SALMON CURRY
A simplified version of a very traditional South Indian fish curry. The seared, fatty salmon pairs perfectly with the spicy, tangy gravy. Serve hot with a big bowl of white rice.
Total Time: 1 hour
RECIPE
Peel and thinly slice the shallots.
Heat a medium skillet with tall sides over medium heat. Add 2 tbsp oil. Once hot, add the shallots.
Cook down for 10-15 minutes, until the shallots are jammy and slightly browned. Adjust heat as needed (lower if the shallots are browning too fast and increase if the shallots aren’t picking up any color)
While the shallots are cooking, prepare the rest of the ingredients. Peel and roughly chop the 5 garlic cloves. Peel and finely mince or grate the 1-inch ginger. Finely slice the Thai chilli. Add to the pan once the shallots are ready and cook for 2-3 minutes, mixing often.
5. Finely dice the 2 tomatoes and add to the pan along with ½ tsp salt. Sautee over medium-high heat for 5 minutes.
6. Turn off the heat and use an immersion blender to turn everything into a rough paste. Leave it slightly chunky.
7. Turn the flame back on to medium-low and add 1 tbsp chilli powder, ½ tsp turmeric, and ¼ tsp salt. Cook for 3 minutes, stirring often. Taste and adjust for spice.
8. Add 2 cups of water and mix well. Bring the curry up to a simmer and cover with a lid for 20 minutes, stirring occasionally.
9. Meanwhile, cut your salmon into roughly 2-inch squares (this does not have to be exact) and season both sides with salt. Add ½ tbsp oil to a large skillet over a medium-high flame. Once the oil is shimmering, add the salmon to the pan. Sear on each side for 2-3 minutes (don’t touch the salmon until the fish releases on its own). Remove from the pan and set aside.
10. Once the curry has finished simmering, add 1 tsp garam masala and the juice from ½ a lime. Stir, adjust for lime and salt, then turn off the heat. Gently nestle in your salmon pieces. Cover with a lid and let sit for 5 minutes. The residual heat will finish cooking the salmon. Serve hot.
NOTES:
The spice level of your chilli powder and Thai chillies can vary drastically depending on where you’ve sourced them, but use the following measurements as a rough guide. Err on the side of less, since you can always add more.
Spicy: 2 Thai chillies, 1 tbsp chilli powder
Medium: 1 Thai chilli, 1 tbsp chilli powder
Mild: 1 Thai chilli, ½ tbsp chilli powder
Salmon Curry
Ingredients
- 1 lb salmon
- 4 large shallots
- 5 garlic cloves
- 1-inch ginger
- 1 Thai chili (or 2 if you like it spicy)
- 2 small tomatoes
- 1 tbsp chilli powder
- ½ tsp turmeric
- 1 tsp garam masala
- Juice of 1 lime
- 2 ½ tbsp oil (I use coconut oil)
- Salt
- **Check notes under the recipe for spice level info**
Instructions
- Peel and thinly slice the shallots.
- Heat a medium skillet with tall sides over medium heat. Add 2 tbsp oil. Once hot, add the shallots.
- Cook down for 10-15 minutes, until the shallots are jammy and slightly browned. Adjust heat as needed (lower if the shallots are browning too fast and increase if the shallots aren’t picking up any color)
- While the shallots are cooking, prepare the rest of the ingredients. Peel and roughly chop the 5 garlic cloves. Peel and finely mince or grate the 1-inch ginger. Finely slice the Thai chilli. Add to the pan once the shallots are ready and cook for 2-3 minutes, mixing often.
- Finely dice the 2 tomatoes and add to the pan along with ½ tsp salt. Sautee over medium-high heat for 5 minutes.
- Turn off the heat and use an immersion blender to turn everything into a rough paste. Leave it slightly chunky.
- Turn the flame back on to medium-low and add 1 tbsp chilli powder, ½ tsp turmeric, and ¼ tsp salt. Cook for 3 minutes, stirring often. Taste and adjust for spice.
- Add 2 cups of water and mix well. Bring the curry up to a simmer and cover with a lid for 20 minutes, stirring occasionally.
- Meanwhile, cut your salmon into roughly 2-inch squares (this does not have to be exact) and season both sides with salt. Add ½ tbsp oil to a large skillet over a medium-high flame. Once the oil is shimmering, add the salmon to the pan. Sear on each side for 2-3 minutes (don’t touch the salmon until the fish releases on its own). Remove from the pan and set aside.
- Once the curry has finished simmering, add 1 tsp garam masala and the juice from ½ a lime. Stir, adjust for lime and salt, then turn off the heat. Gently nestle in your salmon pieces. Cover with a lid and let sit for 5 minutes. The residual heat will finish cooking the salmon. Serve hot.
Notes
The spice level of your chilli powder and Thai chillies can vary drastically depending on where you’ve sourced them, but use the following measurements as a rough guide. Err on the side of less, since you can always add more.
Spicy: 2 Thai chillies, 1 tbsp chilli powder
Medium: 1 Thai chilli, 1 tbsp chilli powder
Mild: 1 Thai chilli, ½ tbsp chilli powder