Salmon curry

A woman sitting in the lotus position with her legs crossed.

Originally for the curry, the salmon will be deep fried and put in the sauce. I had replaced some of the spices originally used in the recipe, it had more like cardamom, cinnamon and cloves but the spices I chose go really well when cooking with coconut. For the sour taste, the recipes I searched called for lemon or lime and I have changed that to tomato or you can do tamarind.

Serves 2


2 fillets of salmon


1 tsp turmeric powder

sea salt to taste

1 tsp ginger and garlic minced

Spice Paste:

1 tsp coconut oil

1.5 tbsp coriander seeds

1 tsp cummin

4 R dried red chilies deseeded

¼ spoon black peppercorn

¼ raw onion

1 green chili (optional)

1 plum tomato, blanched

For the curry:

1 cup of coconut milk (full fat)

¼ onion finely chopped

1 tsp coconut oil

sea salt to taste



Prep: Marinate the cubed salmon for 20 mins, Make the spice paste by heating up the coconut oil and lightly roasting each spice till fragrant. Grind with the raw onion, green chilli and tomato.

Place salmon cubes under the grill for 5-10 mins on each side. While that is grilling, in a cast iron pan, heat rest of the oil, add onions and fry till brown (be careful not to burn), add the spice paste and stir. Add coconut milk, bring it to boil and add the fish gently. Simmer for 7-10 mins or till done. Serve hot with brown rice or cauliflower rice and salad.

Salmon: * Select salmon from a source in accordance with the Seafood Watch programs recommendations see