Salmon Masala Recipe – Tamarind & Coconut Curry Delight

Last Updated on 2 months by Neha Deshmukh

Salmon Masala Recipe – Tamarind & Coconut Curry Delight

Hey everyone! I’m so excited to share this Salmon Masala recipe with you. It’s a dish I stumbled upon while experimenting with flavors, and it quickly became a weeknight favorite. The tangy tamarind, warm spices, and flaky salmon just work together beautifully. Trust me, you’ll be making this again and again!

Why You’ll Love This Recipe

This Salmon Masala isn’t your typical curry. It’s a delightful fusion of South Indian flavors with a healthy dose of omega-3s from the salmon. It’s relatively quick to make – perfect for a busy week – and packed with flavor. Plus, it’s a fantastic way to enjoy salmon if you’re looking for something a little different than the usual grilled or baked preparations.

Ingredients

Here’s what you’ll need to create this delicious Salmon Masala:

• 2 lb sockeye salmon steaks
• 2 tablespoons coconut oil
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• ?? cup thin tamarind puree
• 2 medium red onions
• 10 cloves garlic
• 2 (2-inch) pieces ginger
• 2 cups cilantro
• 2 medium tomatoes
• 1 teaspoon cumin seeds

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Coconut Oil: I prefer using virgin coconut oil for its lovely aroma, but any good quality coconut oil will do. Did you know coconut oil varies quite a bit depending on where it’s from? South Indian cooking often uses a more refined coconut oil, while coastal regions lean towards the virgin variety.

Tamarind Puree: This is the secret weapon! Tamarind adds a wonderful tanginess that balances the richness of the coconut and the spices. You can find tamarind concentrate or paste in most Indian grocery stores. If you’re using a block of tamarind, soak it in warm water and strain it to get the puree.

Sockeye Salmon: I love sockeye for its vibrant color and rich flavor, but you can absolutely use other salmon varieties like coho or Atlantic salmon. Just adjust the cooking time slightly depending on the thickness of the steaks.

Spices: Freshly ground spices always deliver the best flavor! Turmeric adds a beautiful color and earthy notes, garam masala brings warmth and complexity, and cumin seeds provide a lovely aromatic base.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to make the masala paste. Roughly chop the red onions, garlic, ginger, cilantro, and tomatoes. Add them to a blender along with the cumin seeds and a little water. Grind everything into a smooth paste – you want it nice and consistent.
2. Now, heat the coconut oil in a pan over medium heat. Add the ground masala paste, turmeric powder, garam masala, and salt. Cook this for about 5-7 minutes, stirring frequently, until the paste thickens and the raw smell disappears. This is where the magic starts to happen!
3. Stir in the tamarind puree and let the mixture bubble gently for another 2-3 minutes. This allows the flavors to meld together beautifully.
4. Gently place the salmon steaks into the pan, making sure they’re nicely coated with the masala.
5. Cover the pan and cook on medium heat for about 3 minutes. Then, flip the steaks, cover again, and cook for another 4-5 minutes.
6. Give the steaks one last flip and cook until the salmon is fully cooked through and flakes easily with a fork – usually another 2-3 minutes. Don’t overcook it, or it will become dry!

Expert Tips

• Don’t be afraid to adjust the amount of salt and spices to your liking.
• For a more intense flavor, marinate the salmon in a little of the masala paste for 30 minutes before cooking.
• Keep a close eye on the masala while it’s cooking – it can stick to the bottom of the pan easily.

Variations

Vegan Salmon Masala (Using Tofu or Jackfruit): My friend Priya loves a vegan version! Simply swap the salmon for firm or extra-firm tofu (pressed to remove excess water) or young green jackfruit. Cook the tofu/jackfruit for a bit longer to ensure it absorbs all those lovely flavors.

Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any hidden gluten ingredients.

Spice Level Adjustment: If you like things mild, reduce the amount of garam masala. For a medium spice level, stick to the recipe as is. And if you’re a chili head like my brother, add a pinch of cayenne pepper or a finely chopped green chili to the masala paste!

Festival Adaptations: This dish is great for festivals! It’s naturally Navratri-friendly as it doesn’t use onion or garlic if you omit them from the paste (though it won’t be quite the same!). For Diwali, it’s a lovely addition to a festive spread.

Serving Suggestions

Serve this Salmon Masala hot with a side of fluffy basmati rice, a refreshing cucumber raita, and a simple green salad. It also pairs beautifully with naan or roti for soaking up all that delicious sauce.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the best type of salmon to use for this masala?

Sockeye is my go-to, but coho or Atlantic salmon work well too. The key is to choose a salmon steak that’s about 1-inch thick.

Can I make the masala paste ahead of time? How should I store it?

Absolutely! You can make the masala paste up to 2 days in advance. Store it in an airtight container in the refrigerator.

What can I substitute for tamarind puree?

If you can’t find tamarind puree, you can use a tablespoon of lemon juice or lime juice mixed with a teaspoon of brown sugar. It won’t be exactly the same, but it will provide a similar tanginess.

How do I know when the salmon is cooked through?

The salmon is cooked through when it flakes easily with a fork and is opaque throughout. An internal temperature of 145°F (63°C) is ideal.

Is this dish suitable for meal prepping?

Yes! It reheats beautifully. Just store the salmon and the masala separately to prevent the salmon from drying out.

What side dishes complement Salmon Masala best?

Rice, raita, salad, naan, or roti – take your pick! A simple vegetable stir-fry also works well.

Enjoy! I really hope you love this recipe as much as I do. Let me know in the comments how it turns out for you. Happy cooking!