Indian Salmon Curry
Indian Salmon Curry is a hearty protein rich, omega 3 fatty acid rich extremely delicious fish curry to warm up your lunch or dinner. This Salmon curry Indian style is very easy to make & a super quick recipe to make its way to your weeknight dinner menu.
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Servings: 4 people
Calories: 410kcal
Ingredients
- 1.02 pounds Salmon Fillet made into pieces 462.66 gms
- 1 large onion finely sliced
- 8 pods garlic crushed
- 1.5 large tomatoes finely chopped
- ¼ tsp Turmeric Powder
- 1 tsp Cumin Powder
- ½ tsp Coriander Powder
- ½ tsp Paprika or Deggi Mirch or Kashmiri Red Chili Powder optional
- 4 Green Chilies optional
- ½ cup Olive Oil use mustard oil if you prefer
- Salt (to taste)
Instructions
- Cut the fish into pieces according to your preference, I made into 4 big pieces. Remove the scales & wash them a multiple times under running tap water. Pat them dry with the help of paper towel.
- Next, smear the fish pieces with a pinch or two of turmeric powder + salt and set them aside.
- In the interim heat up a wok or skillet over medium high heat add about 2 tbsp oil.
- When the oil becomes moderately hot gently release the fishes to the oil & fry them until lightly golden from both sides. Set aside the shallow fried fishes.
- In the same oil & the same wok release the sliced onions & saute over medium low heat until limp & soft. Add salt to quicken the process.
- When the onions are all limp add the crushed garlic pods + green chilies & saute for 2-3 more mins or until the garlic are slightly soft.
- Now, add the chopped tomatoes & saute until the tomatoes are completely mushy & oil begins to leave the sides of the wok. Cover & cook to quicken the process.
- Next, add the spices & mix well. Saute for 1-2 mins until the masalas are slightly fragrant. Do not saute much. stop at this point.
- Now, add warm water to the wok & mix everything well. Cover & simmer for 3-4 mins.
- Next, add the shallow fried Salmon fishes to the curry sauce and cover and simmer on low for another 1-2 mins. Serve immediately. Enjoy!
Video
Notes
- Measuring cup used, 1 cup = 240 ml & 1 tsp = 5 ml
- It's recommended to serve the Indian Salmon Curry immediately for best flavors. The Salmon pieces will soak just the right amount of curry sauce & become tender & juicy.
- Do not OVER cook the Salmon in the curry sauce. Cover & Simmer them for exactly 1-2 mins over low heat. Anything beyond this time will make the fish pieces extra soggy & the Salmon will loose taste.
- I got 4 large pieces from 1.02 pounds or 462 gms Salmon fillet. And it was perfect for 4 people. But, you make make more pieces out of the fillet if you decided to go for small pieces instead or you may even go for big slices & make just 3 pieces. Choice is yours. You can also use Salmon steaks.
- If you hate spicy food skip the green chilies + the red chili powder & use paprika or kashmiri red chili powder instead.
- For some extra tang & punch squeeze just a few drops of lemon juice in the Indian Salmon curry & throw in some fresh chopped cilantro leaves.
Nutrition Facts
Indian Salmon Curry
Amount Per Serving
Calories 410
Calories from Fat 225
% Daily Value*
Fat 25g38%
Cholesterol 93mg31%
Sodium 1260mg55%
Potassium 1104mg32%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 4g4%
Protein 35g70%
Vitamin A 980IU20%
Vitamin C 12.5mg15%
Calcium 58mg6%
Iron 2.9mg16%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 410kcal | Carbohydrates: 9g | Protein: 35g | Fat: 25g | Cholesterol: 93mg | Sodium: 1260mg | Potassium: 1104mg | Fiber: 2g | Sugar: 4g | Vitamin A: 980IU | Vitamin C: 12.5mg | Calcium: 58mg | Iron: 2.9mg