Easy Salmon Curry Food

SALMON CURRY RECIPE

Salmon Curry Recipe image

Indian style salmon curry made with salmon, onions, tomatoes, spices & herbs. Serve it with rice, roti or naan.

Provided by Swasthi

Categories Main

Time 30m

Number Of Ingredients 17

Ingredients

1 lb salmon ((400 to 500 grams))
2 tablespoons oil ((I use coconut oil))
¼ teaspoon mustard seeds
1 to 2 sprigs curry leaves ((skip if you don't have))
2 to 3 garlic cloves (chopped or crushed)
1 large onion ((1 cup fine chopped))
1 green chili ((optional) slit)
1 medium tomato ((¼ cup chopped))
½ to ¾ teaspoon salt ((adjust to taste))
1 to 1¼ teaspoon red chilli powder ((plus more to sprinkle on salmon))
¼ teaspoon turmeric ((plus more to sprinkle))
½ teaspoon garam masala ((plus more to sprinkle))
1 to 1¼ teaspoon coriander powder
1 to 2 tablespoons tamarind ((or 1 teaspoon amchur, or 2 tbsps lemon juice, adjust to taste))
1 to 1½ cups water ((use only as needed))
¼ to ½ cup thin coconut milk ((optional))
2 sprigs coriander leaves

Steps:

Bring salmon to room temperature. Rinse it well under running water and pat dry with a kitchen tissue.
If using tamarind, soak it in half cup hot water.

Nutrition Facts : Calories 543 kcal, Carbohydrate 19 g, Protein 43 g, Fat 33 g, SaturatedFat 8 g, Cholesterol 110 mg, Sodium 796 mg, Fiber 4 g, Sugar 10 g, ServingSize 1 serving

THAI SALMON CURRY

Thai Salmon Curry image

I made this up being hungry for salmon but not wanting to do the familiar teriyaki routine. The results were delicious and also used up some hot peppers that were ready on my plants. And you can't believe how quick and easy this is to prepare! The hardest part is steaming the rice!

Provided by PalatablePastime

Categories Curries

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs fresh salmon fillets
1 (14 ounce) can light unsweetened coconut milk
1 tablespoon grated ginger
1 tablespoon palm sugar or 1 tablespoon brown sugar
2 tablespoons fish sauce
1 -3 tablespoon red curry paste (you choose how much)
1/2 lime (juice of, no seeds)
1/4 cup chopped fresh basil
2 tablespoons chopped fresh cilantro
minced Thai chile (optional; as many as you prefer)
3 cups steamed jasmine rice (or other type of rice)

Steps:

Remove the skin from the fillets (discarding skin) and cut the fish into medium/large cubes (about 1-inch size).
Place the coconut milk into a large saute pan and add ginger, sugar, fish sauce, curry paste, and lime juice.
Use a whisk to blend it until it is smooth.
Bring the coconut milk to a boil and add the fish.
Cook, turning fish gently to cook all sides as it cooks, for 5-7 minutes (depending on size of cubes or how well done you like your fish).
Sprinkle curry with chopped basil and cilantro.
Serve garnished with minced Thai bird chiles, if you like, but remember that these are very hot, and you might want to taste one small thin ring (preferably with some food) before adding a lot of them to your serving.
Ladle into bowls over steamed jasmine rice.

RED THAI SALMON CURRY

Red Thai salmon curry image

Make this as spicy as you like and experiment with different veg. It will soon become a last minute favourite

Provided by Good Food team

Categories Dinner, Main course, Supper

Time 15m

Number Of Ingredients 7

Ingredients

1 tsp vegetable or sunflower oil
1 tbsp Thai red curry paste
1 onion, sliced
250ml reduced-fat coconut milk
500g skinless salmon fillet, cut into chunks
200g pack trimmed green bean
coriander or basil, to serve

Steps:

Heat the oil in a large pan, then add the curry paste. Stir in the onion, then cook gently for about 5 mins until softened. Pour in the coconut milk and bring to the boil. Reduce to a simmer, then add the salmon chunks and beans.
Leave to gently simmer for 5 mins until the fish flakes easily and the beans are tender. Scatter with the coriander or basil, and serve with plain rice.

Nutrition Facts : Calories 326 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 0.46 milligram of sodium

QUICK AND EASY INDIAN SALMON CURRY

Quick and Easy Indian Salmon Curry image

A delicious salmon curry cooked in water, spices, tomato, onion, and lemon juice - a South Indian treat from our family. Serve over white rice.

Provided by HONEYPIE16

Time 25m

Yield 4

Number Of Ingredients 12

Ingredients

½ cup water
¼ cup lemon juice
½ medium tomato, chopped
½ medium onion, chopped
1 (1 inch) piece fresh ginger, chopped
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon hot paprika
1 teaspoon sweet paprika
3 tablespoons olive oil
½ teaspoon black mustard seeds
1 (1 pound) fillet salmon, cut into cubes

Steps:

Combine water, lemon juice, tomato, onion, ginger, salt, garlic powder, and hot and sweet paprika in a blender; blend until liquefied.
Heat olive oil in a pot over high heat. Add mustard seeds; cook until you hear seeds popping in the oil. Pour the blended mixture into the pot and bring to a boil.
Add salmon; cover and boil for 10 minutes.

Nutrition Facts : Calories 314.9 calories, Carbohydrate 4.1 g, Cholesterol 67 mg, Fat 22.6 g, Fiber 0.6 g, Protein 23.2 g, SaturatedFat 3.9 g, Sodium 1232.7 mg, Sugar 1.6 g

EASY PEASY RED THAI SALMON CURRY

Easy Peasy Red Thai Salmon Curry image

Knocked this up for a dinner party last night, as a mild dish. Tasty and quick! This will vary tremendously depending on the curry paste you are using. Taste it first. If it's super-hot, you'll need to reduce the amount unless you want a hot curry. If this is the case, you may need to add in come more flavouring. I've tried successfully with a tin of red thai curry soup if you're going for the easy approach, otherwise add grated ginger, cumin, coriander and a splash of fish sauce and rice wine vinegar. Of course, there's plenty of more complicated recipes out there, and this one's supposed to be easy, so try to go for a curry paste that's tasty but mild. You can always add more chilies to boost the heat!

Provided by Snowbunny Andorra

Categories Curries

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon vegetable oil
1 tablespoon Thai red curry paste
1 large onion, diced
1 (200 ml) can coconut milk
4 skinless salmon fillets, cubed
200 g green beans, topped and tailed
1/2 a lime, juice of
1 teaspoon salt
1 large handful coriander, roughly chopped

Steps:

Put the oil and Thai curry paste in a large pan and heat through. Add the onion and cook until softened.
Pour in the coconut milk and bring to the boil. Add the salt and lime juice. Taste - this is where you'll need to use your imagination if the curry paste wasn't as tasty as you'd hoped! If necessary, add more ginger, spices etc as mentioned in the description above, or a can of Thai red curry soup.
Reduce to a simmer and add the beans and salmon. Simmer very gently for five minutes until the salmon is just cooked.
Mix in the coriander just before serving.

Nutrition Facts : Calories 565.7, Fat 28.4, SaturatedFat 12.7, Cholesterol 146.3, Sodium 831.1, Carbohydrate 8.9, Fiber 2, Sugar 3.3, Protein 67.6

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