Tamarind Salmon Curry
- 20m Prep Time
- 30m Cook Time
- 50m Ready In
A tamarind-spiked salmon curry inspired by South Indian fish curries, with a mild heat and tangy flavor. Salmon is seared then simmered in a spiced tomato sauce. Serve with rice or flatbreads.
Ingredients
- 150 ml vegetable oil
- 9.86 ml mustard seeds
- 4.93 ml cumin seeds
- 1 dried red chilli
- 1 onion halved and thinly sliced
- 2 frozen crushed garlic
- 6 garlic cloves crushed
- 2 frozen crushed ginger
- 2 fresh root ginger peeled and grated
- 600 g skinless salmon fillet cut into bite-sized pieces
- 2.46 ml ground turmeric
- 400 g canned chopped tomatoes
- 1.23 ml chilli powder
- 9.86 ml tamarind concentrate
- 44.4 ml brown sugar
- 4.93 ml salt
- 1 bunch fresh coriander/cilantro leaves and stalks chopped
- cooked rice
- flatbreads
Nutrition (per serving, estimated)
Estimated based off 15 of 19 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 551 mg
- Iron: 8.64 mg
- Magnesium: 158 mg
- Phosphorus: 1034 mg
- Potassium: 2118 mg
- Zinc: 6.58 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 150 ml vegetable oil
- 9.86 ml mustard seeds
- 4.93 ml cumin seeds
- 1 dried red chilli
- 2 frozen crushed garlic
- 2 frozen crushed ginger
- 2.46 ml ground turmeric
- 400 g canned chopped tomatoes
- 1.23 ml chilli powder
- 9.86 ml tamarind concentrate
- 44.4 ml brown sugar
- 4.93 ml salt
- cooked rice
- flatbreads
Prepare
- 1 onion, halved and thinly sliced
- Crush 6 garlic cloves
- 2 fresh root ginger, peeled and grated
- 600 g skinless salmon fillet, cut into bite-sized pieces
- 1 bunch fresh coriander/cilantro, leaves and stalks chopped
Let's Cook
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Step 1.
Heat 100ml (3½fl oz) of the vegetable oil in a large pan over high heat. Add 2 tsp mustard seeds and 1 tsp cumin seeds and fry, stirring, until they start to pop and turn grey, about 30 seconds. Reduce heat to medium, then add 1 dried red chilli, the sliced onion, crushed garlic, and grated ginger. Cook, stirring occasionally, for 8 minutes until the onions are soft and translucent.
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Step 2.
While the onions cook, place the bite-sized salmon pieces in a bowl with ½ tsp ground turmeric. Use your hands to coat the fish evenly. Heat the remaining 50ml (about 2fl oz) oil in a separate pan over medium heat. Add the salmon and fry for 1–2 minutes per side to seal. Remove from heat and set aside.
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Step 3.
Add the canned chopped tomatoes to the pan with the cooked onions and stir to combine. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, for 6 minutes until the sauce thickens and reduces slightly. Stir in ¼ tsp chilli powder, 2 tsp tamarind concentrate, 3 tbsp brown sugar, 1 tsp salt, and 400ml (14fl oz) water. Bring to a simmer.
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Step 4.
Add the sealed salmon pieces to the simmering sauce. Cook for 6–8 minutes, stirring gently occasionally, until the salmon is tender and cooked through. Scatter chopped fresh coriander over the curry. Serve hot with cooked rice or flatbreads.