Indian Salmon Curry With Saffron Rice Recipe

Cooking Directions

• STEP 1.Start by marinating the salmon fillets with turmeric, salt, and lemon juice for 15 minutes.
• STEP 2.In a large pan, heat oil and add cumin seeds, cloves, and cinnamon stick. Let them sizzle for a few seconds.
• STEP 3.Add chopped onions and cook until golden brown. Then, add ginger-garlic paste and cook for another minute.
• STEP 4.Add the spice powders - turmeric, cumin, coriander, garam masala, and red chili powder. Cook for a minute to release the flavors.
• STEP 5.Pour in the tomato puree and cook until the oil separates from the masala.
• STEP 6.Add coconut milk and water to adjust the consistency of the curry. Bring it to a simmer.
• STEP 7.Gently place the marinated salmon fillets into the curry and cook for about 8-10 minutes, or until the fish is cooked through.
• STEP 8.Garnish with fresh cilantro leaves and serve hot with saffron rice.
• STEP 9.For the saffron rice, soak saffron strands in warm milk for 10 minutes.
• STEP 10.In a separate pan, heat ghee and add cumin seeds. Let them sizzle for a few seconds.
• STEP 11.Add basmati rice and sauté for a minute. Then, add the soaked saffron milk, water, and salt.
• STEP 12.Cover the pan and cook the rice on low heat until it is fluffy and cooked through.
• STEP 13.Serve the saffron rice alongside the salmon curry for a complete and delicious meal.

Cooking Tips

• Make sure to marinate the salmon fillets for at least 15 minutes to enhance the flavor.
• Adjust the spice levels according to your preference. Add more or less red chili powder.
• For a creamier curry, you can add a tablespoon of cashew paste or coconut cream.
• To make the saffron rice more fragrant, you can also add a few whole spices like cloves and cardamom while cooking.

Storage and Serving

• Leftover salmon curry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry gently on the stovetop or in the microwave before serving.
• Serve the salmon curry with naan bread, steamed rice, or jeera rice for a complete meal.
• Garnish the curry with fresh cilantro leaves and a squeeze of lemon juice for added freshness.