Indian Salmon Curry with Saffron Rice
This Indian Salmon Curry with Saffron Rice is bursting with vibrant spices and tender salmon, perfect for a flavorful and comforting meal any night of the week!
Equipment
- Large skillet or pan
- Medium Saucepan
- Wooden Spoon
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 4 salmon steaks
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
- 2 sprigs curry leaves
- 5 shallots chopped
- 2 teaspoons shredded ginger
- 3 cloves garlic minced
- 1 tablespoon chili powder add more or less depending on how spicy you want it
- 2 tablespoons coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon fenugreek powder
- 1 cup water
- Salt to taste
- 2 tablespoons vegetable oil
- 1 cup rice I used jasmine
- 2 cups vegetable broth
- 2 tablespoons butter
- 1 teaspoon saffron threads
- 1 tablespoon warm water for steeping saffron
- Squeeze of lemon or lime juice
Instructions
- In a medium saucepan, combine 1 cup of jasmine rice with 2 cups of vegetable broth. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes or until rice is tender and liquid absorbed. Remove from heat and let sit covered for 5 minutes.
- While the rice is resting, place 1 teaspoon of saffron threads in a small bowl with a tablespoon of warm water. Let saffron steep to infuse color and flavor.
- In a large skillet, heat 2 tablespoons vegetable oil over medium heat. Add mustard seeds and fenugreek seeds and allow to splutter for a few seconds, releasing aromatic oils.
- Add chopped shallots to skillet, stirring until translucent. Add minced garlic and shredded ginger, cooking for an additional minute until fragrant.
- Stir in chili powder, coriander powder, turmeric powder, and fenugreek powder. Mix well and toast spices for about a minute to create fragrant curry base.
- Gently place salmon steaks into skillet, coating with spice mixture. Pour in 1 cup water and add curry leaves. Season with salt to taste. Cover and simmer for about 10 minutes or until salmon is cooked through.
- After saffron has steeped, fluff jasmine rice with fork and stir in saffron infusion and 2 tablespoons butter until rice turns golden and well combined.
- Squeeze fresh lemon or lime juice over cooked salmon. Serve Indian Salmon Curry hot alongside saffron rice and enjoy!
Notes
- Toast spices properly to enhance the curry’s flavor and avoid blandness.
- Do not overcook the salmon to keep it moist and tender.
- Adjust chili powder to suit your preferred spice level.
- Leftovers can be refrigerated for up to 3 days or frozen for up to a month.
- Reheat rice with a splash of water to maintain moisture.