Indian Salmon and Yoghurt Curry Recipe
This glorious Indian-inspired salmon and yoghurt curry is a proper stunner. Crispy-skinned fillet served in a well-spiced yoghurt-based sauce that is bold in flavour but still allows the fish to shine through!
Servings 2 Servings
Calories 613kcal
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.
Nutrition
Serving: 1 | Calories: 613kcal | Carbohydrates: 18g | Protein: 49g | Fat: 38g | Saturated Fat: 7g | Polyunsaturated Fat: 29g | Cholesterol: 118mg | Sodium: 899mg | Fiber: 3g | Sugar: 12g
