SALMON FISH CURRY -Learn how to make this fish curry in South Indian style with step by step instructions and video. This Salmon Curry is an easy and flavourful dish to have along with rice or roti.
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How to serve this Salmon curry?
You can serve this Indian style fish curry with plain rice, JEERA RICE, KUSKA RICE or even with roti.
Recipe Variations
- You can add coconut milk to this curry.
How to store Salmon Curry?
- Allow the curry to cool down completely. Store the curry in an air-tight container in the fridge for up to 4 days.
- You can freeze the curry in a freezer-safe container for up to 1 month.
- Thaw the fish curry in the fridge overnight before Reheating.
Ingredients required for the curry
For Marinating:
- Salmon fish - 500g
- Red chilli powder - 1Tsp
- Salt - 1 Tsp
- Turmeric Powder - ½ Tsp
To Roast and Grind:
- Coriander seeds - 2Tsp
- Cumin seeds - 1Tsp
- Fenugreek seeds/Methi seeds - ¼Tsp
- Mustard seeds - ¼Tsp
- Garlic pods- 3 to 4
For Making Curry :
- Tamarind - a small lemon size
- Chopped onion - 1 big
- Cumin seeds - ½Tsp
- Chopped tomatoes - 2 big
- Red chilli powder - 2 Tsp
- Turmeric powder - ½Tsp
- Green chillies - 2 or 3
- Ginger garlic paste - 1Tsp
- Curry leaves
- Coriander leaves a handful
- Oil - 3 to 4 Tbsp
- Salt to taste
Salmon Fish Curry recipe with step by step instructions
First soak the tamarind with hot water in a bowl.
Take a bowl,add the fish pieces along salt,turmeric powder and chilli powder. Mix well and keep aside.
Next heat a small pan and roast the ingredients mentioned above except garlic pods on low - medium flame until they change their colour slightly or until you get a nice aroma .
After that transfer them into a blender and add garlic pods and grind into a smooth paste by adding little water.
Now heat a wide pan with oil, once it is hot enough add cumin seeds and allow it to crackle. Then add chopped onions,slit green chillies, turmeric powder and curry leaves.
Sauté well until onion changes its colour. Add ginger garlic paste and sauté until raw smell goes out.
Then add chopped tomatoes and sauté for few minutes. After that close the pan with lid and cook until the tomatoes becomes soft and mushy on medium flame.
Now add the ground masala and cook until the oil oozes out from the masala.
Add red chilli powder, tamarind juice and required water and bring it to boil for few minutes.
Cover and cook for 5-8 minutes on medium flame. Open the lid and mix well. Slowly add the salmon pieces and rotate the pan slowly in a way that the fish is nicely coated with the masala.
Again cove and cook for 5-8 on medium flame. Don't use any spatula other wise fish will break. Simply rotate the pan.Once the fish is cooked,add finally chopped coriander leaves and switch off the flame.
It is best to serve after 1-2 hours.
NOTES:
- After adding the fish pieces don't use the spatula to mix.
- Adjust the spices according to your taste.
- Best to serve after 1-2 hours or for the next day.
MORE RECIPES ON MY BLOG:
SALMON FISH CURRY -Learn how to make this fish curry in South Indian style with step by step instructions and video. This Salmon Curry is an easy and flavourful dish to have along with rice or roti.
- Salmon fish - 500g
- Red chilli powder - 1Tsp
- Salt - 1 Tsp
- Turmeric Powder - ½ Tsp
- Coriander seeds - 2Tsp
- Cumin seeds - 1Tsp
- Fenugreek seeds/Methi seeds - ¼Tsp
- Mustard seeds - ¼Tsp
- Garlic pods- 3 to 4
- Tamarind - a small lemon size
- Chopped onion - 1 big
- Cumin seeds - ½Tsp
- Chopped tomatoes - 2 big
- Red chilli powder - 2 Tsp
- Turmeric powder - ½Tsp
- Green chillies - 2 or 3
- Ginger garlic paste - 1Tsp
- Curry leaves
- Coriander leaves a handful
- Oil - 3 to 4 Tbsp
- Salt to taste
-
First, soak the tamarind with hot water in a bowl.
-
Take a bowl, add the fish pieces along with salt, turmeric powder and chilli powder. Mix well and keep aside.
-
Next heat a small pan and roast the ingredients mentioned above except garlic pods on low - medium flame until they change their colour slightly or until you get a nice aroma.
-
After that transfer them into a blender and add garlic pods and grind them into a smooth paste by adding little water.
-
Now heat a wide pan with oil, once it is hot enough add cumin seeds and allow it to crackle. Then add chopped onions, slit green chillies, turmeric powder and curry leaves.
-
Sauté well until onion changes its colour. Add ginger-garlic paste and sauté until the raw smell goes out.
-
Then add chopped tomatoes and sauté for few minutes. After that close the pan with a lid and cook until the tomatoes become soft and mushy on medium flame.
-
Now add the ground masala and cook until the oil oozes out from the masala. Add red chilli powder, tamarind juice and required water and bring it to boil for few minutes.
-
Cover and cook for 5-8 minutes on medium flame. Open the lid and mix well. Slowly add the salmon pieces and rotate the pan slowly in a way that the fish is nicely coated with the masala.
-
Again cover and cook for 5-8 on medium flame. Don't use any spatula otherwise fish will break. Simply rotate the pan. Once the fish is cooked, add finely chopped coriander leaves and switch off the flame.
-
It is best to serve after 1-2 hours.
Recipe Video
- After adding the fish pieces don't use the spatula to mix.
- Adjust the spices according to your taste.
- Best to serve after 1-2 hours or for the next day.
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