Things have been pretty busy here for me as we are moving back to India after a good year here, at Hong Kong. This country has been a mixed experience for me personally. With all the packing and travel arrangements, blogging has slightly taken a back seat. I am keeping the meals as simple as possible so that I can manage other things at home. Here is a simple fish curry that I have repeated twice this week and we love it. Here is how to do an easy and quick salmon fish curry. I served it with rice and settled down in the evening with a couple of hours or more of binge watching on Netflix.
This curry does not have any onions added to it. So one chopping chore less.
Take a pan and add in a tablespoon of coconut oil to the pan. When hot, add in the mustard seeds, sliced green chillies, curry leaves and finely minced ginger. Saute for a minute.
Add in the chopped tomatoes. Add in two teaspoon of tamarind paste. I have used homemade tamarind paste. Homemade tamarind paste makes life so easier. I make it once a month and store it in the fridge. It comes in very handy. Here is the recipe for homemade tamarind paste. Add in the red chilli powder and turmeric powder. Add in the salt. Saute for five minutes till the tomatoes are soft.
Add in half a cup of water and half a cup of canned coconut milk. Add in the fish pieces. Cover with a lid and let the curry simmer for 10 minutes on a medium flame.
Fish curry is ready!!!! That was truly fast. Serve with white rice.
- 1 tablespoon coconut oil
- ½ teaspoon mustard seeds
- 5 green chillies, sliced
- 1 sprig curry leaves
- 1 inch ginger, finely minced
- 3 tomatoes, finely chopped
- 2 teaspoon tamarind paste
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- ¾ teaspoon salt
- ½ cup water
- ½ cup canned coconut milk
- 500 grams salmon steaks
- Take a pan and add in a tablespoon of coconut oil to the pan. When hot, add in the mustard seeds, sliced green chillies, curry leaves and finely minced ginger. Saute for a minute.
- Add in the chopped tomatoes. Add in two teaspoon of tamarind paste. Add in the red chilli powder and turmeric powder. Add in the salt. Saute for five minutes till the tomatoes are soft.
- Add in half a cup of water and half a cup of canned coconut milk. Add in the fish pieces. Cover with a lid and let the curry simmer for 10 minutes on a medium flame.
- Serve the fish curry with rice.
Hi! Can I use coconut powder instead of coconut milk?
Sure. Use whatever you have in hand. Its perfectly fine.
Hello! I made it as per recipe and it came out SUPER spicy. So spicy I had to find ways to tone down the heat. I tried adding more tomatoes, more coconut milk and finally resorted to a big spoonful of peanut butter then only did the spice tone down. Is it meant to be this spicy?? I had also removed all the seeds in the chilli 🙁
The spice depends on the kind of chillies you use. You can always reduce the number of chillies if you do not want a spicy curry.
Hello
I will be cooking fish for the first time, are there any substitutes for coconut oil and coconut milk … as v don’t get them here …. even if v do get the quality is not good.
You can try my other fish recipes as coconut milk is a main ingredient in this recipe. Thank you!
Very quick and interesting recipe. Is there an alternative to coconut milk or cream.
I tried this today with salmon, it was easy and yummy and did not get too much of fishy smell. Thank You.
Glad you liked it Kavitha.
Hi Suguna,
You have a great website with awesome recipes. I am looking for a fish recipe that does not smell much. Could you please let me know if this salmon fish curry smell? Thanks.
Hi Kavitha, Salmon does not have a very fishy smell. You can try this recipe. Even Halibut, Tilapia can be tried if you dont like fishy smell. Buy steaks and avoid fish with skin and the bone if you dont like the smell.
Thanks!!!
Hi, recepie looks good. Could you please let me know what is salmon fish in Hindi and Telugu
Hi Kannada,
Is this for American salmon? All your fish recipes look excellent.
Sorry. I meant Kannamma. My autocorrect is changing it.
Thank you so much! Yes. Its the pink salmon.
Can I use coconut cream ? If not why?
Coconut cream is really thick and rich. Its different from coconut milk. If using cream, dilute with water and can try.
Welcome to India akka???
Thanks Priya!
Such an beautiful blog. I loved to read it.
Thank you very much!