Salmon Curry


I’ll be honest with you. I can be a picky eater when it comes to seafood. Don’t get me wrong. I love my sushi. It took me until the end of high school to get around to eating sashimi. I clearly was missing out. But when it came to curries that my mom made? No, thanks. Maybe it was just the fish she used, but it was too… ocean-y for my tastes. I also did not like picking out the bones (when she actually used whole fish from the wharf), or having to peel off the shells and tails of her prawn curries.


I think I’ve admitted too much about my peculiar eating habits… But whenever she used filets to make curry? I’m all over it. No bones makes me happy… 🙂

So, I finally decided to learn how to make a simple salmon filet curry. I like getting back to my roots and learning my mom’s dishes. Who doesn’t like curry? Granted, I can get tired of it sometimes, but it’s always good to change it up, especially if you don’t want meat. So for all you pescetarians, you should try this. This is also paleo too!


  • 2.5 lbs whole salmon filets (skin on), fresh or frozen
  • 1 onion, sliced
  • 4-5 garlic cloves, minced
  • 3-inch ginger knob, minced
  • 2 3-inch cinnamon sticks, broken up
  • 15-20 curry leaves, sliced (~2 tbsp)
  • 1 cup coconut milk (use 2 cups if using fresh fish)
  • 1 tbsp chilli powder (I use a combination of roasted and regular)
  • 1/2 tbsp turmeric
  • 1/2 tbsp curry powder
  • juice of a small lime


Slice the whole filets into smaller chunks of fish and set aside. If it is frozen, it is good to have the fish be only slightly frozen (keeping it in the fridge overnight to thaw would be suitable).


Heat a large deep skillet with some oil on medium heat. Add the onions, ginger, garlic, curry leaves, and cinnamon sticks, and let sautee for a minute or two, until fragrant and onions have picked up a bit of colour.


Add the coconut milk, as well as the spices, and stir.  Lay the fish skin side down, and turn the heat on high. Put a cover on it slightly ajar, and let cook for five minutes.


Flip each filet to the other side and let cook for 5 minutes. Cooking time can be adjusted to make sure the fish does not overcook (it will be a bit more tough when overcooked)! Take off heat and finish off with lime juice, and enjoy!

What’s your favourite kind of fish or seafood? Do you have any picky eating habits?

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