This creamy Indian-inspired Salmon Curry is made with tender chunks of salmon simmered in coconut milk, tomatoes, garlic, ginger, garam masala, and spinach. It's ready in 1-pot in just 30 minutes and tastes even better than takeaway. Includes an easy variation for making salmon and potato curry.
This creamy Indian Salmon Curry is an easy one-pot dinner that's ready in just 30 minutes.
Tender chunks of salmon are gently simmered in a fragrant coconut curry sauce with tomatoes, spinach, green beans, garlic, ginger, and warming Indian-inspired spices for a meal that's both comforting and packed with flavor.
If you want to make it heartier, I'll show you how to make it with potatoes too.
If you love the rich flavors of a good curry but want something a little lighter than chicken or lamb, salmon is the perfect choice.
It cooks in just a few minutes, stays wonderfully tender, and pairs beautifully with creamy coconut milk and aromatic spices.
This is one of those recipes that's impressive enough to serve guests but simple enough for a busy weeknight. Everything cooks in one pan, there's very little prep, and it's easy to adjust the spice level to suit your family.
We love to serve it up with basmati rice, naan bread and onion bhaji for a full Indian meal. Be sure to also try this dump and go Slow Cooker Chicken Korma.
If you're a salmon fan, don't miss my Salmon Kabobs, Salmon Quiche, and Baked Thai Salmon too.
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Why You'll Love This Salmon Curry
- Ready in 30 minutes, making it ideal for busy weeknights.
- One pan recipe, so there's less washing up.
- Creamy without cream, thanks to coconut milk.
- Packed with protein from tender salmon fillets.
- Loaded with vegetables, including spinach and green beans.
- Easy to customise with your favourite vegetables or different fish.
- Better than takeaway, with fresh ingredients and no hidden extras.
- Naturally dairy-free and easy to make gluten-free by serving with rice.
What Makes Salmon Perfect for Curry?
Salmon might not be the first protein that comes to mind when you think of curry, but it works beautifully.
Unlike chicken, salmon cooks in just a few minutes, making this one of the quickest homemade curries you can make. Its rich, buttery flavour stands up well to warming spices like cumin, turmeric and garam masala, while the coconut milk keeps everything creamy and balanced.
Because salmon is naturally rich in omega-3 fatty acids and protein, this curry feels hearty without being heavy.
The Best Salmon to Use
Fresh salmon fillets are my first choice because they stay tender and flaky as they cook in the sauce. Remove the skin and cut the salmon into evenly sized cubes so everything cooks at the same rate.
Frozen salmon also works well. Simply thaw it completely and pat it dry before adding it to the curry.
You can even use hot-smoked salmon for a different flavour, although I'd stir it in right at the end since it's already cooked.
Ingredients
You only need simple pantry ingredients for this recipe!
- Salmon Fillets: Fresh, skinless salmon cut into cubes to cook to perfection.
- Green Beans: Fresh and crisp, they add a lovely crunch and vibrant green color.
- Spinach: Adds extra nutrition and a pleasant mild flavor to the curry.
- Vegetable Oil (or ghee): Choose vegetable oil for a neutral flavor, or opt for ghee for a more traditional touch.
- Onion: Adds sweetness and texture to the curry base when finely diced and cooked until soft.
- Garlic & Ginger: Minced garlic brings its irresistible aroma and depth of flavor to the dish. Finely chopped fresh ginger adds a zesty and aromatic kick to the curry.
- Ground Turmeric: Provides a warm, golden hue and earthy taste to the curry.
- Chili Powder: Adds a gentle heat to the dish. Adjust to your preferred spice level.
- Ground Cumin: Lends a warm flavor to the curry.
- Garam Masala: A fragrant blend of spices that elevates the dish with its complexity.
- Tomatoes: Diced tomatoes add a tangy sweetness to balance the flavors. Use large or cherry/grape tomatoes.
- Coconut Milk: The creamy base that brings richness and lusciousness to the curry.
- Optional: Potatoes to make a heartier salmon curry.
See the recipe card for quantities and method.
How to make Salmon Curry
Follow these step-by-step instructions, then scroll down for the full ingredients list and method.
Add the oil to a large pot over medium-low heat. Add the onion and cookfor 5 minutes, stirring often, or until soft but not browned. Stir in the garlic and ginger and cook for a further minute.
Stir in the turmeric, chili powder, cumin and garam masala and cook for 1 minute, then stir in the diced tomatoes.
Add the entire can of coconut milk (liquid and any solids) and stir. If using potatoes, add them now and simmer for 12-15 minutes, or until almost tender. If not using potatoes, simmer the sauce for 10 minutes.
Gently stir in the salmon cubes and green beans and simmer for 8 minutes, or until the fish is cooked through. Don't keep stirring, or the salmon could break apart.
In the final minute, add the spinach, gently stir it in so you don't break up the fish, and let it wilt.
Serve the salmon curry with rice, topped with chopped cilantro and a squeeze of lemon juice.
Scroll down for the full ingredients list and method.
Salmon and Potato Curry Variation
If you'd like to make this into a heartier salmon and potato curry, it's an easy adaptation.
Use about 2 medium potatoes (around 300g), peeled and cut into ¾-inch (2cm) cubes.
After cooking the onions and spices, add the potatoes along with the tomatoes and coconut milk. Simmer for 12-15 minutes, or until the potatoes are almost tender.
Then add the salmon and green beans, and continue with the recipe as written. The potatoes will absorb the delicious curry sauce and make the meal even more filling.
Waxy potatoes such as Yukon Gold or Charlotte hold their shape best, but floury potatoes will create a thicker, creamier sauce.
