Spice up your dinner with Salmon Curry! An easy 1-pot meal with aromatic spices, coconut milk, veggies and tender cubes of salmon. Ready in under 30 minutes.
If you're a fan of fresh seafood, delicious curries, exotic spices, and the richness of coconut milk, then you're going to love this super-easy Salmon Curry!
You can have it on the table in just 30 minutes, and it's full of big flavors, nourishing vegetables and protein-packed salmon.
The creamy curry gravy is made with coconut milk, turmeric, garam masala, ginger, garlic and other bold spices.
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.
Why You'll Love This Recipe
- Rich and Flavorful: This Salmon Curry is a burst of flavors in every bite. The aromatic spices like turmeric, chili powder, cumin, and garam masala create a richly-flavored curry.
- Quick and Easy: This recipe is surprisingly simple to make. You'll have a mouthwatering meal on the table in just 30 minutes.
- Healthy and Nutritious: Packed with protein from the salmon, essential nutrients from green beans and spinach, and the goodness of coconut milk, this curry provides a well-rounded and wholesome meal.
- Customizable: While this recipe is fantastic as it is, it's also highly adaptable. Feel free to tweak the spice levels, add more veggies, or even substitute the salmon with other fish or tofu for a vegetarian option.
You only need simple pantry ingredients for this recipe!
- 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: Minced garlic brings its irresistible aroma and depth of flavor to the dish.
- Ginger: 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.
- 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.
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. Allow the mixture to simmer 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.
This Salmon Curry pairs beautifully with fluffy white rice, jasmine rice, or basmati rice. You can also try it with quinoa or cauliflower rice for a low-carb option.
For a complete meal, serve it alongside some naan or roti to soak up the luscious sauce.
- 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
- 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.
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.
- large pot
- 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
- 1 ¼ ounce can coconut milk
- 1 pound salmon fillets skin removed, cut into cubes
- 1 cup green beans topped, tailed and cut in half
- 2 cups spinach
- Chopped cilantro
- 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. Allow the mixture to simmer 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.
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.