Food Artist Recipe's

Join me for daily reflections and delicious recipes

Indian Style Salmon Curry

In this picture - This is one of my signature dish which is inspired by Indian cuisine. The Fish marinated with Achari masala which is very popular in Indian cuisine and Gravy made with onion, tomato and fish stock and finish with some lemon juice .

Spiced Fried Salmon with Gram Flour Marinade

(Besan-coated Salmon with Indian Spices)

# Ingredients:

• 2 salmon fillets (skin-on or skinless)

• 3 tbsp gram flour (besan)

• 1 tbsp ginger-garlic paste

• 1 tsp red chili powder (adjust to taste)

• 1 tsp turmeric powder

• 1 tsp coriander powder

• 1 tsp garam masala

• 1 tsp cumin powder

• 1 tbsp lemon juice

• 2 tbsp chopped fresh coriander (cilantro)

• Salt to taste

• Oil for deep frying (mustard oil adds extra flavor, but any neutral oil works)

# Instructions:

1. Marinate the Salmon:

• In a bowl, mix gram flour, ginger-garlic paste, red chili powder, turmeric, coriander powder, garam masala, cumin powder, lemon juice, chopped coriander, and salt.

• Add a little water (1-2 tbsp) to make a thick, smooth paste.

• Coat the salmon fillets evenly with the marinade and let them sit for 20-30 minutes (or longer for deeper flavor).

2. Deep Frying:

• Heat oil in a deep pan (enough to submerge the fillets) over medium heat (170-180°C / 350°F).

• Gently slide the marinated salmon into the hot oil.

• Fry for 3-4 minutes per side until golden brown and crispy. Avoid overcooking to keep the fish tender.

• Drain on a paper towel.

Indian Salmon Curry (Salmon Gravy)

Prep Time: 15 mins

Cook Time: 25 mins

Ingredients:

• 500g (1 lb) salmon fillets, skinless, cut into chunks

• 1 tbsp ginger-garlic paste

• 1 tsp turmeric powder

• 1 tsp red chili powder (adjust to taste)

• 1 tsp coriander powder

• 1 tsp cumin powder

• 1 tsp garam masala

• 1 tsp mustard seeds

• 1 tsp fenugreek seeds (methi) (optional)

• 1 large onion, finely chopped

• 2 tomatoes, pureed or finely chopped

• 1/2 cup coconut milk (or yogurt for tanginess)

• 1 tbsp tamarind paste (or lemon juice)

• 1 sprig curry leaves

• 2 green chilies, slit

• 1/2 tsp sugar (optional, balances tanginess)

• Salt to taste

• 2 tbsp oil (mustard or coconut oil for authenticity)

• Fresh coriander leaves, chopped (for garnish)

Prepare the Gravy:

• Heat oil in a pan. Add mustard seeds & fenugreek seeds. Let them splutter.

• Add curry leaves, green chilies, and onions. Sauté until golden brown.

• Add ginger-garlic paste and sauté for 1 min.

• Add tomato puree, turmeric, red chili powder, coriander powder, cumin powder, and salt. Cook until oil separates (~5-7 mins).

Cook the Salmon:

• Gently add salmon pieces and coat with the masala.

• Pour in coconut milk (or yogurt + water) and tamarind paste. Simmer on low heat for 8-10 mins (avoid overcooking salmon).

• Sprinkle garam masala and sugar (if using).

Garnish & Serve:

• Garnish with fresh coriander leaves.

• Serve hot with steamed rice, jeera rice, or naan.

It’s official: Try Our Homemade pickle

Mushroom Pickle and Garlic pickle must be pre order ...

Go to shop

Follow on Instagram @food_artist24

Breakfast Recipes
Dinner Recipes
Dessert Recipes
Appetiser's Recipes
Subscribe to our newsletter