Exhausted after a long day, with little energy or inclination to cook a complex dish that involves lots of marinating and blending? We’ve all been there right? Well this curry works a treat and literally takes 15 minutes to prepare and cook. It’s a staple dish in my household and is always guaranteed to raise spirits and a smile. I’ve been cooking it for 20 years so felt it would be a good one to share with you all. I have used salmon but you can equally use trout or any firm fish in fact.
I find I use all the spices quite regularly so am guaranteed to have them in the house. My fridge also always has fresh ginger and curry leaves, which are either kept in my fridge of freezer (so I don’t get caught out). Same goes for fresh chillies.
I think you’ll be pleasantly surprised at how quick and easy this dish is and yet tastes really moreish. I often get asked do I eat the curry leaves and the answer is ‘yes’. I love the taste of them, but you can leave them to one side if you don’t fancy it. They will have already worked their magic flavouring the dish.
I often accompany it with some of my Bengali dal, which is my ultimate comfort food. A plain white or brown rice works well with this dish.
I would love to see how you get on so don’t forget to tag and link me on instagram if you make it @chilliandmint #chilliandmint.
Speedy Indian Salmon Curry
700g filleted salmon, cut into manageable portions (skin on or off as you prefer)
2 tbsp vegetable oil
1 medium onion, chopped
1 tsp nigella seeds
1 small tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
2 fresh chilli, chopped in half (more if you like it hot)
half tsp chilli powder (optional)
2 inches fresh ginger, peeled and grated
approx 10 fresh curry leaves
2 large tomatoes, finely diced
1 tsp salt
handful of fresh coriander
1. Cut the salmon pieces into manageable sized portions and put to one side.
2. Warm the oil and when it is hot add the onions and fry on a medium heat for 6 minutes or until they begin to brown. At this point add the nigella seeds, fresh chilli, turmeric, chilli powder, cumin powder, coriander powder, grated ginger, curry leaves and salt and stir for 20 seconds.
3. Add the tomatoes and 100ml of water and mix all the ingredients together.
4. Gently place the salmon pieces, with the skin facing upwards (if skin is still on), into the sauce and let it simmer on a medium/low heat for 5 minutes. Place a lid on the pan.
5. Then using a spoon turn the salmon pieces over and add a further 50ml of water if necessary. It will only need a couple of minutes. If you prefer a thicker sauce add less water and vice versa. Its really not an exact science and more down to personal taste.
Serve with roughly chopped fresh coriander.
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