Turmeric Salmon Curry

Turmeric Salmon Curry

Indian Curry with salmon and spinach

Sorry … it’s curry time again! But there are soooo many different types of curry that I won’t be running out of new recipes to try. I spent only about 6 days in India but I quickly figured out there are only two ways to feel about this country. You either love it the minute you leave the airpot and smell this distinctive Indian smell or you absolutely hate it. Well … I chose love. I love the food, the colours and the feeling (I don’t always love the smell though!). In only a couple of days we tried many different dishes. As you can guess, India is on my bucket list. There is so much to explore, so many different regional foods to try.

Let’s begin with a really quick Indian Curry, the perfect after work dish. It’s quick, healthy and oh so yummy! The turmeric gives it an amazing colour. To be honest it gives your whole kitchen an amazing colour. So if you can get it in your supermarket don’t use your favourite cutting board or kitchen towel. You can just as well use more powdered turmeric instead.

Main Ingredients




2 onions

2 gloves of garlic

2 cm of ginger

10 gr turmeric root

1-2 fresh red chillis

1 can of chopped tomatoes (400 gr)

1 can of coconut milk (400 ml)

400 gr salmon

200 gr spinach leaves

1 tablespoon coconut oil

1 tabelspoon (black) mustard seeds

1 tabelspoon cumin seeds roughly crushed

1 tabelspoon garam masala

1 tablespoon turmeric powder

1-2 limes

Salt and pepper


Wash the salmon, dry and cut into 3 cm pieces. Season with salt, pepper and turmeric powder. If you want to serve your Curry with rice you can start boiling the rice as well.

Peel the onion, garlic, ginger and turmeric. Cut the onion in half and then finely cut into strips. Finely chop the garlic, turmeric, ginger and chillis. Heat a frying pan or wok and add the mustard seeds, garam masala and cumin until they begin to smell. Add the coconut oil and fry the onion, garlic, turmeric, ginger and chillis for about 5 minutes. Deglaze with the tomatoes and coconut milk. Let it reduce for about 10 minutes on medium heat.

Add the salmon to the Curry and close it with a lid. Let it cook for another 5 minutes but don’t stir. Wash the spinach and add it in the end for a couple of minutes. Season with salt, pepper and lime juice. Serve with rice and / or naan bread.


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