Quick Salmon Curry
Quick Salmon Curry
Even the most dedicated cook has a need for fast food. I’m not talking about oily salt laden gut fillers from the local take-away but delicious nutritious recipes that can be prepared quickly after a hard day. This recipe should be on your list.
I advise that you begin by steaming some rice so it’s ready by the time the fish is cooked. The preparation time is quick and the salmon will overcook if you need to wait. To make the meal complete, prepare some quick cooking vegetables, heads of bok choy, broccolini or spinach can be steamed on top of the salmon as it cooks.
The spicy coconut sauce is essentially made from pantry items (I always keep a stock of curry leaves in the freezer) and requires no special skills, but remember, only lightly saute the spices to avoid any bitterness developing from the fenugreek seed.
Using infused oils to add onion and garlic flavour is not only better for my digestive health, it’s a great time saving ploy too.
While I’ve chosen to use salmon this time, the sauce is compatible with any seafood.
Adapted from a “Delicious” magazine recipe.
Quick Salmon Curry
2 teaspoons panch phoran
2 teaspoon coriander seed
1 tablespoon mild madras curry powder
1 teaspoon crushed dried red chilli
5cm piece of root ginger, finely grated
10 curry leaves
1 tablespoon coconut oil
4 ripe roma tomatoes, roughly chopped
270ml can coconut milk
1/2 cup water
1 teaspoon garlic infused oil
1 teaspoon onion infused oil
Juice of 1 lime
sea salt and black pepper to taste
4 fillets of salmon, pin bones removed
extra lime wedges to serve
Grind the whole spices.
Put a saute pan over a medium heat. When hot add the coconut oil, the ground seeds, curry powder, grated ginger, chilli and curry leaves.
Sizzle for a minute then add the chopped tomato, coconut milk and water.
Stir thoroughly to combine, bring to the boil then reduce the heat and simmer uncovered for 5 minutes.
Add the infused oils, lime juice and salt and pepper to taste.
Once the flavours are balanced, add the salmon and spoon some sauce over.
Arrange the vegetables on top the cover the pan and simmer for 10 minutes.
Serve spooned over steamed rice.
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34 comments on “Quick Salmon Curry”
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Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
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Looks delish!!!
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Thanks
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Love the bright colored lime in this recipe. Thank you!
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Lime is a great visual contrast to salmon, but it’s also delicious. Thanks for commenting..
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Looks delicious! Thanks for the garam masala recipe too (from the link), I cannot find it anywhere where I live in.
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You’re welcome spice mixes are much better freshly made
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Sounds very delicious.
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Our lads love salmon and I have never thought of making a salmon curry, tops idea Mrs R, thanks!
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Thanks Cheery, it really works! I thought the spice might overpower the fish but there is no mistaking that it’s salmon…
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Have to admit I did not know there was a ‘mild’ Madras curry powder! We do live and learn! Love the idea, have not executed this in quite the same way and methinks quite a few ‘mild’ curry powders present in the pantry could make an exciting dish . . .
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I use Herbie’s Madras curry powder, tons of flavour without a chilli kick. I find some too aggressive and prefer to control the quality of the chilli I add
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Great lunch idea, I bet it’s really tasty!
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Thanks Chef K, very yum..😀
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It looks amazing! My husband loves curry, I should try yours! Thank you for inspiration and sharing 🙂
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Thanks 😀 Curry comes in so many different guises, I love exploring recipes that use spices.
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Great recipe – a perfect example of delicious food that can be cooked in less time than it takes to head down to the takeaway! I’m always on the hunt for new curry recipes because I’m obsessed with them at the moment. Thank you!
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You’re welcome Tracey. You’ll find a heap of curry recipes on my blog,
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Added to the ‘quick cook’ list. I often do a tandoori sauce for salmon – a cheat sauce using pre-mixed spices. This one sounds even better.
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Tandoori salmon sounds good too. This was super quick, that’s always a bonus
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I would never think to have salmon with curry flavours, but it looks delicious!
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Thanks, salmon work well with spice, give it a try.😀
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Sounds very good – shall try soon!
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Thanks Sue, enjoy….
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Looks tasty
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Indeed it is, thanks for commenting Karen
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Yum! Do you make up your own panch phoron or do you buy it ready mixed?
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Make my own Panch Phoran Kate but forgot to add a link to the recipe. Done now, thanks. I picked up some frozen salmon at the end of it’s shelf life, bargain basement price, just perfect for curry
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Thanks, I’ll go back and check it.
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Wonderful recipe. A good stand by when short of time too. Please come and cook for me, I’m over it.
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Really? I think you need a holiday! I know I do….
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Very true Sandra, I’m finding the whole cooking thing annoying. 4 weeks to go, then 5 months away. Big holiday this year.
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I’d have my suitcase waiting at the door now 🙂 ! Do hope you may take us with you on occasion . . .
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Me too, looking forward to the photos
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