Salmon Curry Recipe – Kashmiri Chili & Fenugreek Leaves

Last Updated on 2 months by Neha Deshmukh

Salmon Curry Recipe – Kashmiri Chili & Fenugreek Leaves

Hey everyone! I’m so excited to share this Salmon Curry recipe with you. It’s a dish I stumbled upon while trying to blend my love for Indian flavors with a healthy dose of omega-3s. Trust me, the combination is amazing. It’s become a regular in my kitchen, and I know it will be in yours too! This recipe is packed with flavor, surprisingly easy to make (especially with the Instant Pot!), and perfect for a weeknight dinner.

Why You’ll Love This Recipe

This Salmon Curry isn’t your average weeknight meal. It’s a beautiful blend of aromatic spices, creamy texture, and flaky salmon. The Kashmiri chili powder gives it a gorgeous color and a gentle warmth, while the kasoori methi (dried fenugreek leaves) adds a unique, almost magical aroma. Plus, it comes together quickly, making it ideal when you’re short on time but craving something truly special.

Ingredients

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

• 1 tablespoon lemon juice
• 1 tablespoon ginger, grated
• 1 tablespoon garlic, minced
• 1 tablespoon Kashmiri red chili powder
• 1 teaspoon garam masala
• 0.5 teaspoon ground turmeric
• 1 teaspoon kosher salt
• 1.5 pounds skinless salmon fillet, cut into 2-inch pieces
• 1 tablespoon neutral vegetable oil (like canola or sunflower)
• 1 large yellow onion, chopped
• 1 teaspoon kosher salt
• 1 teaspoon ginger, grated
• 1 teaspoon garlic, minced
• 1.5 cups canned tomato puree
• 1 teaspoon Kashmiri red chili powder
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon garam masala
• 0.33 cup water (about 80ml)
• 0.75 cup heavy cream
• 1 tablespoon kasoori methi (dried fenugreek leaves)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results!

Kashmiri Red Chili Powder: Flavor & Color. This isn’t just about heat! Kashmiri chili powder delivers a vibrant red color and a mild, fruity flavor. It’s the secret to that beautiful curry hue. You can usually find it at Indian grocery stores or online.

Kasoori Methi (Dried Fenugreek Leaves): Aromatic & Unique. Don’t skip this! Kasoori methi has a distinctive, slightly bitter aroma that adds incredible depth to the curry. Crush it between your palms before adding it to release its fragrance.

Salmon Selection: Fresh vs. Frozen. Both work great! If using frozen, make sure it’s fully thawed before marinating. I often use frozen salmon because it’s more convenient, and honestly, you can’t tell the difference in the final dish.

Spice Level Customization: Feel free to adjust the chili powder to your liking. Start with 1 tablespoon and add more if you prefer a spicier curry.

Instant Pot Convenience: This recipe is designed for the Instant Pot, but I’ll share stovetop instructions later! It really cuts down on cooking time and keeps the salmon beautifully moist.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prepare the marinade. In a stainless steel bowl, combine the lemon juice, 1 tablespoon ginger, 1 tablespoon garlic, 1 tablespoon Kashmiri red chili powder, garam masala, turmeric, and 1 teaspoon salt.
2. Now, coat the salmon pieces evenly with the marinade. Let it rest for about 20 minutes. This allows the flavors to really penetrate the fish.
3. Set your Instant Pot to Sauté mode. Add the oil and cook the chopped onion with 1 teaspoon salt until it becomes translucent – about 5 minutes.
4. Add the remaining 1 teaspoon ginger and 1 teaspoon garlic and sauté for another minute. Then, stir in the tomato puree, 1 teaspoon Kashmiri red chili powder, 0.5 teaspoon turmeric, and 0.5 teaspoon garam masala.
5. Deglaze the pot with 0.33 cup water, scraping up any browned bits from the bottom. This adds tons of flavor! Place the tall steam rack inside the pot and carefully place the marinated salmon on top.
6. Secure the lid and pressure cook on high for just 4 minutes. Yes, only 4 minutes! Once done, do a quick pressure release and carefully remove the salmon.
7. Stir in the heavy cream and crushed kasoori methi into the curry. Return the salmon to the pot and simmer for 2-3 minutes on Sauté mode. This lets the flavors meld together beautifully.
8. Serve immediately!

Expert Tips

A few little things that make a big difference:

• Marinating Time for Optimal Flavor: While 20 minutes is good, if you have time, marinate the salmon for up to a couple of hours for even more flavor.
• Achieving the Right Curry Consistency: If the curry is too thick, add a splash of water. If it’s too thin, simmer for a few more minutes on Sauté mode.
• Preventing Salmon from Overcooking: Salmon cooks quickly! Keep a close eye on it during the final simmer to ensure it stays flaky and moist.
• Using the Sauté Function Effectively: The Sauté function is your friend! It’s perfect for building flavor and finishing the curry.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Salmon Curry (Tofu/Vegetable Substitute): Swap the salmon for firm or extra-firm tofu (pressed to remove excess water) or hearty vegetables like cauliflower and chickpeas.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any gluten-containing ingredients.
• Spice Level Adjustment (Mild to Hot): Adjust the amount of Kashmiri chili powder to control the heat. You can also add a pinch of cayenne pepper for extra kick.
• Festival Adaptation (Navratri-Friendly Version): Skip the heavy cream and use coconut milk instead for a Navratri-friendly version.

Serving Suggestions

This Salmon Curry is fantastic with:

• Fluffy basmati rice
• Warm, soft naan bread
• Healthy cauliflower rice
• A side of raita (yogurt dip)

Garnish with a squeeze of lemon juice and some fresh cilantro for a pop of freshness.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

Can I use a different type of fish in this recipe? Absolutely! Cod, halibut, or tilapia would all work well.

What is kasoori methi and where can I find it? Kasoori methi is dried fenugreek leaves. You can find it at Indian grocery stores or online.

Can this curry be made ahead of time? You can prepare the curry base (up to step 6) ahead of time and store it in the refrigerator for up to 2 days. Add the salmon and finish cooking just before serving.

How do I adjust the spice level of this curry? Start with less chili powder and add more to taste.

What is the best way to serve this salmon curry? With rice and naan, of course! A side of raita is also a great addition.

Can I make this on the stovetop instead of using an Instant Pot? Yes! Sauté the onions and spices in a large pot. Add the tomato puree and water, bring to a simmer, and then gently poach the salmon in the sauce for about 8-10 minutes, or until cooked through.

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!