Salmon Curry

Salmon Curry

Course Main Course
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Author Liza Agbanlog


  • 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


  • 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.