind to a fine powder.
- Heat 2 tbsp oil in a pan and add the sliced garlic. Then, sear the salmon pieces on both sides, 2 minutes per side. Set aside.
- Heat 2 tbsp oil in the pan, add the chopped onion, ginger garlic paste and 1/2 tsp salt. Mix well, cover and cook until onions are soft.
- Add the blended tomatoes to the onions. Mix well, cover and cook for 3-4 minutes.
- Once the onions and tomatoes form a uniform mixture, add the prepared spice powder, red chili powder and salt (to tastand 4 tbsp tamarind pulp. Add water to achieve desired consistency.
- Add the coconut milk, mix well, cover and cook for 5 minutes.
- Finally, add the seared salmon pieces, cover and cook for 2 minutes. Serve hot with steamed rice or rotis!
Notes
1. Adjust the quantity of tamarind pulp if you desire less sourness
2. Adjust the quantity of red chili powder to your spice level liking.
3. Since we ate this with rice, I added about 2 cups of water.
4. Take care not to overcook the salmon.