Salmon Curry

Salmon curry brings a cozy blend of spices and creamy cashews together, creating a rich, flavorful dish that's easy to whip up on a busy night. Enjoy the tender salmon and fragrant sauce over rice for a delightful meal.

Course Main Course

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 550kcal

Author Liza Agbanlog

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