Spicy Salmon Curry Travancore Style Recipes

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SPICY COCONUT-SALMON CURRY



Spicy Coconut-Salmon Curry image

This easy riff on a Thai staple gets big flavor from four basic ingredients: curry paste, coconut milk, yellow bell pepper, and bok choy. It's even heartier ladled over short-grain brown rice or Asian noodles.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 40m

Number Of Ingredients 11

2 tablespoons extra-virgin coconut oil or vegetable oil
1 small onion, diced
2 cloves garlic, minced
1 piece fresh ginger (1 inch), peeled and thinly sliced
Coarse salt
2 tablespoons Thai green curry paste
1 can (14 ounces) unsweetened coconut milk
1 yellow bell pepper, seeded and cut into 1-inch pieces
2 heads baby bok choy, trimmed and cut crosswise into 1-inch slices
2 frozen wild-salmon fillets (each 6 ounces and 1 inch thick), thawed, skins removed
Lime wedges, for serving

Steps:

  • Heat oil in a medium saucepan over medium. Add onion, garlic, ginger, and a pinch of salt; cook, stirring, until softened, about 6 minutes. Add curry paste; cook 1 minute. Add coconut milk and 1 1/2 cups water; bring to a simmer. Add bell pepper and cover; cook 10 minutes. Add bok choy, cover, and simmer until vegetables are crisp-tender, 2 minutes more.
  • Season salmon with salt; add to curry. Remove pan from heat and cover. Let stand until salmon is just cooked through, about 3 minutes. Gently break up salmon into large pieces. Serve, with lime wedges.

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

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

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