SALMON FISH CURRY

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This Homemade Salmon Tamarind Curry is a masterclass in balancing the richness of fresh salmon with the sharp, tangy brightness of tamarind. By lightly searing the fish before simmering, you lock in the juices and ensure the fillets don't break apart in the robust, aromatic gravy.


Zesty Salmon & Tamarind Curry

A vibrant, tangy fish curry featuring a complex blend of roasted spices and a classic tamarind base.

The Ingredients

The Fish & Marinade:

  • Salmon Fillets (Cut into medium chunks)

  • Marinade: 1 tsp Turmeric powder, 1 tsp Chicken curry powder, and a pinch of Salt

The Aromatics & Spices:

  • 1 medium Onion (sliced)

  • 1 medium Tomato (chopped)

  • 4 Green chilies (sliced)

  • 1 sprig Curry leaves

  • 1 inch Ginger (finely chopped)

  • 5 cloves Garlic (finely chopped)

  • 3 tbsp Tamarind juice (extracted from paste soaked in hot water)

The Whole Spice Blend:

  • 1/4 tsp Mustard seeds

  • 1/4 tsp Fennel seeds

  • 1/4 tsp Cumin seeds

  • 1/8 tsp Fenugreek seeds

  • 1/8 tsp Black pepper

  • 2 Cloves

  • 1 inch Cinnamon stick

The Curry Powder Mix:

  • 2 tbsp Fish curry powder (Baba’s brand recommended)

  • 2 tbsp Roasted curry powder (King’s brand recommended)

  • 1 tsp Coriander powder

  • 1/5 tsp Methi (Fenugreek) powder

Preparation Steps

1. Marinate and Flash-Fry

Coat the salmon chunks in salt, turmeric, and chicken curry powder. Let them marinate for 20 minutes. Heat oil in a pan and lightly fry the salmon.

Chef’s Note: Do not cook the fish all the way through; half-frying keeps the center tender while providing a firm exterior for the curry. Set the fish aside.

2. Sauté the Base

In a clean skillet or wok, heat a little oil. Sauté the chopped ginger and garlic until fragrant. Toss in the curry leaves and green chilies, followed by the sliced onions. Cook until the onions become soft and translucent.

3. Bloom the Spices

Lower the heat and add the whole spices: mustard, fennel, cumin, fenugreek, cloves, black pepper, and cinnamon. Sauté for a few seconds to release their oils. Add the chopped tomatoes and the tamarind juice. Simmer until the tomatoes dissolve into a soft, mushy paste.

4. Develop the Gravy

Keep the heat low and stir in all the ground curry powders. Sauté continuously until the mixture turns a deep brownish color and smells highly aromatic. Pour in a splash of water to create a thick paste, cover with a lid, and cook for 5 minutes.

5. Final Simmer

Gently slide the half-fried salmon fillets into the gravy. Season with salt to taste. Cover and simmer on medium heat for 5 to 10 minutes. The curry is ready when the gravy has thickened and a layer of oil begins to surface.

Serving Suggestion

Transfer to a serving bowl and enjoy hot with a side of steamed white rice.

Pro Tip

If you love vegetables, add Okra (Lady’s Finger) to the curry at the same time you add the fish. The okra absorbs the tangy tamarind beautifully and is a traditional partner to fish curry.

Location: Calgary, AB, Canada

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