Serve this comforting coconut milk salmon curry over steamed basmati rice for a light and satisfying meal. Me and my kids are simply obsessed with fish & seafood curries. There is salmon on the dinner menu at least once every week. This punjabi style fish curry recipe cooked in an onion & tomato base tops the list when it comes to my favorite ways to cook weeknight fish dinner. However over the years I have fallen in love with coconut based curry sauces thanks to my kids. I started making coconut curries based few years back mostly because I wanted mellow flavors that could appeal to palates of my toddlers. They weren’t ready for bold spicy masalas and coconut milk based curries really did the trick!
About Indian Salmon Curry
This Indian recipe with skinless salmon is a homestyle and comforting. The curry is made with salmon fillets or chunks cooked in a creamy spiced sauce. My salmon curry recipe uses basic ingredients like onions, ginger & garlic, tomato paste, ground spices and a can of unsweetened coconut milk. The salmon cooks to tender and flaky and the sauce is fragrant and mildly spicy with thick coconut milk adding a lot of rich creaminess. . Here are a few notes about my recipe -
Ingredients (Notes & Substitutions)
Here are the ingredients you need for this recipe.
Salmon - I use skinless salmon, however you could use skin on fish. If you get salmon steaks, that would also work in this recipe. Coconut Milk- I prefer using full fat coconut milk, however light coconut milk is perfect to use too. You could also finish the curry with unsweetened coconut cream. Curry Leaves or Kadi Patta are a south indian herb with a unique flavor. They are extensively used in south indian recipes in combination with mustard seeds and coconut oil. It seems very obvious to me to add them to recipes in which I am using coconut flavors. Unfortunately, there is no good substitute for them. Curry leaves are easily available in most indian grocery stores in fresh, dried as well as frozen form. You can leave them out if you cannot find. Tomato Paste- You could use fresh tomatoes instead. My most favorite tomato variety to use in indian curries is campari tomatoes. Next choice is roma tomatoes. As a general rule, you would want to use a pulpy, sour- sweet tasting tomato for indian curries. Oil - I used avocado oil. Use coconut oil for a robust coconut flavor if you wish.
Purchasing Salmon
Here are few tips to keep in mind when purchasing salmon to make sure that you are buying high quality fish for your family.
Freshness- If you are purchasing it fresh, look for salmon that feels firm to touch. Avoid it if its mushy. Type of Salmon - There are many varieties of salmon available in stores these days. It depends on what you prefer to consume. Both wild caught or farmed salmon are fine to use in this recipe. Color- Wild salmon is usually deeper red in color. Farmed salmon is orangish in color. Make sure that the farmed salmon you are purchasing is not dyed with artificial color(read the label). Sustainability- Always check the labels to make sure that the fish was responsibly sourced and farmed or caught in an environment- friendly way.
How To Make Indian Salmon Curry With Coconut Milk (Step Photos)
Add salmon chunks to a bowl and rub with turmeric and salt. Let sit for 5-10 minutes (images 3 & 4) In a small bowl, add all the ground spices and make a slurry by adding water. Keep ready.(images1 & 2) Heat oil in a large pan over medium heat. Sear the salmon chunks on both sides by placing them in hot pan. No need to cook through the salmon. Transfer to a plate once seared. (images 5 & 6) Add another tablespoon or two of oil, heat up and temper with mustard seeds, green cardamom and cloves. Let the mustard seeds pop. (images 7)
Next add the chopped onions and cook for 5-7 minutes until onions are soft, translucent and lightly browned. (images 8 & 9) Add the green chillies, ginger and minced garlic next. Saute for 10 seconds or so until you smell a nice aroma. (images 10 The spice slurry goes in next, mix well and cook for 3-4 minutes or until you see its glistening. (images 11 & 12)
Add the tomato paste next and cook for 3-4 minutes until you see that the masala is thickish and tiny oil bubbles are separating on sides. (images 13 & 14) Pour the coconut milk, add salt and mix well. Also add ½ cup water. On low heat, bring the coconut milk to a simmer. (images 15 & 16) Place the salmon chunks carefully in the curry base. Add the curry leaves (if using). Cover and let simmer for about 8-12 minutes (depending on size of chunks) until fish is cooked through. (images 17 & 18) Finish the curry with lime juice. (image 19 )You may add garam masala at this point of you wish. Let the curry rest for at least 30 minutes for the flavors to get absorbed. Garnish the curry if you wish and serve warm with rice or indian flatbreads.
Recipe Tips
Cook the curry in ghee or coconut oil for added flavor. Use a non stick pan to sear the salmon - I don’t like to take chances when searing fish, so I prefer to use a non stick pan to make sure that the fish wont stick. However, if you are confident using any other pans or pot like dutch oven or stainless steel, please use it. Sear the salmon- It is not a mandatory step, however similar to meat or chicken, searing fish in a hot pan before adding to the sauce adds an extra layer of flavor and texture. Slow cook the salmon- Add salmon chunks to a simmering curry. Dont let the sauce come to a rolling boil once you ahem added the coconut milk. Slow cooked salmon comes out suoer tender and juicy. Use full fat coconut milk- I like using full fat because it adds a nice richness to the curry giving it a silky texture. Adjust the heat- If you like a spicer dish, add extra cayenne or add green chili paste (hot). Let the curry rest- Make the curry ahead and allow it some time to rest. Even 30 minutes of resting will help deepen the flavors. Add vegetables like colorful bell peppers, green beans, zucchini chunks (during summer), green peas etc for added nutrition. Use any kind of fish in this recipe as long as you are sure that it would stand up to the simmering. Cod or sea bass are a good choices. You could make the coconut curry sauce and add shrimp or hard boiled eggs to it instead of salmon. Comes out very delicious!
Serving Indian Salmon Curry
Here are a few serving ideas -
Rice - Salmon curry and steamed rice is a classic pairing. Steamed basmati rice soaks up the creamy coconut sauce beautifully. You may serve with brown rice as well. I have included the method of cooking rice on stove, pressure cooker and instant pot in the recipe card. Indian Flatbreads - My daughter loves this curry with naan. The doughy naan is perfect to soak up the flavorful coconut laced sauce. Crunchy or Roasted Vegetables - You could add a fresh crunchy vegetables like (cucumber or radishes) on the side or serve with roasted cauliflowers or broccoli to add texture and nutrition to the meal. Can be served with quinoa or cauliflower rice too.
