This one – pan easy Indian Salmon Curry with coconut milk and spinach is bursting with flavourful spices and health. It is a perfect weekday dinner for a spicy tasty change .
The existence of this Indian style salmon curry came about while I was rushing to go out with my kids one evening.
I knew very well that they will not wait for me to pan fry or bake salmon fillets after an exhausting hike.
This is where Indian food comes handy. You cook, leave and return to a warming aromatic meal !!
So what makes this Salmon and Coconut Milk Curry different to the other salmon dishes?
This recipe came about very quickly as I was lucky to have a choice of ingredients to play with.
What makes this recipe one of the best salmon curry dish I have made is the ease of infusing the dish with flavours and yet so effortless to make.
The finishing touch of adding aromatic kafir lime leaves to the spiciness to vindaloo spice blend and the sweetness of coconut milk is just incredible.
It is a cross between a South Indian fish curry with oriental flavours!!
A flavour bomb in your mouth!!
Since Indian style cooking normally involves the use of a broad spectrum of flavours and ingredients you can getaway with non-fresh food items.
For making this Salmon curry you can use frozen salmon defrosted to room temperature.
Of course nothing beats fresh salmon but good quality chunky salmon fillet does the trick too.
You only need a handful of ingredients for making this curry dish.
Do not be put of from trying this dish if you do not have any of the listed ingredient as I have given the choice of substitutes below.
The uniqueness of the dish is the use of home-blended vindaloo spice mix and kafir lime leaves. Both of which can be substituted with easily available alternative ingredient.
You will need 11 ingredients for cooking this salmon curry Indian style:
Salmon – frozen or fresh
Spinach – frozen or fresh
Lime juice (optional)
Tinned tomato you can use fresh as well
Oil – your chosen healthy preference
Vindaloo spice blend
Here is a snap shot of the ingredients for you to look at.
The two ingredients that may deter you from making this curry recipe are:
Kafir lime leaves and vindaloo spice blend.
But fear not, both these ingredients can be substituted easily.
The substitutes may alter the taste a bit but the essence of the dish will remain.
You can buy vindaloo spice mix online from my online shop for delivery anywhere in Switzerland.
This Vindaloo Spice blend from the spice hut comes with good reviews if you live outside the EU.
Vindaloo spice tends to be spicy and hot.
My children can handle a little heat as long as it is not over the top.
The trick to avoid making separate dishes is to follow the recipe until you add vindaloo spice.
After which you divide the masala base ( the onions, ginger, garlic) in two pans.
In one pan you add 1/2 to one tsp of vindaloo spice blend and other you can add 2-3 tbsp and continue to follow the steps mentioned below.
Yes, I know it’s two lots of pan you have to wash but still better than making two dishes. The bonus is that you get your toddler or fussy eater to explore new flavours.
Remember though that coconut milk tends to be sweet so they dilute the heat of the spice.
The creaminess of coconut milk makes this salmon curry mild, a good option for those not used to hot spices.
If you happen to be on a Keto or Low carb diet then this Indian Salmon Curry recipe gives you a flavoursome change.
Use low fat coconut milk instead of full fat.
100 gms of raw salmon fish contains apprx 206 gm calorie with a fat content of 12 gm.
Spices such as chilli powder, cumin powder, coriander powder, cinnamon used for making vindaloo spice blend are packed with nutrients and vitamin A, C and B 12.
Spinach as we know is a power house of iron and calcium.
All in all this healthy Salmon Curry is a win win for all.
I served this dish with plain boiled jasmine rice, you can use any rice you wish.
For a carb free meal serve with boiled millet, quinoa or barley.
- Since salmon is a meaty fish, the best way to cook salmon is to not overcook it. Check the doneness of the fish by pressing it once in a while.
- I suggest thawing frozen spinach before you add it to the salmon curry sauce. This will prevent it from diluting the flavours.
- The amount of liquid or sauce you you wish to keep is personal. I like it to be saucy so have added enough water and coconut milk.
- Add extra chilli powder or fresh chillies for added heat.
- Squeeze a dash of fresh lemon juice right at the end of cooking for a tangy taste.
- Add lime rind at after you take the curry of heat if you do not have kafir lime leaves.
Below are the step wise method with images that show you how to make Indian style salmon curry at home.
Warm oil in a pan and saute onions until light brown in colour.
Add grated ginger garlic and fry for 3-4 minutes
Add 2 tbsp of vindaloo spice mix and fry for a minute with the onions
Add tomato and cook until it becomes soft and pulpy
Add water and bring to boil
Add the salmon pieces to the boiling sauce, cover and cook for 5 minutes
Add coconut milk and stir in well.
Finally add the spinach and kafir lime leaves, continue to cover and cook on medium heat for another 5 minutes until spinach and fish are well cooked.
Serve hot with plain boiled rice
|Salmon (frozen or fresh) - 800 GMS|
|Spinach (frozen or fresh) - 1 cup|
|Onions - 1, chopped|
|Ginger - 1 inch, grated|
|Garlic - 6 pods, grated|
|Lime juice (optional) - 2 tsp|
|Coconut milk - 250 gms|
|Tinned or fresh tomato - 115 gms or 1/2 cup|
|Water - 2 cups|
|Salt to taste|
|Coconut oil / avocado oil /olive oil / mustard oil - 2 tbsp|
|Vindaloo spice blend|