Kerala Salmon Curry
The Travancore-style Spicy Salmon Curry stands out as a delectable non-vegetarian delight in Kerala Cuisine. Its fiery and robust flavor profile harmonizes seamlessly with appam, puttu, or rice. This unique curry features cubed salmon immersed in a spicy chili blend and tangy tamarind, providing both a flavorful and nutritious dish. Cooking Spicy Salmon Curry in the Travancore style is remarkably simple, making it an accessible and delightful choice for fish enthusiasts. Explore the detailed preparation of Spicy Salmon Curry – Travancore Style here.
Ingredients
Spices
- 2 tablespoons coriander powder
- ½ teaspoon Kashmiri chili powder
- ½ teaspoon paprika
- 1 teaspoon turmeric powder
- 1 cup water
- 2 pieces of Kodampuli soaked in water
- 1 pound wild-caught sockeye salmon skin removed, cut into a few pieces (you can cut this into smaller pieces once the fish is cooked)
- 1 13.5 ounce can coconut milk, full fat
- Salt and pepper to taste
Instructions
- Heat oil on medium heat and splutter mustard and fenugreek seeds.
- Add onions, serrano peppers, curry leaves and pinch of salt.
- When the onions turn golden, add ginger and garlic. Stir-fry for a couple minutes and then add the spices. Mix everything together, add the water and the kodampuli.
- Bring everything to a low boil and then add the salmon. After a couple minutes, gently flip the fish. After another two minutes, add the coconut milk.
- Season well with salt and pepper and let the fish simmer in the coconut milk for about 5 minutes until the curry has thickened a bit.
- Once the curry is done, you can cut the fish into smaller pieces with your spatula, if you’d like.
Tried this recipe?Let us know how it was!