Konkani salmon curry in a coconut gravy soured with kokum: salmon cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 34 minutes.
Prep 12 min Cook 22 min Serves 3 Easy
Ingredients
🧅Onion2 medium, finely chopped
🍅Tomato2 medium, chopped
🧄Garlic4 cloves, minced
🫙Ginger1 tbsp, grated
🌶️Cumin Seeds1 tsp
🌶️Coriander Powder1 tsp
🌶️Turmeric Powder1/2 tsp
🌶️Red Chili Powder1 tsp
🫙Coconut Oil2 tbsp
🐟Salmon400 g, in pieces
🥥Grated Coconut1/2 cup
Optional extras
🌿Fresh Cilantro2 tbsp, chopped
🍋Lemon1/2, juiced
🍒Kokum3 pieces
Instructions
1
Rub the salmon lightly with turmeric and salt.
2
Heat the coconut oil, crackle the cumin seeds, then fry the onion until deep golden.
3
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the coconut paste.
4
Add a splash of water, bring to a simmer, then slide in the salmon and cook gently just until done, 5–8 minutes; don't overcook.
5
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
Chef's tip
Seafood cooks in minutes; add it last and take it off the heat as soon as it turns opaque.
Heat the coconut oil, crackle the cumin seeds, then fry the onion until deep golden.
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the coconut paste.
Add a splash of water, bring to a simmer, then slide in the salmon and cook gently just until done, 5–8 minutes; don't overcook.
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
