17th May 2012 Helen 0Comment

I made this for the first time ages ago but forgot all about posting the recipe and picture until my Twitter friend Amanda was looking for nice ways to cook up salmon.  This one is very tasty and a lovely alternative to simply grilling the salmon.  Also the kids loved it as they are rice mad and I was able to just add some yoghurt to their bowls to tone down the curried flavour.

The recipe is very simple so don’t be put off by the long list of ingredients.  It really a very simple recipe – and it taste just like my favourite Salmon dish from our local Indian – for about a third of the price!!

This is a Hairy Biker’s Recipe – from their really excellent Mum Knows Best season – http://www.bbc.co.uk/programmes/b00x84dj and those fellas really know their stuff.

Curried Salmon

(serves about 4 / 6)
1kg Salmon Steaks/Salmon Fillet, cut into big chunks ***
Spice Mix
2 ½ tsp Salt
1 tsp ground peppercorns and coriander seeds
1 tsp Paprika
½ tsp Garam Masala
2 tsp Cumin seeds
2 tsp Lovage seeds (recipe says you can substitute celery seed)
½ tsp flaked red chillies
2 tsp Turmeric
5 cloves Garlic – chopped finely
1 ½ in. ginger, finely chopped (I used about a teaspoon of lazy ginger)
Tin of chopped tomatoes (the recipe used a small tine and 2 fresh tomatoes but I had none that day so just used a standard size tin and it worked out fine)
1 or 2 green chili – deseeded and chopped (I had none so used a dash of Tobasco sauce)
4 cloves Garlic – chopped finely
1 tsp lovage seeds
1 tsp cumin seeds
3 Tbs vegetable oil
1 cup of freshly boiled water
½ bunch of chopped coriander
*** On the day I had a side of supermarket bought salmon which I don’t often buy as it often really dries up when cooked and is more expensive to buy than from the fishmonger. But it was on special offer and I have to say it was absolutely perfect in the sauce and really ‘melt in your mouth’. A great way to liven up a fairly standard side of fish.


1. Roughly chop the salmon into bite sized chunks. I left the skin on – as it doesn’t bother me and adds lovely flavour to the dish but you can de-skin it if you like / have the time!  Put in a large bowl.
2. Mix up the spices and pour over to coat the fish chunks.  Add the first 5 cloves of chopped garlic, ginger, tomatoes and chillies / Tobasco. Mix up roughly (with your hands) and set aside for about 10 minutes.
3.  Heat the oil in a frying pan, over a medium heat and fry the lovage seeds (if you have them) until almost black. Add the cumin and fry for 5 seconds. Add the remaining 4 cloves of chopped garlic until slightly golden.
4.  Add the fish mixture (in all of its sauce) and cook over a medium heat.  Gently stir it.  When you notice the oil separating from the spices add the cup of hot water and bring to the boil for about 2 / 3 minutes.
Serve with Basmati rice and / or Naan.

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