Indian Salmon Curry

By Lee Jackson ↣ Published on: October 12, 2019

This Indian salmon curry is bright, aromatic and full of balanced flavours. Tender salmon cooks in a spiced coconut sauce that delivers nutty, sweet, tangy and spicy notes in every spoonful.

This recipe is a long-time favourite. While the exact spice mix can vary depending on what’s in your cupboard, the core idea remains the same: a fragrant coconut-based sauce scented with curry leaves and tempered whole spices, finished with a dash of tomato for acidity and a touch of sweetness and tamarind for balance. The result complements salmon’s natural richness without overwhelming it.

The sauce uses no onion, garlic or ginger — instead it relies on the depth of whole and ground spices paired with curry leaves and coconut milk. You can adapt the spice combination to taste; however, salmon consistently remains my preferred choice for this curry.

What’s Ahead?

Why it works?

Simple to prepare: Once you have Indian spices on hand, this curry comes together quickly. The method uses two spice steps — tempering whole spices and adding ground spices to form a rich base — which delivers a lot of flavor with minimal prep.

Deliciously balanced: The sauce is rich and complex but not heavy. Coconut milk, curry leaves and a touch of tomato, sugar and tamarind create a bright sauce that complements salmon perfectly.

Stuff You’ll Need

The recipe uses a variety of spices, but you can substitute based on availability. Here are the core components:

• Salmon: Fillets or steaks, skin removed if preferred. Cut into large chunks.
• Coconut oil: Adds a subtle fragrance to the dish.
• Whole spices: For tempering: mustard seeds, fennel, cumin, peppercorns, cardamom pods, cinnamon stick, fenugreek seeds and dried chillies.
• Ground spices: Cumin, coriander, Kashmiri chilli (or paprika), turmeric and a little garam masala.
• Fresh curry leaves: Key for aroma — use fresh where possible.
• Coconut milk: Creates the creamy base.
• Tomato passata: Adds a gentle tang. You can use blended fresh tomato.
• Sugar, tamarind and lime: Balance sweetness and acidity at the end.

Step by Step

Follow these steps for a reliable result:

1. Step 1: Heat coconut oil in a large pan or wok. Add fresh curry leaves and let them sizzle briefly.
2. Step 2: Add the whole spices and fry for about a minute until aromatic.
3. Step 3: Stir in the ground spices with a splash of coconut milk to prevent burning.
4. Step 4: Add the tomato passata and simmer for a few minutes.
5. Step 5: Pour in most of the coconut milk and stir to combine.
6. Step 6: Add a little water, bring to a gentle simmer and cook for 8–10 minutes to meld the flavours.
7. Step 7: Add the salmon, arranging pieces in a single layer. Simmer for 5–8 minutes until the fish is cooked; avoid excessive stirring to keep the pieces intact.
8. Step 8: Remove from heat and add sugar, tamarind and lime juice. Stir gently to combine.
9. Step 9: Serve garnished with extra curry leaves, diced tomato and a drizzle of reserved coconut milk. Serve with fluffy basmati rice.

Pro Tips

Use a flexible approach with spices: choose 6–8 whole or ground spices that you enjoy. Some commonly used options include cumin, fennel, peppercorns, cardamom, cinnamon, fenugreek and dried chillies for whole spices, and cumin, coriander, turmeric, paprika, Kashmiri chilli and garam masala for ground spices.

You can add extras like peas, cooked green beans or spinach towards the end of cooking. Fresh cilantro or mint make good garnishes.

Make the sauce up to the step before adding fish and refrigerate or freeze. Reheat gently and add the salmon when ready to serve.

Serving & Storage Suggestions

This fish curry is best served fresh. Salmon is delicate and can overcook when reheated; if you must refrigerate leftovers, reheat gently and avoid excessive stirring. Freezing is not recommended for best texture.

Ready to get cooking?

Once you have your spices and ingredients ready, this curry comes together quickly. The flavour is vibrant and frames the natural richness of salmon without overpowering it. Serve with basmati rice and enjoy.

More recipes

If you enjoyed this curry, explore other Indian favourites for more inspiration.

• Chicken Madras Curry
• Madras Curry Powder
• Spinach Dal (Dal Palak)
• Methi Chicken Curry
• Bengali Fish Curry (Macher Jhol)
• Methi Mushroom Masala
• Malai Prawn Curry (Chingri Malai Curry)
• Jheenga Palak – Shrimp & Spinach Curry
• Mughlai Chicken
• Beef Balti
• Chicken Ceylon (Sri Lankan Chicken Curry)
• Chicken Saag
• Akuri (Parsi Eggs)

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