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Salmon Curry

Salmon Curry is a recipe I created to offer an alternative for family members who don't eat meat but love curry. Using coconut milk give a nice creamy sauce without using heavy cream or butter. I have replaced the coconut milk with plain yogurt or greek yogurt and that works well. 

You can subtitute chicken or shrimp in this recipe. 

Serve with basmati rice or garlic naan. 



​​​​​​​​​​​​​​​ Salmon Curry

 Serves 4-6 
 Ingredients:
  • 1-1.5 pound salmon fillet
  • 3-4 cloves garlic minced
  • 1 tbsp ginger minced
  • 1-2 tbsp diced green chilies (depending on your spice preference)
  • 1 cup plain yogurt
  • 1 cup crushed tomatoes
  • 2 tbsp tomato paste
  • 1 can coconut milk (optional) 
  • 3 cups water (2 cups if omitting coconut milk)
  • 2 tbsp chick pea flour (can subtitute whole wheat or white flour)
  • 1 tsp cumin seeds
  • 1 tsp fenugreek seeds
  • 1 tsp turmeric
  • 2 tsp salt
  • 1 tsp masala
  • 1/2 cup chopped cilantro

 Instructions:
  1. Place salmon fillet on parchment paper in sheet pan. Sprinkle fish with salt and pepper.
  2. Broil salmon in the oven (middle rack) for 10-15 minutes until top is browned and fish is almost cooked thru. Once done remove and let cool.
  3. Meantime, heat the oil in a large skillet over medium heat, add cumin seeds and fenugreek seeds and cook 1 minute.
  4. Add garlic, ginger and chilies and cook 3-4 minutes. Add tomato paste and cook for another 2 minutes. 
  5. Add salt, masala and tumeric, cook for 2 minutes.
  6. Whisk 2 cups of water with chick pea flour until lumps are removed. Stir in coconut milk.
  7. Add chick pea water, crushed tomatoes and plain yogurt to the pan and whisk until combined. 
  8. Simmer sauce 5-7 minutes.
  9. Cut cooled salmon into 2 inch chunks and add to the sauce and cook 5-10 minutes.
  10. Garnish with cilantro.