Indian salmon curry with a gloriously crispy skin sat in a golden yoghurt-based sauce is the perfect curry in a hurry midweek dinner.
The preparation for this easy fish curry recipe takes a leisurely 10 minutes, and cooking is done in around 20 minutes!
Salmon Curry in a Hurry
You don't have to spend much time perusing my site before you trip over an Indian inspired curry, and this delicious salmon and yoghurt number is the latest.
Indian flavours are often typified as big, bold and heavily spiced. You may not think that aligns well with delicate fish.
But that is not the case; with appropriate spicing, Indian-inspired fish dishes are things of great beauty!
I have dishes that utilise boldly flavoured fish like this salmon tikka and this Goan inspired mackerel curry, to more delicately flavoured fish in my sea bass curry and cod in my Bengali macher jhol recipe.
This recipe crisps up the skin of salmon fillets in a little oil. Then a yoghurt-based curry sauce is made in which the salmon is "poached" to perfection.
Flavour-wise, we of course have a little chilli and garlic as well as lots of lovely curry leaves.
Then ground coriander, cumin and turmeric give a wonderfully earthy background to the tart yoghurt sauce.
All you need to do is finish it with lots of fresh coriander, and dinner is served in around 30 minutes!
If you like the idea of a yoghurt-based curry, you must try my Bengali chicken rezala.
Frequently Asked Questions
Do I have to use a meat thermometer?
No, but it does help in this recipe with not only checking the fish but also the sauce. This helps you avoid a split sauce.
Can I use dried curry leaves?
They are not my favourite and I would rather omit them than use them. As far as I am concerned, they add very little flavour!
However, fresh curry leaves are widely available in Indian stores, and they freeze wonderfully.
My sauce has split. What have I done wrong?
There are a number of reasons why the sauce in this curry splits, and there are steps you can take to prevent this from happening.
- Using low-fat yoghurt: This is the number one cause of the sauce splitting.
- Thermal shock: Ensure that you remove the yoghurt from the fridge, and then you should not skip step 14, which tempers the yoghurt.
- Boiling the sauce: You must avoid this once the yoghurt goes into the pan, and a meat thermometer can help with this!
Is there a guaranteed way to stop this sauce from splitting?
The "nuclear" option is to stabilise the yoghurt with some flour, but it is not something I like to do. This is because it can turn the sauce gloopy, and it also needs more fish stock.
If my sauce has split, can I pull it back together?
First of all, this dish is still edible; in fact, it is just as tasty if the sauce splits, so don't throw it away.
If it does, then you can remove the fish from the pan, take a little of the sauce and whisk it into some extra yoghurt.
Whisk this yoghurt back into the sauce; it will not be perfect, but it will be more "presentable".
Can I make this in advance?
No, this recipe is not suitable for cooling and reheating.
Serving Suggestions
This Indian-inspired salmon curry is a real saucy affair, and we all know that means you need some flatbread to mop it up!
As ever, my favourite is a nice tandoori-style naan bread, but a couple of chapatis would work equally well.
Rice is always a solid option for a curry, too, and this one is no different. I usually opt for plain steamed or boiled rice, but a nice pilau rice or something like this jeera (cumin) rice would also be wonderful.
If you wanted something a little different, how about some potatoes?
Both my aloo methi and roast Bombay potato recipes would be fab alongside this fish curry.
Equipment Used
I only mention specific brands of equipment if I think they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- 30cm or 12" nonstick frying pan.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
- Chopping board.
- Kitchen knife.
- Ladle.
- Mixing/prep bowls.
- Stirring/serving spoons and a fish slice/palette knife.
- Quick-read meat thermometer (optional).
Indian Salmon and Yoghurt Curry Recipe
Ingredients
- 2 Large Skin on Salmon Fillets 350g total
- 1 Small-Medium Shallot 35g
- 3 Garlic Cloves
- 2 Green Chilli Peppers
- 4 Green Cardamom Pods
- 1 Medium Tomato 100-125g
- 2 tablespoon Cooking Oil
- 12-18 Curry Leaves
- ½ teaspoon Salt
- 1 teaspoon Ground Coriander
- ½ teaspoon Cumin Powder
- ½ teaspoon Chilli Powder
- ¼ teaspoon Turmeric
- 125 ml Fish Stock ½ Cup
- 175 ml Full Fat Yoghurt ¾ Cup
- ½ teaspoon Garam Masala
- Lots of Fresh Coriander to Finish
Instructions
- Begin by moving the yoghurt from the fridge and allowing it to heat a little before beginning; this will help prevent the sauce from splitting.
- Place the salmon fillets on kitchen paper to absorb any excess moisture, paying particular attention to the skin.
- Peel the shallot, cut it in half and then dice it as finely as you can.
- Peel the garlic cloves and mash them to a paste; a pinch of salt helps with this.
- Cut the chilli peppers in half lengthways.
- Press the cardamom pods with the side of a knife to crack them.
- Cut the tomato into a rough 1cm dice.
- Heat a 30cm or 12" nonstick frying pan over a medium-high heat, and whilst it is heating up, season the salmon with half of the salt.
- When the pan is hot, add a quarter to half of the oil and cook the fish skin side down for 2-3 minutes. You are looking for a nice crispy skin. Do not mess with the fish whilst you are doing this. Then remove it and set it aside, skin side up. You will finish cooking the fish in the curry sauce.
- Reduce the heat to medium-high and add the remaining oil to the pan, then toss in the chilli peppers, cardamom pods and curry leaves and cook them for 30 seconds, stirring continuously.
- Throw in the diced shallots and tomato and cook for 3-4 minutes, stirring regularly.
- Reduce the heat to low and add the mashed garlic, ground coriander, cumin powder, chilli powder and turmeric and cook for 30 seconds, stirring continuously.
- Pour in the fish stock and stir.
- Take a ladle of the stock and stir it through the yoghurt and pour it into the pan. It is important that you do not boil the sauce from this point on. So keep an eye on it and remove the pan and reduce the heat as necessary!
- Have a taste and add salt to your preference; you may need more or less than the recipe states, depending on your stock.
- Place the fish in the curry sauce, skin side up and then sprinkle over the garam masala.
- Allow to gently cook for 6-8 minutes or until the fish is done to your preference., I aim for aim internal temperature of around 50-52°C or (122-125°F).
- Sprinkle with lots of fresh coriander and serve.