Easy Salmon Curry

Easy Salmon Curry

A fragrant, warming curry that makes the most of fresh salmon. Packed with spices and a rich tomato and coconut sauce, it’s a delicious way to enjoy your favourite fish. Serve with rice for a quick midweek meal, or treat yourself with homemade chips on the side.

Ingredients (Serves 4)

For the curry:

  • 1 tbsp vegetable oil
  • 1 large onion, finely chopped
  • ¼ tsp dried chilli flakes
  • ½ tsp fenugreek seeds, toasted and crushed
  • 1 star anise
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp mustard seeds
  • 1 tsp fennel seeds
  • Seeds from 4–5 green cardamom pods, ground
  • ½ tsp turmeric
  • 1 tsp garam masala
  • 2 garlic cloves, crushed
  • 2.5cm piece fresh ginger, grated
  • 1 tsp sea salt
  • 400g tin chopped tomatoes
  • 4 heaped tbsp coconut cream
  • 300ml fish stock
  • 500g fresh salmon fillet, skin removed and cut into bite-sized chunks
  • Fresh coriander, chopped, to garnish
  • Sea salt and black pepper, to taste

Optional – for chips:

  • 4 floury potatoes, peeled and cut into thick chips

  • Vegetable oil, for deep frying

Method

  1. Start the base: Heat oil in a large pan over medium heat. Add the onion and cook for 6–8 minutes until soft and golden.

  2. Add the spices: Stir in the chilli flakes, fenugreek, star anise, cumin, coriander, mustard seeds, fennel, cardamom, turmeric and garam masala. Fry for 1–2 minutes until fragrant.

  3. Build the sauce: Add garlic, ginger and salt. Stir well. If it feels too dry, add a splash of water. Mix in the chopped tomatoes and coconut cream. Cook gently for 10–15 minutes, stirring often, until the sauce thickens and the oil begins to separate. Pour in the fish stock and simmer for a further 10 minutes.

  4. Optional chips: If making chips, parboil the potatoes for 6–8 minutes until just soft at the edges. Drain and cool. Deep fry in hot oil (180°C) for 3–4 minutes until golden and crisp. Drain on kitchen paper and season with salt.

  5. Cook the salmon: Gently place the salmon chunks into the sauce. Cover and simmer for 4–5 minutes until the fish is just cooked through. Avoid stirring too much so the pieces don’t break apart.

  6. Finish & serve: Scatter with fresh coriander and serve hot with rice or with the chips for a real comfort meal.

✅ Tip: If you can’t find coconut cream, use the thick part from a tin of coconut milk.

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