Salmon Curry

Salmon Curry

Fish Curry

Canadian King Salmon shines on its own, but it can also add a delicious depth of flavour to dishes like fish curries. The flaky, buttery salmon fillet compliments the creaminess of the coconut milk and is an easy addition to the meal.


  • 600 grams Canadian King Salmon fillets, cut into medium-sized pieces 
  • 3 tablespoons neutral oil 
  • 1 large yellow onion, finely chopped 
  • 4 cloves of garlic, minced 
  • 2 green chilies, slit lengthwise (if you prefer less spice, use green capsicum instead) 
  • 2 large tomatoes, finely chopped or 2 handfuls of cherry tomatoes, quartered
  • 1 teaspoon turmeric powder 
  • 1 teaspoon cumin powder 
  • 1/2 teaspoon red chili powder (you can exclude this if you are not big on spice) 
  • 1 teaspoon garam masala (you can substitute with all-spice and cumin)
  • 1 cup coconut milk 
  • Salt and pepper to taste 


1. Heat the vegetable oil in a large pan or skillet over medium heat. Add the chopped onions and sauté until they turn translucent. 

2. Add the minced garlic, grated ginger, and chillies or capsicum to the pan. Stir and cook for about 2 minutes or until the raw aroma disappears.

3. Add the chopped tomatoes to the pan and cook until they become soft and mushy, about 5 minutes. Reduce the heat to low.

4. Add turmeric powder, cumin powder, coriander powder, optional  red chilli powder, and garam masala. Mix well and cook for a minute to roast the spices. Pour in the coconut milk and season with salt. Stir everything together to combine the flavours.

5. Gently place the salmon fillets into the curry, making sure they are submerged in the sauce. Cover the pan and simmer for about 10-15 minutes or until the salmon is cooked through and flakes easily with a fork. 

6. Serve with naan or rice, and with optional garnishes like lemon, lime or coriander.