The Salmon Curry with Coconut milk is the ultimate comfort food. It’s tangy, mildly spicy, made in one pan and under 30 minutes. Seriously! Can making fish curry be any easier.
- 1/2 kg (500g) salmon fillet, cut into cubes Please refer notes
- 1 (1/2 cup) raw mango, sliced
- 10 shallots, thinly sliced
- 1/4 cup ginger, cut julienne
- 2 green chillies
- 2 sprig curry leaves (can sprinkle coriander leaves in the end)
- 1 tablespoon coriander powder
- 1 and 1/2 tablespoon red chili powder
- 1/2 teaspoon turmeric powder
- 600 ml coconut milk
- 1 and 1/2 teaspoon salt, or to taste
- 3-4 gamboge or 2 tablespoons tamarind pulp (Please refer notes for substitutes)
- FOR TEMPERING OR TADKA
- 2 tablespoons oil
- 2 tablespoon mustard seeds
- 1 sprig curry leaves
- 2 shallots, sliced
- 4 dried red chilies
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Add all the ingredients to a pan (Except tempering ingredients) and mix it up.
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Place on heat and bring it to a boil. Let it simmer for 5 minutes. Turn the heat to low and cover the pan with a lid. Let it cook for another 15 minutes.
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FOR TEMPERING: Add oil to a pan. Add mustard seeds. Once it crackles, add curry leaves. Add this to the finished curry.
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Serve the curry warm with rice.
Fish choice: Salmon, kingfish, mahi-mahi cubes are ideal for this curry. If you don't mind the thorns, then you can use whatever you like.
Gamboge is tamarind which is used in Kerala style fish curry. The purpose is to give a tang. So you can use the standard tamarind pulp. (Galangal, lime leaves, and lemongrass can be used too.)
Instead of curry leaves, you can add coriander leaves or cilantro once you turn off the heat.
