Tomato coconut salmon curry Indian style
Delicately cooked salmon curry in creamy tomato coconut milk sauce made in Indian style. This is an ultimate go to recipe for an easy and quick salmon curry.
Ingredients
- 1 to 1.4 lbs salmon fillets
- 1 ½ tbsp coconut oil or any other oil
- 1 big finely chopped onion
- 3 Tomatoes diced or pureed as per taste
- 1 13.5 fl oz can of Coconut Milk full cream
- Cilantro for garnish Coriander leaves
- 1 tsp Sugar Optional if tomatoes are too sour
Spices
- 2 tsp Ginger garlic paste
- ¼ tsp Turmeric powder
- 1 tsp Indian Red chilli powder
- 2 tsp Coriander powder Dhaniya powder
- 1 tsp Ground Cumin Jeera powder
- Salt to taste
- 1 to 2 tbsp kasoori methi dried fenugreek leaves, adjust as per taste
Instructions
- Heat coconut oil in the pan on medium heat.
- When the oil is hot enough add finely chopped onions and saute them until golden brown. Add little salt, just enough for the onions and ¼ tsp turmeric as soon as you add onions. Salt brings the water out of onions and help them cook faster.
- When the onions turn golden brown add 2 tsp ginger garlic paste, 2 tsp coriander powder, 1 tsp cumin powder, and 1 tsp red chilli powder to the onions and mix well. Let the spice powders cook well without burning them.
- Now on medium high add chopped tomato pieces or tomato puree, little more salt for tomatoes and mix well. Let the tomatoes cook covered until they are soft and mushy and oil separating to the sides of the pan. Keep stirring in between to avoid burning.Add little water if necessary. Add 1 tsp of sugar if the tomatoes are too sour to balance the flavours.
- Now reduce the heat to medium and add the can of full cream coconut milk, crushed kasoori methi leaves (crush them between your palms to make fine powder) and mix well. Let it cook for 4 to 5 mins, and add more salt and chili powder if needed. Sauce should be completely cooked and seasoned as you want before adding salmon.
- Now add the Salmon fillets carefully into the gravy on medium low heat, making sure they are not on top of each other, thus giving them enough space to cook. Cover them with sauce on top.
- After 5 to 8 mins, check with a sharp knife or fork at the thickest part of the fillet. If it is flaky and turned to opaque pink, it is done. If u want you can check for the minimum internal temperature of 145°F(USDA recommendation), which should be measured at the thickest part of the fillet.
- Now add chopped cilantro to garnish and serve hot with Rice.
Notes
- If you want a chunkier sauce use diced tomatoes or use pureed tomatoes for a smooth sauce.
- Use full-fat fresh or canned coconut milk for best results. Don't use coconut milk in cartons.
- To make it less spicy, initially add half of the given red chili powder, coriander powder, and cumin powder, and add more later before adding salmon if required.
- Add 1 tbsp of Kasoori methi leaves first and taste and add a little more if required.
- Cook only on low to medium heat after adding salmon. No need to cover.