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Salmon. I love it but I don’t eat it often to be totally honest with you.
If you’re new here, I’m from North India, and in North India seafood is not really consumed in abundance. The amount of seafood I had been exposed to back in New Delhi was a big fat zero. My immediate family is all vegetarian with the exception of my sister and myself, and when we went to restaurants when we were going to eat non-vegetarian items, we’d be picking the Chicken Tikkas for appetizers and Butter Chicken or Chicken Tikka Masala as a main!
Regions of South India are closer to the ocean, which is why if you see seafood dishes on a menu at an Indian restaurant, they’re almost sure to be South Indian inspired, as the consumption of seafood is greater there. I literally did not eat fish until I arrived in Canada.
I do have a North Indian-inspired salmon recipe, which is Tandoori Grilled Salmon, inspired by elements of Tandoori Chicken Tikka. However, I’ve never shared a salmon curry recipe!
If you follow me on YouTube, you know that I’ve been hosting an open YouTube collaboration throughout the month of August 2021 called #mycookingjourney2021. This collab is in honor of India’s 75th Independence Day on August 15th, and my objective for this collaboration is to have home cooks who have never delved into the exciting world of Indian cooking brush aside the excuses and finally get in the kitchen and start creating! But it’s not just for newbies! On the other hand, if you know Indian food like the back of your hand, then I encouraged you to create some new extravagant fusion recipes! I took on the challenge too, and it’s been so much fun! I’ve made some new fusion recipes, and I really have been perfecting some classic recipes that I never gave much thought to have. I’ve learned so much along the way too!
So what have I not focused on yet? I’ve done chicken recipes, vegetarian recipes… I have yet to share seafood! Ooou if you’ve checked out my recent Restaurant-Style Egg Curry recipe, that recipe was brushed aside because I find egg curries boring! I ate so many back in Delhi that I got sick of them. They certainly are delicious, but I find boiled eggs a boring protein if I’m given the option between paneer or chicken! I’d rather pick those over eggs! Ultimately, I finally made the egg curry and was so happy I did! You gotta check that one out!
What’s the deal with fish curries? Again, while I love salmon - and I’ve even made some delicious white fish curries before! - chicken and paneer are my comfort zone protein sources. I’ll always jump in and make a chicken curry, but it’s a rare occasion I’ll think of having a fish curry.
Enough is enough! Long awaited, here’s a fabulous salmon curry coming your way! I recorded the recipe last night and I was really blown away! This coconut salmon curry was inspired by an incredible curry I recently had at a local Indian restaurant - I’d say the best in my area! This coconut salmon curry will have South Indian inspired flavors, and instead of a cream gravy we’ll be using coconut milk. Yes, this is also my first curry recipe using coconut milk. I’m very biased toward my North Indian roots:) Coconut milk is quite delicious and I really need to give it some love!
If you’re ready to take your tastebuds on one heck of an adventure, then you need to make this coconut salmon curry! It’s perfect for a weeknight meal, so even on a busy night no need to get the takeout - bring this fabulous dish to your kitchen and it’ll be a hit with your family!
Why Make Coconut Salmon Curry Indian-Style?
Despite me not making seafood curries often (as in, once every few months), I’m going to really sell you this coconut salmon curry recipe! As I was cooking this recipe, I’ve compiled a huge list of why you need to be preparing this for dinner tonight! There’s no reason not to have it! Let’s go over why this coconut salmon curry is the perfect meal!
- Minimal ingredients. We’ll use and stick to some basics and really let the salmon shine here!
- Salmon has an abundance of health benefits! Firstly, it’s a fantastic source of protein. Not only does a 3 1/2 ounce (100-gram) serving of salmon contain about 25 grams of protein, but salmon is known for being rich in omega-3 fatty acids. Omega-3 fatty acids are considered “essential,” as the body cannot produce these fats and must be retrieved from diet. We usually tend to eat more omega-6 fatty acids compared to omiega-3’s, so salmon is a perfect way to get that ratio up! As a result, the fatty acids can help protect brain health, reduce inflammation, and may reduce the risk of heart disease. For more health benefits of salmon, be sure to check out this article by Healthline.
- Coconut milk is also very nutritious! For instance, coconut milk contains vitamins C and E, which have antioxidant properties. Furthermore, coconut milk contains phosphorous, magnesium, and potassium, which are essential minerals and electrolytes. Coconut milk is also an excellent fat source, containing anti-inflammatory properties by increasing levels of HDL cholesterol in the body and reducing the LDL cholesterol in the body. This aids in preventing heart disease. For more information about the health benefits of coconut milk, refer to this article by Healthline.
- One-pan meal. Great for a weeknight because you won’t have to clean much after!
- Ready in 30 minutes: This includes a speedy prep too!
- The salmon requires no marination. It cooks right in the gravy!
I should honestly save this list for reference to convince myself to make more salmon curries!
What’s the Best Kind of Salmon for this Coconut Salmon Curry?▼
I didn’t know until recently but there are plenty of different types of salmon! There’s Atlantic salmon, sockeye salmon, King salmon, pink salmon, silver salmon and Chum salmon! To learn about each type of salmon, I recommend this article by The Spruce Eats!
