Indian Style Salmon Fry Recipes

SALMON CURRY RECIPE

Salmon Curry Recipe image

Indian style salmon curry made with salmon, onions, tomatoes, spices & herbs. Serve it with rice, roti or naan.

Provided by Swasthi

Categories Main

Time 30m

Number Of Ingredients 17

Ingredients

1 lb salmon ((400 to 500 grams))
2 tablespoons oil ((I use coconut oil))
¼ teaspoon mustard seeds
1 to 2 sprigs curry leaves ((skip if you don't have))
2 to 3 garlic cloves (chopped or crushed)
1 large onion ((1 cup fine chopped))
1 green chili ((optional) slit)
1 medium tomato ((¼ cup chopped))
½ to ¾ teaspoon salt ((adjust to taste))
1 to 1¼ teaspoon red chilli powder ((plus more to sprinkle on salmon))
¼ teaspoon turmeric ((plus more to sprinkle))
½ teaspoon garam masala ((plus more to sprinkle))
1 to 1¼ teaspoon coriander powder
1 to 2 tablespoons tamarind ((or 1 teaspoon amchur, or 2 tbsps lemon juice, adjust to taste))
1 to 1½ cups water ((use only as needed))
¼ to ½ cup thin coconut milk ((optional))
2 sprigs coriander leaves

Steps:

Bring salmon to room temperature. Rinse it well under running water and pat dry with a kitchen tissue.
If using tamarind, soak it in half cup hot water.

Nutrition Facts : Calories 543 kcal, Carbohydrate 19 g, Protein 43 g, Fat 33 g, SaturatedFat 8 g, Cholesterol 110 mg, Sodium 796 mg, Fiber 4 g, Sugar 10 g, ServingSize 1 serving

INDIAN-STYLE SALMON FRY

Indian-Style Salmon Fry image

My mother used to make a simplified version of this that got me through my broke years in college. I've become a big fan of Indian food, so I 'Indianed' up this old favorite. You can tone down the heat by removing the seeds from the chili pepper. Serve it with rice.

Provided by Fran

Categories World Cuisine Recipes Asian Indian

Time 30m

Yield 2

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
¾ teaspoon cumin seeds
½ teaspoon brown mustard seeds
1 small onion, sliced into thin half-circles
1 clove garlic, minced
1 tablespoon minced fresh ginger root
1 green chile pepper, chopped
10 fresh curry leaves, chopped
1 tomato, diced
2 (14.75 ounce) cans salmon, drained and bones removed
¼ cup chopped fresh cilantro

Steps:

Heat the olive oil in a skillet over medium heat; place the cumin and mustard seeds in the hot oil and cook until the seeds begin to pop. Cook and stir the onions in the spice mixture until they brown. Mix in the garlic, ginger, chile pepper, and curry leaves; cook and stir until the garlic becomes golden. Add the tomatoes and stir for a few seconds before adding the salmon, using the back of your stirring spoon to break the salmon into small pieces in the pan; cook until the salmon is heated through, 5 to 10 minutes; remove from heat. Garnish with cilantro to serve.

Nutrition Facts : Calories 765.2 calories, Carbohydrate 11 g, Cholesterol 262.5 mg, Fat 47.1 g, Fiber 2.2 g, Protein 81.5 g, SaturatedFat 8.5 g, Sodium 1782.7 mg, Sugar 4.4 g

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