Indian Salmon Curry Recipes

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INDIAN SALMON FISH



Indian Salmon Fish image

DELICIOUS INDIAN SALMON FISH COOKED WITH SPICES AND SIMMERED IN COCONUT MILK. READY TO EAT IN 35 MINUTES!

Provided by Safira

Categories     Dinner

Time 35m

Number Of Ingredients 22

4 Salmon Fillets
2 tbsp Oil (Divided)
1 tsp Turmeric Powder
1/2 tsp Salt
3/4 tsp Chilli Powder
1 tbsp Gram Flour
1 tsp Mustard Seeds
10 Curry Leaves
1 large Onion (diced)
1 tsp Salt
6 cloves Garlic (crushed)
2 inch Ginger (crushed)
2 Green Chilli (Snapped in half)
3/4 tsp Turmeric Powder
1.5 tsp Coriander Powder
1.5 tsp Cumin Powder
1 tsp Chilli Powder
1/2 tsp Black Pepper
200 ml Tomatoes (Pureed (I used Passata))
1 tsp Garam Masala Powder or Madras Curry Powder
400 g Coconut Milk
1/2 Lemon (Juice Only)

Steps:

  • Marinade the fish in all the ingredients minus the gram flour. You can do this for up to half an hour or use immediately. Flick with gram flour. Fry the salmon for 2 minutes each side in a hot pan with oil. (Make sure the oil is very hot before adding fish). Then set aside.
  • Add oil into the same pan over medium high heat. Add the mustard seeds and curry leaves.
  • Once the mustard seeds crackle, add the onions, salt and cook for 5 minutes before adding the garlic, ginger and green chilli.
  • Add the turmeric powder, coriander powder, cumin powder, chilli powder and black pepper. If the pan is dry, add a splash of water. Cook for 2 - 3 minutes before adding the tomatoes.
  • Cover the pan with a lid and turn the heat down. Simmer the tomatoes for 15 - 20 minutes until the oil seperates at the sides.
  • Add the garam masala or curry powder and cook for 2 minutes before adding the coconut milk.
  • Stir through and add the salmon back in to the pan. Cover and simmer for 2 - 3 minutes. Add the lemon.

Nutrition Facts : Calories 468 kcal, Protein 20 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 54 mg, UnsaturatedFat 8 g, ServingSize 1 serving

SALMON CURRY RECIPE



Salmon Curry Recipe image

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

Provided by Swasthi

Categories     Main

Time 30m

Number Of Ingredients 17

1 lb salmon ((400 to 500 grams))
2 tablespoons oil ((I use coconut oil))
¼ teaspoon mustard seeds
1 to 2 sprigs curry leaves ((skip if you don't have))
2 to 3 garlic cloves (chopped or crushed)
1 large onion ((1 cup fine chopped))
1 green chili ((optional) slit)
1 medium tomato ((¼ cup 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))
¼ to ½ cup thin coconut milk ((optional))
2 sprigs coriander leaves

Steps:

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

Nutrition Facts : Calories 543 kcal, Carbohydrate 19 g, Protein 43 g, Fat 33 g, SaturatedFat 8 g, Cholesterol 110 mg, Sodium 796 mg, Fiber 4 g, Sugar 10 g, ServingSize 1 serving

QUICK AND EASY INDIAN SALMON CURRY



Quick and Easy Indian Salmon Curry image

A delicious salmon curry cooked in water, spices, tomato, onion, and lemon juice - a South Indian treat from our family. Serve over white rice.

Provided by HONEYPIE16

Time 25m

Yield 4

Number Of Ingredients 12

½ cup water
¼ cup lemon juice
½ medium tomato, chopped
½ medium onion, chopped
1 (1 inch) piece fresh ginger, chopped
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon hot paprika
1 teaspoon sweet paprika
3 tablespoons olive oil
½ teaspoon black mustard seeds
1 (1 pound) fillet salmon, cut into cubes

Steps:

  • Combine water, lemon juice, tomato, onion, ginger, salt, garlic powder, and hot and sweet paprika in a blender; blend until liquefied.
  • Heat olive oil in a pot over high heat. Add mustard seeds; cook until you hear seeds popping in the oil. Pour the blended mixture into the pot and bring to a boil.
  • Add salmon; cover and boil for 10 minutes.

