Salmon Coconut Curry

by thecurrytheory

This has to be the most delectable curry dish that is loved by my family. This curry is packed with traditional south Indian flavors and the sweet smelling aroma of this curry will make your kitchen into a divine place to dine.

Salmon Coconut Curry

Serves: 5
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 lbs. of Atlantic salmon cubes (boneless, skinless)
  • 1 medium Vidalia or any onion chopped
  • 2 plum tomatoes chopped
  • 2 cloves, 2 cardamoms and 1/2 teaspoon of cumin seeds
  • 1 tablespoon of ginger, garlic paste or (ginger, garlic, cilantro paste)
  • 1 teaspoon turmeric powder, garam masala powder and coriander powder
  • 1 tablespoon red Kashmiri chili powder
  • 1 teaspoon red curry powder (optional) for extra spice
  • 2 tablespoons of coconut milk powder mixed in 1 cup of warm water
  • 3 tbsp. of peanut or canola oil and (1 teaspoon olive oil)
  • 1 teaspoon or to your taste salt and crushed black pepper
  • 1 tablespoon chopped cilantro for garnish ( optional )
  • If you would like you can add a few kokum leaves. (optional-Indian groceries)


  1. Start by marinating the salmon cubes in ginger, garlic, and cilantro paste with salt, crushed black pepper and a dash of olive oil. Set aside.
  2. Now in a saucepan, heat the oil and add in cloves, cumin, and cardamoms, once the cumin seeds are popping, add in onions and sauté it until golden brown.
  3. After that mix in your chopped tomatoes and all the spices to the pan (turmeric, garam masala, red chili powder, red curry powder) and softly mix all the ingredients together. Cover and cook on medium heat for 5 mins or until soft in texture.
  4. You can add in a pinch of salt to this mixture for taste. (Do not add too much as the salmon is already marinating in salt).
  5. After you see the oil separating from the tomatoes and onion mixture add in the marinated salmon and mix softly. Cover and cook for 5 mins on medium low flame.
  6. Lastly, open the lid and add in the coconut milk powder water to the pan and cover and cook for another 5-7 minutes or until the oil surfaces on top. Garnish with cilantro.
  7. Serve with Basmati rice and sprinkle some lemon juice if you like a tangy flavor.
  8. Fantastic on a rainy, cold night. Enjoy!


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