Salmon Curry

This salmon curry recipe is another one to tickle your taste buds. The salmon fillets are coated in a paste consisting of incredible spices. It is seared and then simmered with a flavorful sauce. When perfectly cooked, the salmon is so tender and juicy. My son and husband could not get enough of this dish. Yum!

Salmon Curry

Liza Agbanlog

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Course

Servings 4 servings

Ingredients

  

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• ¾ cup avocado or canola oil, divided
• 1 onion, chopped
• 2 cloves garlic, grated
• 1- inch piece ginger, peeled and grated
• 1/2 tsp kosher salt, plus more for seasoning the fish
• ½ cup tomato sauce
• ½ tsp curry powder
• ½ tsp garam masala
• ½ cup unsalted raw cashews
• 4 salmon fillets
• ½ cup water
• ½ tsp roughly ground mustard seeds
• Chopped cilantro, for garnish

Instructions

 

• Heat ½ cup oil in a heavy pan over medium high heat. Add the onion and saute until golden brown, about 4 minutes.
• Add the garlic, ginger, salt, tomato sauce, curry powder, garam masala and cashews. Cook, stirring regularly, on medium heat for 5 minutes. Remove from the heat and set aside to cool.
• Place cashew mixture in a food processor and process until smooth.
• Season the fish with salt and then rub 3 tablespoons of the cashew mixture all over the salmon fillets. Set aside.
• In a large frying pan, heat the remaining ¼ cup oil over medium high heat. Add the salmon fillets and fry until brown, about 2 minutes on each side. Remove the salmon from the pan and set aside.
• Remove all but 2 tablespoons of oil from the pan. Reheat the pan over medium high heat and then add the water, mustard seeds and remaining cashew mixture.
• Bring to a simmer and then add the salmon fillets, and cook for another 3 minutes.
• Serve with rice. Garnish with chopped cilantro.

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