Salmon Curry Recipe

Method20 steps

1. 1

   Step 1: Pat the 400–500 g salmon fillets dry with a clean paper towel. Keep raw fish and its utensils separate from ready-to-eat food.

   Uses 400–500 g skin-on salmon fillets

2. 2

   Step 2: For the tamarind (1–2 tbsp) route, soak 1–2 tbsp tamarind in ½ cup hot water until softened, then squeeze and strain to make tamarind extract; discard the fibrous pulp. Skip this step if choosing amchur or lemon juice instead.

   Uses 1–2 tbsp tamarind, for the tamarind route only · ½ cup hot water for tamarind soaking

3. 3

   Step 3: Heat 1 tbsp from the divided oil supply in a non-stick pan.

   Uses First 1 tbsp oil

4. 4

   Step 4: Place the dried salmon in the heated pan, skin-side down.

   Uses patted-dry salmon · heated pan with 1 tbsp oil

5. 5

   Step 5: Sprinkle 1 pinch each of the separate searing salt, red chili powder and garam masala onto the first side. Fry for 1–2 minutes, then turn carefully.

   Uses salmon in hot oil · First 1 pinch searing salt · First 1 pinch searing red chili powder · First 1 pinch searing garam masala

6. 6

   Step 6: Sprinkle the remaining 1 pinch each of searing salt, red chili powder and garam masala onto the second side. Add some of the curry leaves to the oil around the fish; reserve the rest for the curry base.

   Uses first-side seared salmon · Remaining 1 pinch searing salt · Remaining 1 pinch searing red chili powder · Remaining 1 pinch searing garam masala · Some of the optional 1–2 sprigs curry leaves; reserve the rest

7. 7

   Step 7: Fry for another 1–2 minutes, depending on thickness. The salmon should still be only partially cooked; it will finish in the curry.

   Uses salmon seasoned on its second side, with curry leaves

8. 8

   Step 8: Lift the partially cooked salmon and crisp curry leaves onto a clean plate and set aside.

   Uses partially cooked salmon and crisp curry leaves

9. 9

   Step 9: Heat the remaining 1 tbsp oil in the same pan.

   Uses Remaining 1 tbsp oil

10. 10

    Step 10: Add ¼ tsp mustard seeds. When they pop, add the remaining curry leaves and the 2–3 chopped or crushed garlic cloves.

    Uses heated curry pan with remaining oil · ¼ tsp mustard seeds · Remaining optional curry leaves, after the searing portion · 2–3 garlic cloves, finely chopped or crushed

11. 11

    Step 11: Sauté until the garlic smells fragrant.

    Uses mustard, curry leaves and garlic in oil

12. 12

    Step 12: Add the 1 cup chopped onion and optional slit green chili (1). Sauté until the onion turns golden.

    Uses fragrant garlic tempering · 1 cup finely chopped onion (1 large onion) · 1 optional slit green chili

13. 13

    Step 13: Add ¼ cup chopped tomato, ½–¾ tsp curry salt, ¼ tsp turmeric, 1–1¼ tsp curry red chili powder, ½ tsp curry garam masala and 1–1¼ tsp coriander powder.

    Uses golden onion and optional green chili · ¼ cup finely chopped tomato · ½–¾ tsp salt for curry · ¼ tsp turmeric for curry · 1–1¼ tsp red chili powder for curry · ½ tsp garam masala for curry · 1–1¼ tsp coriander powder

14. 14

    Step 14: Sauté until the tomatoes break down, the masala smells fragrant and the mixture leaves the sides of the pan.

    Uses tomato, onion and curry spices

15. 15

    Step 15: Pour in 1 cup of the curry water. On the tamarind route, add ¼ cup of the strained extract from step 2, keeping the rest for adjustment. Mix and cook until the onions are completely soft and the curry is thick but slightly runny. On the amchur or lemon route, leave the souring ingredient for its later step.

    Uses fragrant tomato masala · Initial 1 cup curry water · ¼ cup strained tamarind extract, on tamarind route only

16. 16

    Step 16: Taste the cooked curry. Add extra salt and, on the tamarind route, a little of the remaining strained extract only if needed. If too thick, add only as much as needed from the remaining up to ½ cup curry water.

    Uses curry with completely soft onions · Extra salt only to taste · Unused tamarind extract, only as needed on the tamarind route · Only as needed from the remaining up to ½ cup curry water

17. 17

    Step 17: If using thin coconut milk (½ cup), stir in the optional ½ cup now. If using thick coconut milk, reserve that same ½ cup for after the fish cooks; do not add it twice.

    Uses seasoned curry base · ½ cup coconut milk now only if thin; thick milk is reserved

18. 18

    Step 18: Return the partially cooked salmon and crisp curry leaves from the clean plate to the curry. Place the fillets skin-side down and spoon curry over them.

    Uses curry base, with thin coconut milk if selected · partially cooked salmon and crisp curry leaves

19. 19

    Step 19: Cover and cook over the lowest heat until the salmon is fully cooked, reaching 63°C in the thickest part; the flesh should be opaque and flake readily. If choosing amchur instead of tamarind or lemon, stir in 1 tsp near the end. Turn off the heat. If using thick coconut milk, stir in the reserved ½ cup now.

    Uses salmon returned to the curry · 1 tsp amchur powder, only instead of tamarind or lemon · Reserved ½ cup coconut milk only if thick; omit if already added thin milk

20. 20

    Step 20: Sprinkle with the chopped coriander. On the lemon route only, let the curry cool slightly, then add the 2 tbsp lemon juice. For the author’s 2-hour flavor rest, promptly refrigerate the curry in shallow containers; reheat gently to 74°C before serving with rice or bread.

    Uses fully cooked salmon curry · 2 sprigs coriander leaves, chopped · 2 tbsp lemon juice, only instead of tamarind or amchur