Sri Lankan Salmon Curry is something that I’ve made forever but I’ve been surprised at the number of people that have asked me for the recipe whenever they taste it (or even see or hear about it – check my Instagram!!) So I thought I’d take this opportunity to share it with you all.
I don’t really need to tell you the benefit of have fish in your diet, right? I mean where should I start? According to WH Foods, salmon is one of the world’s healthiest foods!! Check out their article here!
It’s funny because in Sri Lanka, salmon is not widely available so fish curry is mostly made with king fish, other white fish or even tinned fish. When I was growing up in London, my mother made fish curry very rarely and when she did, it was also with white fish. I ended up much preferring chicken to white fish, which I still do to this day.
However, as I got older, I started experimenting and found that I preferred salmon to any other fish. It’s much meatier so personally I think it makes the dish better! I prefer to put the salmon chunks in once the curry has been made because the salmon simply soaks it up. As always with this type of cooking, have leftovers is the best bit! (curries always taste better the next day when the curry gravy has been well and truly absorbed!).
But hey, although I like Salmon, that is just my opinion – please feel free to make it with other fish if you so prefer. I’m sure it will taste great whichever fish you use!
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Sri Lankan Salmon Curry
- 1 onion finely chopped
- 1-2 tsps minced/finely chopped garlic maybe 3 cloves
- 4 salmon fillets – skinless and boneless
- 2-3 sprigs curry leaves fresh or dried
- half tsp brown mustard seeds
- quarter tsp fennel seeds
- quarter tsp cumin seeds
- half tsp fenugreek seeds
- half tsp turmeric powder
- 100 ml tamarind juice if you can't find this, then lime juice will work too
- 1 tin coconut milk don't shake it – you need the thin and thick parts. Decant both parts into two bowls.
- 2 tbsps curry powder
- 1 tsp chilli powder
- cooking oil
- coriander leaves optional
- 1 handful young spinach leaves
- Cut the salmon fillets into chunks and give them a good wash
- Heat 2 tbsps of cooking oil in a wok or pan. Add the mustard seeds and let them splutter.
- Then add the onion and garlic, and sauté until they start to brown.
- At this stage add the curry leaves and fry for a minute on a medium heat.
- Add the fennel seeds, cumin seeds and fenugreek seeds. Let these fry for another minute.
- Now add the thin coconut milk to the pan along with the tamarind juice. Start off adding half the juice – you can add more later if needed.
- Add the turmeric powder, curry powder, chilli powder and salt. Mix these al together in the pan.
- Let these spices cook out for about 5 minutes
- Add the salmon pieces to the curry and cook on a medium flame, but put a lid on the pan
- After 5 minutes, add most of the thick coconut milk. Mix carefully, taking care not to break up the salmon, and then recover the pan and leave for another five minutes on a low heat.
- Taste the curry and adjust the salt and tamarind to taste. If not using tamarind juice, add the lime juice at this state, always tasting.
- Finally add the spinach leaves if using, letting them just wilt, before serving. Add coriander leaves if desired.
- This dish is usually served with rice, dhal and other curries as part of a Sri Lankan meal. It is just as tasty on its own however, with some naan or roti.
- Enjoy your fantastic curry!