This tasty salmon curry can be prepared either very hot, or without any chilli at all. Either way it is very tasty, the flavours being a combination of the sweetness of the onion base and the warming curry spices. It is dairy-, sugar-, and gluten-free, and uses less oil than many other curry recipes, without sacrificing the taste. This dish is easy to convert to vegan or vegetarian versions, as the curry sauce recipe can stand independently before adding the salmon. The secret lies in the paste, which consists of onions and tomatoes, as well as butter and spices. Even if you don't like or can't tolerate very spicy foods, you will most likely love this recipe, as the spices are not excessive, but well-balanced. Heat can be added in the form of chilli, according to taste, or be left out completely.
Cost: £12.50 (GBP)
Yield: 4 servings
Onions, chopped fine:
Garlic, chopped fine: 3 cloves
Ginger, chopped fine: 1 inch (2cm) cube
Celery, chopped: 10 cm piece (4 inches)
Tomatoes, chopped fine: 4 whole
Olive oil: as needed
Red chilli: one whole (optional), e.g. scotch bonnet (habanero, very hot)
Curry powder: 1 heaped tbsp
Bay leaf: 3 whole
Paprika: 1/2 teasp
Cardamom pods: 5 whole
Turmeric: 1/4 teasp
Pink Himalayan salt: one heaped teasp
Chicken stock: 1/2 cube (or vegetable stock)
Cinnamon bark: 1 inch (2.5 cm) piece
Cloves: 5 whole
Garam masala: 1/2 teasp
Spring onion: as desired, for garnishing
Fresh cilantro (coriander): as desired, for garnishing
Rice and/or a large salad for serving with. Brown or Basmati rice work well.
This paste can be made in large quantities and frozen for future use.
It is very important to cook the curry on fairly low heat, to release the flavours of the vegetables and spices. A longer cooking time will yield better tasting curry, and the flavours will keep developing after the cooking is finished. For best taste, reheat and serve one day after cooking.
Keep stirring constantly while making the curry sauce. Do not let it dry out, add a bit of water (but be careful, not too much) if needed to keep the paste moist and at the right consistency.
You can make this recipe without chilli and serve with home-made red chilli sauce. This way all diners can adjust the amount of heat to their taste.
Store plenty of the curry sauce in meal-size packages in your freezer, and cook with your choice of ingredient when needing fast food. Add the salmon just before cooking, or use vegetables, your choice of meat, or properly soaked and cooked beans instead.
Less salmon can be used to make this dish cheaper.
Instead of salmon, you can use your choice of fish or meat. Chicken, beef and lamb are much-loved curry ingredients but of course the cooking time and method will have to be varied.
For a vegetarian and vegan option, use oil instead of butter and vegetables and/or beans instead of salmon, properly prepared.
If you want to avoid the starches and carbohydrates of the rice, you can serve this curry on top of a large salad. This works very well and tastes in some ways even better than a curry with rice. Sometimes I even order a large salad instead of rice in a Indian or Thai restaurant, to have with my food.
This is my boyfriend's recipe and one of my favourite dishes. He learned it from an Indian man a long time ago. My boyfriend's cooking is primarily influenced by West African cooking and his own good taste! He is an expert with spices and herbs, and never cooks or eats in a rush.
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