SALMON FISH CURRY | FISH CURRY RECIPE

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

salmon fillets

🥗Healthier: trout

💰Cheaper: tilapia

Tilapia is a more affordable fish option.

Start by making a curry paste in a small blender bowl.

Add 1 shallot, 2 cloves garlic, 1 small knob of ginger, 1 green chili, some green onions or scallions, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon chili powder, 0.5 teaspoon turmeric, 1 teaspoon garam masala, 0.5 teaspoon black pepper, and 1 teaspoon salt into the blender.

Add some of the green onion peels for flavor, and blend until smooth, adding a touch of water if necessary.

Cut 1 pound of salmon into pieces and set aside.

Preheat a pan and add 1 tablespoon of vegetable oil.

Add 2 tablespoons of the curry paste to the pan and cook for about 3 minutes on medium-high heat, stirring to prevent burning.

Add the whites of the scallions and 2 small chopped plum tomatoes to the pan, cooking until the tomatoes soften, about 5 minutes.

Add 1 cup of tomato puree or tomato sauce to the pan and cook for another 5 minutes to combine flavors.

Add about 0.5 cup of water and cover the pan, cooking on low heat for about 10 minutes.

Check the seasoning of the sauce and adjust with salt, pepper, and 1 teaspoon of Worcestershire sauce if needed.

Lower the heat and carefully lay the salmon pieces into the sauce, poaching them for about 5-10 minutes until cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens