Updated: / Posted: / By Sujatha Muralidhar
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Easy Indian salmon curry recipe made spicy with chili powder, tomatoes, and onion. This easy weeknight meal can be made in under 30 minutes. Not necessary to grind the Indian spices. So, no hassles, which helps you to drive with lesser effort.
The Indian salmon curry recipe is the one which I've been waiting to make for the last two weeks. We generally make seafood once a week. And for the last couple of weeks, we have been grilling them as the weather has been so pleasant.
We are in the late spring season, and it is getting colder here. And it is cloudy and raining at times. In this type of climate, I only want to make spicy and rich salmon gravy, which would be the perfect meal for this weather.
The Salmon curry recipe is the easiest version of Salmon Kuzhambu, a south Indian style fish gravy. Authentic Indian seafood gravy requires many ingredients that may not be available in the modern kitchen.
Those who love Indian-style food and do not want elaborate cooking can opt for this version, as I minimized the processes and reduced the ingredients list to make it easier for you on busy weekdays.
The taste of the curry mainly depends on the quality of the seafood. So, check whether it is fresh to make before using it. New and good seafood tastes great even with minimal preparations.
Can I add coconut milk to this Indian Salmon Curry recipe?
You can use this recipe, And if you plan to add coconut milk to this salmon Curry, you can add it at the last minute before you switch off the stove. Or you may also follow the earlier post, South Indian Fish Curry.
Can I add tamarind to this recipe?
The tomatoes give out a pleasant rice aroma and taste in this recipe. And you may not need to add tamarind juice. But instead, you may add raw mango pieces, which is the most popular vegetable to be added with seafood.
If you are looking for fish gravy with tamarind, you may check with Indian side dish recipes for more aromatic Indian spices.
Can I make it with vegetables?
Yes. For this Indian-style salmon Curry recipe, raw mango, potato, bottled gourd, brinjal, and drumstick would be the perfect vegetable. You may add your preferred vegetables after adding water to the gravy along with a cup of water and allow it to get cooked. Add salmon and follow the same procedure in this recipe.
Can I make this Indian Salmon curry recipe in a slow cooker?
You can make it. I have not tried it, but You may also follow this basic procedure for making this curry.
Other curry recipes you may like,
- Madras lentils recipe
- Cauliflower curry
- Vegetable Jalfrezi
- Malai kofta curry
- Lima bean curry
- Curry recipes
Printable recipe card
Indian salmon curry recipe
Easy Indian salmon curry recipe made spicy with chili powder, tomatoes, and onion. This is an easy weeknight meal that it can be made in under 30 minutes.
4.88 from 8 votes
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Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
Servings: 2 servings
Calories: 410kcal
Ingredients
- 2 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- 1 onion
- 1 tomato
- 1 teaspoon red chili powder
- ½ teaspoon coriander powder
- ¼ teaspoon turmeric powder
- 1 teaspoon salt
- 11/2 cup water
- 2 salmon fillets
- 2 tablespoon cilantro chopped
Instructions
Heat a pan over medium heat. And vegetable oil and cumin seeds.
Allow cumin seeds sizzle for a minute.
Add chopped onion and saute until it becomes pink and translucent.
Now add finely chopped tomato and saute well until tomatoes become mushy.
Now add red chili powder, coriander powder, and turmeric powder.
Saute for a few seconds. And add water and salt.
Bring it to boil and allow it to cook 7-10 minutes until all the spices completely cooked.
Add salmon fillet.
Cover it with lid and in simmer flame, cook it for 10 to 12 minutes until salmon is done completely.
Garnish with cilantro.
Serve with rice or roti.
Notes
You may add a couple of pinches of salt while cooking tomatoes, this process helps to cook tomatoes evenly.
Nutrition
Calories: 410kcal | Carbohydrates: 9g | Protein: 35g | Fat: 25g | Saturated Fat: 2g | Cholesterol: 93mg | Sodium: 1267mg | Potassium: 1104mg | Fiber: 2g | Sugar: 4g | Vitamin A: 980IU | Vitamin C: 12.5mg | Calcium: 58mg | Iron: 2.9mg
Course Side Dish
Cuisine Indian
Author Sujatha Muralidhar
**Disclaimer: The nutritional information provided is an approximate estimate only.
The Leftovers:
You can freeze the leftovers. If it is refrigerated, it stays good for about 2-3 days.
You can reheat it either microwave or reheat it over the stovetop. For this method, allow the curry to come down to room temperature before reheating.
Serving Suggestions:
This recipe is better served with white rice but can also be served with brown rice, wild rice, or quinoa.
Garnishing with fresh coriander leaves gives a greater aroma.
You can also serve this salmon curry for chapati.