Serving Suggestions
A bowl of fluffy basmati rice is my favourite way to serve this curry because it soaks up every bit of the creamy sauce.
It's also delicious with:
- Garlic naan (or try easy 15 minute Naan Bread)
- Poppadoms
- Onion bhajis
- Mango chutney
- Cucumber raita
- Cauliflower rice for a lower-carb option
- Steamed broccoli or roasted cauliflower
If you're entertaining, serve a selection of Indian-inspired sides so everyone can build their own plate.
Easy Variations
This recipe is very forgiving, so don't be afraid to make it your own.
- Add chickpeas for extra protein and fibre.
- Swap the green beans for broccoli, peas, peppers or courgettes.
- Stir in potato or sweet potato cubes (cook them before adding the salmon).
- Use cod, haddock or prawns instead of salmon.
- Add extra chilli if you prefer a spicier curry.
- Finish with fresh coriander and a squeeze of lime for extra freshness.
Substitutions
- Instead of salmon, you can use other fish varieties like cod, tilapia, or halibut.
- For a vegetarian option, swap salmon with tofu or chickpeas for a delightful protein-packed alternative.
- If green beans aren't available, try snow peas or bell peppers for a crunchy twist.
- Use coconut cream instead of coconut milk if you desire an even richer and creamier curry.
- Try making it lighter by replacing half of the coconut milk with Seafood Stock.
More Seafood Recipes
Storage and Make Ahead
Leftover salmon curry keeps well in an airtight container in the refrigerator for up to 2 days.
Reheat gently over a low heat until piping hot. Avoid boiling, as the salmon can become firm if overcooked.
The sauce can also be made a day ahead. Simply prepare the curry base, refrigerate it overnight, then add the salmon and vegetables just before serving.
Although the curry can be frozen, the texture of the salmon is at its best when eaten fresh.
Recipe Tips
- Keep Stirring to a Minimum: When adding the salmon and green beans to the curry, avoid excessive stirring to prevent breaking up the delicate salmon cubes. A gentle fold-in is all you need.
- Customize Spice Levels: Adjust the chili powder and garam masala according to your spice tolerance. Feel free to add more or less to suit your taste.
- Prep Veggies in Advance: To save time, chop the onion, garlic, ginger, and tomatoes ahead of time and keep them ready for when you start cooking.
- Fresh Salmon Matters: Use fresh, high-quality salmon for the best flavor and texture. It should have a firm flesh and a pleasant smell, indicating its freshness.
- Even salmon: Cut the salmon into evenly sized cubes so it cooks evenly.
- Thickness: If your curry becomes thicker than you'd like, stir in a splash of water or stock.
FAQs
Absolutely! Thaw the frozen salmon completely before cutting it into cubes and adding it to the curry. This ensures even cooking and allows the salmon to absorb all the delightful flavors.
This curry is medium/mild. You can increase the spice levels if you like it hotter.
While it's best enjoyed fresh, you can freeze the curry (without the rice) in an airtight container for up to 2 months. Thaw it in the refrigerator overnight before reheating.
This is an Indian-inspired salmon curry made with classic spices like turmeric, cumin and garam masala, but simplified for home cooks using everyday supermarket ingredients.
Peas, broccoli, peppers, courgettes, cauliflower, sweet potato and chickpeas all work beautifully in this curry.
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📖 Recipe
Salmon Curry
Equipment
- large pot
Ingredients
- 1 tablespoon vegetable oil or ghee
- 1 onion finely diced
- 2 cloves garlic minced
- 1 teaspoon finely chopped fresh ginger
- 2 teaspoons ground turmeric
- ½ teaspoon chili powder
- 1 teaspoon ground cumin
- 1 tablespoon garam masala
- 2 tomatoes diced
- 14 ounce can coconut milk
- 2 potatoes (about 300g), peeled and cut into ¾-inch cubes (optional)
- 1 pound salmon fillets skin removed, cut into cubes
- 1 cup green beans topped, tailed and cut in half
- 2 cups spinach
To serve:
- Rice
- Chopped cilantro
- Lemon
Instructions
- Add the oil to a large pot over medium-low heat. Add the onion and cook for 5 minutes, stirring often, or until soft but not browned. Stir in the garlic and ginger and cook for a further minute.
- Stir in the turmeric, chili powder, cumin and garam masala and cook for 1 minute, then stir in the diced tomatoes.
- Add the entire can of coconut milk (liquid and any solids) and stir. If using potatoes, add them now and simmer for 12-15 minutes, or until almost tender. If not using potatoes, simmer the sauce for 10 minutes.
- Gently stir in the salmon cubes and green beans and simmer for 8 minutes, or until the fish is cooked through. Don't keep stirring, or the salmon could break apart. In the final minute, add the spinach, gently stir it in so you don't break up the fish, and let it wilt.
- Serve the salmon curry with rice, topped with chopped cilantro and a squeeze of lemon juice.
Notes
- Cut the salmon into evenly sized cubes so it cooks evenly.
- Don't stir too much once the salmon is added or it may break apart.
- Simmer gently rather than boiling to keep the salmon tender.
- Taste the sauce before serving and add a squeeze of lemon or lime if you'd like extra brightness.
- If your curry becomes thicker than you'd like, stir in a splash of water or stock.
- Fresh coriander added just before serving gives the curry a lovely fresh finish.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
rebecca says
yum! love all the flavors in this dish. thanks for the tip to not stir after adding the salmon
Jess says
I love curry. The addition of salmon takes it to the next level!
Sue says
Tasted really good. Next time I'll add more spice though.
Ali says
This salmon curry was delicious! Served it with a side of rice and everyone loved it.
Chlmail says
Family likes milder curry — this was delicious, easy and eaten by everyone. A winner!