Salmon curry
Salmon curry is a delicious and healthy dish loved by many. This Kerala-style fish curry is made with fresh salmon, aromatic spices, and tangy kodumpuli. It has a perfect balance of flavours—mildly spicy, tangy, and fragrant. The curry is cooked in coconut oil, which gives it a rich and authentic taste.
This salmon curry is simple to make and full of flavour. The shallots, curry leaves, and fenugreek seeds create a wonderful aroma. The Kashmiri chilli powder adds colour without overpowering the taste. Kodumpuli or tamarind gives the curry a subtle tang. The salmon stays soft and tender because it is cooked gently in the curry. This dish is perfect for a wholesome lunch or dinner with steamed rice.
Key Ingredients That Make It Special
Fresh salmon is the star of this curry. Coconut oil adds richness and authentic Kerala flavour. Shallots and curry leaves give the curry a fragrant base. Fenugreek seeds provide a subtle nutty flavour. Kashmiri chilli powder, turmeric, and coriander powder add colour and taste. Kodumpuli gives the curry its signature tangy flavour. This combination of ingredients makes the salmon curry uniquely Kerala-style.
Simple Steps to Make Kerala-Style Salmon Curry
Making this curry is easy, even for beginners. First, clean and cut the salmon into medium-sized pieces. Next, sauté the spices, curry leaves, and shallots in coconut oil. Add the dry spices carefully and cook for a few seconds. Pour in water with kodumpuli to make a thin gravy. Finally, add the salmon gently and cook on low heat until tender. Do not stir too much to keep the fish from breaking. The result is a soft, flavourful salmon curry that is perfect with rice.
Serving Suggestions
This Kerala-style salmon curry is best served hot. Pair it with steamed rice or Kerala matta rice. It also goes well with appam or chapati. Letting the curry rest for 10–15 minutes after cooking enhances the flavours. This dish can also be enjoyed as a main course for a family meal or special occasion.
Try Other Kerala-Style Fish Recipes
If you enjoy this salmon curry, you should try other Kerala-style fish recipes. Each recipe uses fresh fish and authentic spices for traditional Kerala flavours. Exploring these recipes will give you a variety of tastes from mild and creamy to spicy and tangy.
Kerala-style salmon curry is not just tasty—it is healthy, easy to make, and perfect for family meals. With fresh ingredients and simple steps, you can enjoy an authentic taste of Kerala at home.
Salmon curry
Ingredients
- 500 g Salmon
- 2 tbsp coconut oil
- ½ tsp fenugreek seeds
- A few curry leaves
- 25 Shallots
- 2 tsp Kashmiri chilli powder
- ¼ tsp turmeric powder
- 1 tsp coriander powder
- 2-3 pieces of Kodumpuli
- Water as required
Instructions
- Clean the salmon and cut into medium-sized pieces.500 g Salmon
- Rinse and keep aside.
- Heat 2 tbsp coconut oil in a deep pan or earthen pot over medium heat.2 tbsp coconut oil
- Add ½ tsp fenugreek seeds and let them splutter lightly.½ tsp fenugreek seeds
- Add a few curry leaves and sauté briefly until aromatic.A few curry leaves
- Add the shallots (peeled, halved or sliced).25 Shallots
- Sauté until they turn soft and translucent.
- Lower the heat and add 2 tsp Kashmiri chilli powder, ¼ tsp turmeric powder, and 1 tsp coriander powder.2 tsp Kashmiri chilli powder, ¼ tsp turmeric powder, 1 tsp coriander powder
- Mix well and sauté for a few seconds, adding a little water if needed to prevent burning.
- Add kodumpuli (soaked in warm water).2-3 pieces of Kodumpuli
- Pour in enough water to form a thin gravy.Water as required
- Bring the curry to a gentle boil and simmer for 5–7 minutes so the flavours develop.
- Gently add the salmon pieces to the curry.
- Swirl the pan lightly; do not stir to avoid breaking the fish.
- Cover and cook on low heat for 8–10 minutes, or until the salmon is cooked through and the gravy slightly thickens.
- Switch off the heat and let the curry rest for 10–15 minutes for best flavour.
- Serve hot with steamed rice.
Frequently Asked Questions
Yes, just thaw it completely and pat it dry before cooking.
You can substitute with tamarind or kokum, adjusting the quantity to taste.
No, Kashmiri chilli powder adds colour and mild heat, you can adjust the amount if needed.
Yes, it tastes even better after a few hours as the flavours deepen.
Steamed rice or Kerala matta rice pairs best with this curry.
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