Nutrition Facts : Calories 314.9 calories, Carbohydrate 4.1 g, Cholesterol 67 mg, Fat 22.6 g, Fiber 0.6 g, Protein 23.2 g, SaturatedFat 3.9 g, Sodium 1232.7 mg, Sugar 1.6 g

BANGLADESHI SALMON CURRY



Bangladeshi Salmon Curry image

A light curry that is really tasty. Very quick and easy to cook.

Provided by CurlySuzy

Time 20m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Mix together the lemon juice and 2tsp of cumin in a bowl. Then add the salmon fillets and leave for at least 10 minutes.
  • Heat the oil and fry onion, ginger and garlic. Cook until onion is soft.
  • Add the cumin, coriander and chilli then the tomatoes and veg stock, stiring.
  • Add the salmon to the pan and cook gently for 10 - 15 minutes until the fish is cooked.
  • Add the fresh coriander and serve

LEMON SALMON CURRY



Lemon Salmon Curry image

Easy, quick, ingredients you have on hand yields Indian-inspired lemon salmon curry on rice with a kick.

Provided by M0NSTER0

Time 35m

Yield 4

Number Of Ingredients 16

2 tablespoons olive oil
1 tablespoon butter
1 medium onion, diced
2 cloves garlic, minced
1 (16 ounce) package frozen corn
2 (5 ounce) cans salmon, drained and flaked
2 medium tomatoes, chopped
3 tablespoons lemon juice
2 tablespoons curry paste
1 tablespoon curry powder
1 tablespoon chili-garlic sauce
1 teaspoon ground cumin
1 teaspoon ground coriander
salt and ground black pepper to taste
½ cup water, or as needed
2 cups hot cooked rice

Steps:

  • Heat oil and butter in a large skillet over medium heat. Add onion and saute until soft and translucent, about 5 minutes. Add garlic and saute for 1 minute.
  • Add corn, salmon, tomatoes, lemon juice, curry paste, curry powder, chili-garlic sauce, cumin, coriander, salt, and pepper; bring to a simmer. Cover and cook, adding water as needed, for 10 to 15 minutes. Serve over hot rice.

Nutrition Facts : Calories 446.8 calories, Carbohydrate 54.8 g, Cholesterol 38.9 mg, Fat 16.5 g, Fiber 5.2 g, Protein 23.4 g, SaturatedFat 4.1 g, Sodium 590.4 mg, Sugar 7.5 g

INDIAN SPICED SALMON



Indian spiced salmon image

Spice up your salmon for an easy midweek meal with a bit of wow factor, or even for a casual dinner party. Indian spices and tamarind bring depth of flavour

Provided by Diana Henry

Categories     Dinner, Fish Course, Main course, Supper

Time 30m

Number Of Ingredients 12

1 tbsp tamarind paste
1 large lime , juiced
1 tbsp soft light brown sugar
½ tsp salt
1 tsp hot chilli powder
2 tsp ground turmeric
2 garlic cloves , grated to a purée
2cm piece ginger , peeled and grated to a purée
4 salmon fillets , 170-200g each
2 tbsp groundnut oil or ghee
2 dried Kashmiri chillies
rice , lime wedges and chutney, to serve

Steps:

  • Preheat oven to 200C/180C fan/gas 6. Mix the tamarind paste with the lime, sugar, salt, chilli powder, turmeric, garlic and ginger. Add enough water - you won't need much - to make sufficient marinade to coat the four pieces of fish. Turn the salmon over in the marinade, making sure it gets well coated, cover and put in the fridge for 1 hr (or 30 mins is fine if you're in a rush).
  • Heat the oil in a large frying pan and add the chillies. Fry over a medium heat for 30-40 secs, then add the salmon fillets. Brown the fillets on each side (including the skin), then transfer them to a roasting tin. Spoon some of the chilli oil from the pan over them. Bake in the oven for 12 mins, or until the fish is cooked right through to the centre (check with the tip of a knife). Serve with rice, lime wedges and an Indian chutney.

Nutrition Facts : Calories 520 calories, Fat 36 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 0.9 milligram of sodium

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