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Goa is a place in India that has lots of history and culture that reflects in its cuisine. Being a coastal region it is well known for its sea food especially its Indian curries. My grandmother’s Goan fish curry is that one go to comfort food that I need to have when I am back home visiting, it brings back such fond memories. Her original recipe uses Pomfret fish which is a type of perciform that belongs to the Bramidae family. However the flavor profile of this curry is pretty versatile hence I have experimented with it using fresh Salmon fish fillets instead. This Salmon curry recipe is surely an easy meal for busy weekdays.
Since I was craving for some comfort food I headed to our local fish market to see what I could get my hands on. Unfortunately there was no fresh Pomfret but there were fresh Salmon fillets. So I decided to try the curry with the Salmon instead. I was pleasantly surprised with the results. It turned out to be a delicious fish curry with tons of flavors. It has a slight sweet and spicy kick to it because of the Indian spices used to make this easy Salmon recipe.
For my Indian readers, you can use “Rawas” which is also known as Indian Salmon which is widely available in Indian market.
Back in the day when I was just a little kid, I used to go to my Nana’s house with my mother. I used to watch her grind the ingredients of this dish in a huge traditional black grinding stone. Mind you these aren’t the fancy ones that you see today, this was the type where you could seriously injure yourself if you didn’t know what you were doing. Plus in those days there went any mixer grinders as well.
If I am being honest and compare the 2 methods of grinding ingredients, I strongly feel that the taste you can achieve by grinding the masala in traditional way is far more superior to a mixer. Sadly as much as I love the traditional method, in this recipe I have used a Mixer Grinder just for the sake of convenience and time.
“Coconut” the star of this easy Salmon fish curry
Now, this is more like a Salmon Coconut Curry recipe as its main ingredient is coconut besides other few simple ingredients, one of the main being the coconut milk. Now, incase you don’t get coconut milk you can also use coconut powder diluted in water. If you do not have coconut powder as well then you can increase the quantity of shredded coconut in the ingredients.
I have used coconut powder diluted in water. My mom usually shallow fries the fish fillet lightly in very little oil with turmeric and salt. It gives a nice fried texture to the fish while adding an extra depth of flavour to the curry as well. However, you can avoid frying the fish if you wish to.
Recipe benefits for people suffering from food allergies
This Salmon Fish Curry recipe is mild and delicious and is best served with white rice.
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Indian Salmon Fish Curry: The Goan Way
- 1 Frying Pan
- 1 Mixer Grinder
- 1 Sieve
- 1 Bowl
- 1 Cooking Pot
- 245 grams Salmon Fillet washed and cut into medium size pieces
- ¼ tsp Turmeric Powder
- 2 Small Onions cut into fine cubes
- 1 spring Curry Leaves
- 1 Green chili slit in between
- 2 tsp Lime Juice/ Lemon Juice Tamarind juice can be used in place of lime juice
- Salt as required
- 1 tbsp Oil for shallow fry
- 3 tbsp Oil for curry
- 1 tbsp Fresh Cilantro/ Fresh Coriander Leaves finely chopped
- 4 Dried Red Chillies without seeds
- 1 ½ tbsp Corriander Seeds
- 2 tbsp Shredded Coconut
- 1 tsp Cumin Seeds
- 1 tsp Red Chilli Powder
- 2 tsp Coconut Powder dissolved in 1 cup water
- 2 cups Water
- 2 Chopped Tomatoes large
Shallow Fry Salmon
- In a bowl, Mix the salmon pieces with turmeric powder and sprinkle a little salt. Make sure it coats well¼ tsp Turmeric Powder, Salt as required, 245 grams Salmon Fillet
- In a frying pan on medium heat add the oil and shallow fry the salmon pieces until it turns light golden in colour. Remove from heat onto a plate and set aside.1 tbsp Oil
Extracting the juice for the curry
- Grind the above mentioned ingredients in “Curry Masala”
- Via a sieve in a bowl press down the ground pulp to extract the juice
- Then again add 2 cups water to the pulp and further grind it
- Once again press it down on a sieve to extract the juice. You will be doing this step twice to extract a good amount juice needed for the curry.
Preparing the Curry
- In a cooking pot on medium-high heat add the oil. Once hot add the curry leaves and let it splutter3 tbsp Oil, 1 spring Curry Leaves
- Then add the finely chopped onions and fry until it turns golden brown in colour2 Small Onions
- Add the slit green Chilli at this point in time and give it a gentle stir1 Green chili
- Now, add the juice and salt, cook until the oil starts to separate and can be seen at the top
- Turn the flame to medium-low heat and add the salmon pieces and cook until the pieces are nice and flaky
- Add lemon juice and cook for 2 more mins and then switch off the flame. Garnish with fresh cilantro.1 tbsp Fresh Cilantro/ Fresh Coriander Leaves
- This delicious fish curry goes well with boiled white rice.
- If you need help with any Herb or Spice listed in this recipe then refer to the guide: List of Herbs and Spices
- You can increase the quantity of shredded coconut in the ingredients if you do not have coconut milk powder.
- Incase you do not have coriander seeds and cumin seeds then you can substitute them for ground coriander powder and cumin powder.