Cooking Tips
When making salmon curry, selecting the right salmon is crucial. Fresh wild-caught salmon tends to have a richer flavor and better texture than farmed salmon. Look for fillets that are bright in color and free from any dark spots. If fresh salmon isn’t available, frozen fillets can work just as well. Just make sure to thaw them properly in the refrigerator overnight before cooking. For the spices, consider toasting them lightly in a dry pan before adding them to the paste. This step enhances their flavors and adds depth to the dish. As for cooking the salmon, sear it on medium-high heat for a few minutes on each side until it develops a nice golden crust. After that, when you simmer the salmon in the sauce, keep the heat low. This prevents the fish from overcooking and becoming dry. If you prefer a creamier curry, you can add a splash of coconut milk during the simmering stage. This not only enriches the sauce but also balances the spice level beautifully.
Serving Suggestions
Salmon curry pairs wonderfully with a variety of sides, making it a versatile meal option. A classic choice is steamed basmati rice, which soaks up the flavorful sauce perfectly. You can also serve it with quinoa for a nutritious twist. If you want something lighter, consider a fresh cucumber salad on the side. The coolness of the cucumber contrasts nicely with the warmth of the curry. Naan bread can also be a great accompaniment, perfect for scooping up the delicious sauce. For those who enjoy a bit of heat, a side of pickled vegetables or spicy chutney can elevate the dish. Garnishing with fresh cilantro or green onions just before serving adds a pop of color and freshness. If you’re hosting a dinner, consider serving the curry family-style in a large bowl, allowing everyone to help themselves. This creates a relaxed, inviting atmosphere that encourages sharing and conversation.
Frequently Asked Questions
What can I substitute for salmon in this recipe?
If you’re looking for a substitute, try using firm white fish like cod or halibut. They have a nice texture and will absorb the flavors of the curry well.
How should I store leftovers?
Store leftover salmon curry in an airtight container in the fridge for up to three days. Just reheat it gently on the stove to avoid overcooking the salmon.
Can I make this curry ahead of time?
Yes, you can prepare the sauce a day in advance and store it in the fridge. Just cook the salmon fresh when you’re ready to serve for the best texture.
What sides go well with salmon curry?
Steamed basmati rice is a classic pairing, but naan or quinoa also work great. A side of sautéed greens or a fresh cucumber salad can add a nice crunch.
What are common mistakes to avoid when making salmon curry?
One common mistake is cooking the salmon on too high heat, which can dry it out. Make sure to sear it at medium-high heat and then simmer gently to keep it tender.
Salmon Curry
Ingredients
- 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.
Nutrition
I tried this recipe and my husband and I really enjoyed it. It’s a keeper!
Thank you!!