For this recipe, I used wild-caught Atlantic salmon. Salmon is naturally a fatty fish which adds to the creaminess of this coconut milk curry. However, this sauce would also go great with leaner fish like Cod, Haddock, Halibut as well as other fish like Trout. So have a blast and let me know which one you picked.
How Do I Know the Salmon is Cooked?▼
Fish is delicate so the best way to cook it in a sauce is to poach it. This is the best way to ensure it holds its shape and stays juicy. The fish should cook really quickly and the best way to check if it is cooked is to poke it.
If you poke it and it has a similar spring back as what you feel when you poke the tip of your nose, the fish is ready!
Tips to Master This Easy Salmon Curry
- Use fresh curry leaves instead of the dried variety for the best flavor.
- If your local grocer only sells curry leaves in a large pack, freeze the extra and use in recipe as needed.
- Purchase the freshest fish you can find for the best flavor.
- Gently simmer and mix the coconut milk with the curry to ensure the fish stays intact.
- Stop cooking the moment the fish is completely cooked.
Tools Needed
Ingredients for Coconut Salmon Curry
Let’s review all the ingredients you’ll need to make this Indian Salmon Curry.
- Salmon: I used wild-caught, Atlantic salmon. Wild-caught fish is usually preferred over farmed fish.
- Onions: Thinly sliced.
- Tomatoes: Diced.
- Green chilies: Finely chopped. You can omit if you are sensitive to spice.
- Ginger: Grated.
- Garlic: Minced.
- Passata: These are strained tomatoes, available in a can or container. I love this for extra tomato goodness!
- Coconut milk: I used full-fat coconut milk. Feel free to use low fat coconut milk as well!
- Ground spices: I kept the spices at a minimum here. All I used was Kashmiri red chili powder, turmeric, and ground coriander for spice. Of course always add salt to taste!
- Whole spices: We’ll be using mustard seeds and curry leaves.
- Lime juice: A touch to add a bit of zest! You’ll notice this curry is zesty even though there’s no actual lime zest though!
- Cilantro: For garnish!
How to Make Indian Coconut Salmon Curry
- Heat a pan on medium heat and add ghee. Once the ghee is hot add mustard seeds and curry leaves.
- Once the mustard seeds crackle and the leaves are aromatic, add sliced onions, ginger, garlic and green chilies.
- Saute and cook until the onions soften, add a pinch of salt to speed up the cooking process.
- Once the onions are soft, add tomatoes, followed by turmeric, ground coriander and red chili powder. Add a splash of water if the mixture looks dry and mix well. Cook until the tomatoes have softened.
- Add the passata and simmer for 5-8 minutes or until the sauce has thickened. Season with salt at each stage.
- Add the fish and mix well. Simmer with the sauce for 2-3 minutes or until the fish has changed its color.
- Then add coconut milk to the pan and gently mix well to combine. Turn the heat to low and cook until the fish is completely cooked inside. If you poke the fish, it should have a slight spring back, like the tip of your nose.
- Garnish with cilantro and serve hot with lime and your favorite bread or rice dish!
Serving Suggestions for Indian Coconut Salmon Curry
You could serve this salmon with coconut milk curry in so many ways! The possibilities really are endless with your favorite breads or rice dish! Here are some serving suggestions I recommend to make this salmon curry a restaurant-quality meal right at home!
- Tandoori Naan
- Laccha Paratha - “Flaky” Layered Paratha
- Rumali Roti - “Handkerchief” Roti
- Jeera Rice - Cumin-Spiked Rice
- Vegetable Pulao
In the video recipe below, I actually tried a new rice pulao recipe to celebrate the collaboration - trying new things here! I made my first ever onion pulao. Let me know in the comments if you’d like this recipe! This was awesome and went so well with the curry!
Can I make Salmon Curry Ahead of Time?▼
Yes! I had leftovers from making this delicious Coconut Salmon Curry and I’m so glad I did! I relived it for breakfast the next day! Yes, I love having leftovers from dinner for breakfast - meal times are a made up concept! You can certainly make a big batch of this salmon curry and enjoy it for later!
To store this salmon curry, transfer the contents into an airtight container and keep it in the fridge. This salmon curry will stay fresh in the fridge for up to two days. To reheat, you can either heat it in the microwave or over the stove. Because salmon is very delicate, I chose to reheat it over the stove, and I personally wouldn’t microwave it. To store the salmon curry, transfer the contents from the container into a pan, and heat on medium-low heat.
To reheat in the microwave, heat for about 2-3 minutes, giving it a mix at minute-long intervals. Although microwave does make the fish more at risk to disintegrate and flake away, thus ruining the texture of the sauce.
2 comments
Hello, I am wondering if the mustard seeds in this recipe should be black? Thank you! ;)
Hello Suzanne! Thanks for your comment, sorry I was a little late! Yes black mustard seeds are best! Let me know if you have any other questions!
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