Salmon, Tamarind And Tomato Curry Recipe

Recipe By Slurrp

This Salmon, Tamarind, and Tomato Curry is a flavorful and aromatic dish that combines the richness of salmon with the tanginess of tamarind and the sweetness of tomatoes. The salmon is cooked in a fragrant curry sauce made with onions, garlic, ginger, and a blend of spices. The tamarind adds a sour note to balance the flavors, while the tomatoes provide a natural sweetness. This curry is perfect served over steamed rice or with naan bread for a satisfying and delicious meal.

4.9
26 Rating -
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30minstotal
30m.total
Salmon, Tamarind And Tomato Curry
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Ingredients for Salmon, Tamarind And Tomato Curry Recipe

  • 125 gram Salmon Fillets
  • 1/2 tablespoon Oil
  • 1/4 Onion, Finely Chopped
  • 3/4 cloves Cloves Of Garlic, Minced
  • 1/4 inch Ginger, Grated
  • 1/4 teaspoon Ground Coriander
  • 1/4 teaspoon Ground Cumin
  • 0.13 teaspoon Turmeric
  • 0.13 teaspoon Chili Powder
  • 1/2 Tomatoes, Chopped
  • 1/2 tablespoon Tamarind Paste
  • As required Salt To Taste
  • as required Fresh Cilantro, For Garnish

Directions: Salmon, Tamarind And Tomato Curry Recipe

Cooking Directions

  • STEP 1.Heat oil in a large pan and saut茅 onions until golden brown.
  • STEP 2.Add garlic and ginger and cook for another minute.
  • STEP 3.Add the spices (coriander, cumin, turmeric, chili powder) and cook for a minute to release their flavors.
  • STEP 4.Add the tomatoes and tamarind paste and cook until the tomatoes are soft and the mixture thickens.
  • STEP 5.Add the salmon fillets and simmer for about 10 minutes, or until the salmon is cooked through.
  • STEP 6.Garnish with fresh cilantro and serve hot with steamed rice or naan bread.

Cooking Tips

  • Make sure to use fresh salmon fillets for the best flavor and texture.
  • Adjust the amount of chili powder according to your spice preference.
  • If you prefer a thicker curry, you can add a tablespoon of coconut milk or cream.
  • For a vegetarian version, you can substitute the salmon with tofu or vegetables like cauliflower or potatoes.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry gently on the stovetop or in the microwave.
  • Serve the curry with steamed rice or naan bread for a complete meal.
  • Garnish with fresh cilantro and a squeeze of lime juice for added freshness.
Nutrition
value
640
calories per serving
16 g Fat36 g Protein85 g Carbs8 g FiberOther

Current Totals

  • Fat
    16g
  • Protein
    36g
  • Carbs
    85g
  • Fiber
    8g

MacroNutrients

  • Carbs
    85g
  • Protein
    36g
  • Fiber
    8g

Fats

  • Fat
    16g

Vitamins & Minerals

  • Calcium
    108mg
  • Iron
    8mg
  • Vitamin A
    1639mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    8mg
  • Vitamin B6
    188mg
  • Vitamin B9
    1468mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    41mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    161mg
  • Manganese
    2mg
  • Phosphorus
    460mg
  • Selenium
    48mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp