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Salmon fish curry served in a bowl

Indian Salmon Fish Curry: The Goan Way

Salmon fish curry made the Goan way is slightly sweet and spicy that is best eaten with white plain rice. This is what I call “Comfort Food”
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • 1 Frying Pan
  • 1 Mixer Grinder
  • 1 Sieve
  • 1 Bowl
  • 1 Cooking Pot

Ingredients
  

  • 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

Curry Masala

  • 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

Instructions
 

Shallow Fry Salmon

  • In a bowl, Mix the salmon pieces with turmeric powder and sprinkle a little salt. Make sure it coats well
    ¼ 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 splutter
    3 tbsp Oil, 1 spring Curry Leaves
  • Then add the finely chopped onions and fry until it turns golden brown in colour
    2 Small Onions
  • Add the slit green Chilli at this point in time and give it a gentle stir
    1 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.

Notes

  • 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.