Salmon Curry

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Around Minnesota and Wisconsin, many of the rural communities observe Lent leading up to Easter with fish fry events. As such I am taking the opportunity to explore some fish dishes from different cultures. The first fish dish in this series is the Salmon Curry cooked in a terracotta pot.

I recently found this red Italian claypot at a kitchen store that was simply irresistible. These claypots can be used in the oven, microwave, and low flame on the stove top. It can be cleaned in the dishwasher. You have got to love that! I used mine on the ceramic glass top stove and it was fine. They come in several shapes and sizes. I love it so much I bought two. The other is smaller and is light blue in color. You will probably see it some time…..

There are still some frozen roti pratha (canai) in the freezer and it is time to use them up. I like a slightly tangy fish curry with my roti. Cooking fish curry in the claypot will be perfect! Any excuse to try out that fabulous looking pot!

I have tried using different kinds of fish in my curry and I find salmon works best. The white fish tends to make the curry a little too watery. It is a challenge to find the right kind as there are not too many choices available over here. Suggestions anyone?

Ro-Ri’s Salmon Curry
1 lb salmon fillet cut into large chunks
2 tomatoes, quartered
10 – 12 okra, trimmed
1 eggplant, quartered lengthwise, then cut into 1½” pieces
5 shallots, sliced
2 cloves garlic, sliced
3 tbsp curry powder, blended with 3 tbsp water to create a paste
½ cup coconut cream
1 cup water
3 tbsp oil
2 tsp tamarind soup base mix
10 – 12 curry leaves or 2 bay leaves
salt to taste


Heat oil in a pot and fry sliced shallots and garlic until fragrant. Add curry paste and stir for 4 – 5 minutes.


Add curry or bay leaves, coconut cream and water. Bring to a boil.


Stir in tamarind soup base and salt. Add okra and eggplant, reduce heat, simmer for 5 minutes. Add tomatoes and continue to simmer for another 5 minutes.


Add salmon and cook for 2 – 3 minutes. Turn off heat, remove.


Serve with roti n rice. Now, where have I heard this before? Ummm

Enjoy…..and have a wonderful day!

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7 Responses

  1. Sarah Naveen says:

    Salmon curry looks so yummy …Gotta try this soon..Same here i m trying lot of things with Fish, cos of lent..

  2. 5 Star Foodie says:

    Delicious salmon curry! I love the addition of okra and eggplant!

  3. Anncoo says:

    Oh..I love any fish with curry…looks so delicious. There is a store selling curry cod fish fish curry here.

  4. tigerfish says:

    The first time I tried salmon curry was in California and I was not impressed.

  5. MaryMoh says:

    Oooooh….curry! I love salmon curry. Just soooo good with rice. Yours look very delicious here. I cook it quite often too. I would love to add okra but it's very difficult to get it here.

  6. denise @ quickies on the dinner table says:

    Biren, the way you cook betrays the fact that you've either lived or grown up in Asia – I'm tempted to say south east Asia, more specifically. Your Asian recipes are wonderfully authentic, give or take a needful substitution or two. I'm really impressed!

  7. Biren says:

    Sarah Naveen – Thanks! Yes, my family is eating a lot of fish these days :)

    5 Star Foodie – Thanks! I really like okra and eggplant in my fish curry.

    Anncoo – You are fortunate to have all those good restaurants there selling all kinds of yummy food :)

    Tigerfish – Perhaps they used the wrong spice mix or the fish wasn't fresh. There are very specific spices used for fish curry that are not used with other meats and vice versa. Better luck next time with fish curry.

    MaryMoh – Yes, it is good with rice and also roti. Good thing okra is available here.

    denise@quickies on the dinner table – Thanks Denise! Aargh, betrayed….. Wink! Wink! ;)

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