Have you ever wandered how to make creamy curry sauce?! In this post and video (check the end of this post) I am recreating my favorite take-out – Indian salmon curry restaurant style recipe! This curry is creamy and rich – everything you want from a good curry!
For this creamy coconut salmon curry I use coconut milk, which helps add the richness. But just coconut milk is not enough. And many recipes don’t include this, but cashew paste is what gives this curry richness, more body and some sweetness. So, cashew paste is essential if you want to get that rich restaurant style curry sauce!
And if you want to make sure the sauce is as creamy as possible for this how to make creamy salmon curry, you can always blend it. You can use a hand blender and blend just before you add the salmon back to the sauce.
Be careful with the spices for this salmon curry Indian. Especially when adding ground turmeric. All of the spices make for a mild and aromatic sauce. And just a bit more could ruin the balance so try and use the exact measurements I wrote in the recipe. Also, you can use regular chili instead of Kashmiri chili. But Kashmiri chili has a unique aroma and gives more authentic taste to the dish. So, if you have Indian store close by, it is definitely worth the extra effort and getting the ‘real stuff’!
For toppings for this salmon curry restaurant style recipe, I used parsley. I find it so weird how ground coriander can taste so good and fresh not. Fresh coriander is actually one of very few food I really don’t like and absolutely can not eat. But to add some pop of color and touch of freshness – parsley works great!
If I have time, I love to make naan bread to go along with the curry. Rice and naan together are the best combo. When I was making this Indian fish curry recipe with salmon, I didn’t have time so just plain basmati rice was what I went for.
For more food inspo check out my Instagram where I post daily and my Pinterest account.
Indian Salmon Curry Restaurant Style RecipeCourse: Savory dishes
1 tbsp coconut oil
4 salmon fillets 150 gr each
180 gr raw cashews
120 ml water
1 tsp mustard seeds
1 brown onion
4 cloves garlic
2 tsp ginger paste or grated ginger
1,5 tsp coriander
1,5 tsp cumin
¾ tsp turmeric
½ tsp pepper
1 tsp Kashmiri chili
390 gr tomato passata
1 tsp garam masala
400 gr coconut milk
½ lemon or lime juice
- For the marinade
2tbsp coconut oil
1 tsp turmeric
½ tsp salt
¾ tsp Kashmiri chili powder
- To serve
Parsley or coriander leaves
- Chop onion and garlic.
- Cut fish into two or three chunks each.
- Combine all the ingredients for the marinade and coat fish with it. Leave to marinade to up to 30 minutes.
- In a large skillet fry fish chunk, on high heat, for 2 minutes per side. Transfer to a plate.
- If the pan is dry add more oil. Add in mustard seeds. Once they start popping add in onion. Cook until onion is soft then add garlic and ginger. Stir. Then add spices – coriander, cumin, turmeric, chili and pepper. Stir and cook until spices warm up and become more fragrant.
- Add in tomatoes, stir. Cover and cook for 15 minutes or until tomatoes cook down a bit.
- In the meantime, in a food processor add cashews and water. Blend until as smooth as you can get it.
- Add in garam masala and cook for 1 more minute. Then add in cashew paste and coconut milk. Stir.
- Add in salmon chunks. Bring to simmering point and simmer covered for 2 more minutes.
- Just before serving sprinkle over lime juice and mix once more.
- Serve warm with some steaming hot rice on a side, more raw cashews, fresh parsley or coriander leaves and a lime or lemon wedge.
For more fish recipe check the links bellow!
One Pan Salmon Zucchini And Tomatoes
One Pan Salmon Potatoes And Asparagus
Salmon Quiche With Peach Salad
Yellow Rice With Poached Salmon Eggs And Parsley
Ratatouille With Salmon And Garlic Potatoes