This is my go-to salmon curry recipe adapted from Meera Sodha’s Salmon and Spinach Curry. I halve it so it feeds two but it can easily be doubled.
I never have quite the right quantities of ingredients but it’s a forgiving recipe. Spices don’t need to be measured precisely and I occasionally use frozen spinach and tinned tomatoes instead of fresh.
Meera Sodha says:
“Some dishes don't need explanations. This is one of my favourites, and I'm sure it will become one of yours.”
I agree. I think I may have cooked it over a hundred times.
Usually “serve with mango chutney and lime pickle” is a suggestion but I highly recommend it here. I’ve fallen in love with Geeta’s Premium Lime and Chilli Chutney. It came into our house as an eyebrow-raising substitute for mango chutney and now I have backups of backups so I never run out.
The first step is optional as I'm a big fan of crispy salmon skin. Buy skinless salmon if this doesn’t appeal to you.
I'm still banging the drum about frozen ginger, which I use here. It's peeled and chopped before it goes into the freezer and couldn't be more convenient.
Salmon and Spinach Curry from Made In India by Meera Sodha.
- 2 salmon fillets (around 120g each, I use skin-on)
- 1 tbsp vegetable or rapeseed oil
- ½ cinnamon stick
- 3 black peppercorns
- 2 cloves
- 1 small onion, chopped
- 1 tbsp fresh ginger, chopped (I use frozen)
- 2 cloves of garlic, chopped
- ¼ tsp garam masala
- ½ tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp ground turmeric
- ¼ tsp chilli powder (I use deggi mirch)
- ½ tsp sugar
- ½ tsp fine sea salt (I use 1 tsp of kosher salt)
- 200g ripe tomatoes (I use cherry tomatoes)
- 200g rainbow or Swiss chard (or spinach)
- 100g dried brown basmati rice
- mango chutney
- lime pickle
- Salmon skin (optional): Place a medium-sized frying pan (I use a 24cm deep frying pan) over a low to medium heat. Place 2 salmon fillets skin-side down into the dry pan and leave for 2 minutes. Remove the fillets from the pan and slide a knife under the skins to separate them. Place the skins back into the dry pan, turning occasionally until crispy. Remove from the pan and set to one side.
- Curry: Add 1 tablespoon of vegetable or rapeseed oil into the pan. Add ½ a cinnamon stick, 3 peppercorns and 2 cloves and fry for 1-2 minutes.
- Add 1 chopped onion to the pan and fry for 5-10 minutes until soft and slightly coloured, then add 1 tablespoon of chopped ginger and 2 chopped cloves of garlic. Fry for 5 minutes.
- In a small bowl, mix ¼ teaspoon of garam masala, ½ teaspoon of ground cumin, 1 teaspoon of ground coriander, ¼ teaspoon of turmeric, ¼ teaspoon of chilli powder, ½ teaspoon of sugar and ½ a teaspoon of salt. Once the onions are ready, add the spices to the pan and fry for 1-2 minutes.
- Add 200g of chopped tomatoes to the pan and fry for around 10 minutes until the tomatoes have broken down then add 200g of chopped chard or spinach.
- Once the chard has wilted (around 5 minutes) add the salmon fillets to the pan, covering them in the sauce. Cook for 3 minutes on one side, turn, then cook for a further two minutes. Once the salmon is cooked to your liking, taste the sauce. Add more salt and 2-3 tablespoons of water to loosen the sauce if needed then turn off the heat. Serve immediately with rice, chapatis, mango chutney, lime pickle and the crispy salmon skin, if using.