You wont find many Indian salmon recipes as salmon is not an Indian fish. Traditional Indian fish curries involves cooking fish with bones, like this fish korma recipe made with Indian carp called Rohu.
Boneless Indian fish curries are not very common , but this Indian style salmon curry came about while I was rushing to go out with my kids one evening.
I knew very well that they will not wait for me to pan fry or bake salmon fillets after an exhausting hike.
This is where Indian food comes handy. And making Indian style fish curry with boneless fish makes the job even easier. You cook, leave and return to a warming aromatic meal !!
Ingredients For Making Easy Salmon Curry
You only need a handful of ingredients for making this spicy salmon curry.
Do not be put of from trying this dish if you do not have any of the listed ingredient as I have given a choice of substitutes as well.
The uniqueness of the dish is the use of home-blended vindaloo spice mix and kafir lime leaves. Both of which can be substituted with easily available alternative ingredient.
You will need 11 ingredients for cooking this salmon curry Indian style:
Here is a snap shot of the ingredients for you to look at.
FRESH AND PANTRY INGREDIENTS
⇒ Salmon – frozen or fresh
⇒ Spinach – frozen or fresh
⇒ Lime juice (optional)
⇒ Coconut milk
⇒ Tinned tomato you can use fresh as well
⇒ Oil – your chosen healthy preference
⇒ Vindaloo spice blend
The substitutes may alter the taste a bit but the essence of the dish will remain.
⇒ Substitute for kafir lime is a combination of lime rind and lime juice added right at the end of cooking to zest things up.
⇒ Substitute for vindaloo spice mix is curry powder and a hint of chilli powder.
You can buy vindaloo spice mix online from my online shop for delivery anywhere in Switzerland.
This Vindaloo Spice blend from Spice Hut comes with good reviews if you live outside the EU.
⇒ Adding spinach to the curry gives it a wholesome healthy touch plus your veg fix but you can add other vegetables such as sweet potatoes, swiss chard, finely chopped kale.
More cooking tips and suggestions to make this Indian-style salmon at home in the below section.
How To Cook Salmon Indian Style (Step By Step Images)
Below are the step wise method with images that show you how to make Indian style salmon curry at home.
Warm oil in a pan and saute onions until light brown in colour.
Add grated ginger garlic and fry for 3-4 minutes.
Add 2 tbsp of vindaloo spice mix and fry for a minute with the onions.
Add tomato and cook until it becomes soft and pulpy.
Add water and bring to boil.
Add the salmon pieces to the boiling sauce, cover and cook for 5 minutes.
Add coconut milk and stir in well.
Finally add the spinach and kafir lime leaves, continue to cover and cook on medium heat for another 5 minutes until spinach and fish are well cooked.
Serve hot with plain boiled rice.
Salmon Curry Recipe Video
Cooking Tips & FAQ’s
- Since salmon is a meaty fish, the best way to cook salmon is to not to overcook it. Check the doneness of the fish by pressing it once in a while.
- I suggest thawing frozen spinach before you add it to the salmon curry sauce. This will prevent it from diluting the flavours.
- The amount of liquid or sauce you wish to keep is personal. I like it to be saucy so have added enough water and coconut milk.
- Add extra chilli powder or fresh chillies for added heat.
- Squeeze a dash of fresh lemon juice right at the end of cooking for a tangy taste.
- Add lime rind after you take the curry of heat if you do not have kafir lime leaves.
Why is one of the best salmon curry dish?
So what makes this Salmon and Coconut Milk Curry different to the other salmon dishes?
This recipe came about very quickly as I was lucky to have a choice of ingredients to play with.
What makes this recipe one of the easiest salmon curry I have made is the ease of infusing the dish with flavours and yet so effortless and healthy to make.
The finishing touch of adding aromatic kafir lime leaves to the spiciness to vindaloo spice blend and the sweetness of coconut milk is just incredible.
It is a cross between a South Indian salmon curry with oriental flavours!!
A flavour bomb in your mouth!!
Can I Use Frozen Salmon?
Since this salmon fish curry recipe involves the use of a broad spectrum of flavours you can getaway with non-fresh food items.
For making Salmon curry Indian Style you can use frozen salmon defrosted to room temperature.
Of course nothing beats fresh salmon but good quality chunky salmon fillet does the trick too.
How to Cook Salmon Curry For Toddlers and Non Spice Eaters?
Vindaloo spice tends to be spicy and hot.
My children can handle a little heat as long as it is not over the top.
The trick to avoid making separate dishes is to follow the recipe until you add vindaloo spice.
After which you divide the masala base ( the onions, ginger, garlic) in two pans.
In one pan you add 1/2 to one tsp of vindaloo spice blend and other you can add 2-3 tbsp and continue to follow the steps mentioned below.
Yes, I know it’s two lots of pan you have to wash but still better than making two dishes. The bonus is that you get your toddler or fussy eater to explore new flavours.
Remember though that coconut milk tends to be sweet so they dilute the heat of the spice.
The creaminess of coconut milk makes this salmon curry mild, a good option for those not used to hot spices.
Calories in Indian Salmon Curry
If you happen to be on a Keto or Low carb diet then this Indian Salmon Curry recipe gives you a flavoursome change.
Use low fat coconut milk instead of full fat.
100 gms of raw salmon fish contains apprx 206 gm calorie with a fat content of 12 gm.
Spices such as chilli powder, cumin powder, coriander powder, cinnamon used for making vindaloo spice blend are packed with nutrients and vitamin A, C and B 12.
Spinach as we know is a power house of iron and calcium.
All in all this healthy Salmon Curry is a win win for all.
What to Serve Indian Style Salmon Fish With
I served this dish with plain boiled jasmine rice, you can use any rice you wish.
For a carb free meal serve with boiled millet, quinoa or barley.
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