Maharashtrian Salmon Curry
This is a very fancy-sounding name for a simple salmon curry recipe, from the book Recipes from an Indian Kitchen. Oddly enough, I can’t find the same book on Amazon, and the book cover reveals no authors.
My mother bought it for me years ago at World Market. I’ve actually made many recipes from this book, and they’ve all been wonderful.
I love the idea of currying salmon, because salmon can really “stand up to” stronger flavors, since it alone has a stronger flavor. This dish involves broken up pieces of salmon in a curry sauce. Weird, but I decided to sort of honor the recipe’s author, whomever it may be.
Maharashtrian, by the way, refers to people, culture, language, and cuisine from the Indian state of Maharashtra, in the west and central part of India, according to the unknown author.
I only prepared two salmon filets to test out this recipe; my husband doesn’t like salmon. To make the dish less “soupy,” because of the higher ratio of sauce, I added steamed potatoes and zucchini to the salmon and sauce. If nothing else, add peas.
Maharashtrian Salmon Curry
1/3 cup vegetable or peanut oil
8 salmon steaks (about 5.5 ounces each)
2 teaspoons cornstarch
1 teaspoon hot chili powder
1 teaspoon paprika
1/2 teaspoon ground turmeric
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons salt
1 teaspoon tamarind paste
1 3/4 cups coconut milk
1 3/4 cups cold water
Heat the oil in a skillet over medium heat and add the salmon. Season with salt and pepper on the non-skin side. Cook the salmon for 1 to 2 minutes per side to get some color on them. Remove from the skillet and set aside. Remove the skin.
Add the cornstarch, spices, salt, tamarind paste, and coconut milk to a saucepan. Add the water and whisk the mixture.
Bring to a boil, then reduce the heat to a simmer.
Add the lightly browned salmon and cook gently for 10 to 12 minutes. The fish should be cooked through and the sauce has thickened slightly. Add the cooked vegetables, if using.
Serve immediately.
The curry flavor of this dish is wonderful. I wouldn’t add more tamarind paste or turmeric. But I don’t know why the salmon filets can’t be prepared, placed on a bed of rice, with the sauce over the top.
Maharashtrian Salmon Curry
1/3 cup vegetable or peanut oil
8 salmon steaks (about 5.5 ounces each)
2 teaspoons cornstarch
1 teaspoon hot chili powder
1 teaspoon paprika
1/2 teaspoon ground turmeric
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons salt
1 teaspoon tamarind paste
1 3/4 cups coconut milk
1 3/4 cups cold water
Heat the oil in a skillet over medium heat and add the salmon. Season with salt and pepper on the non-skin side. Cook the salmon for 1 to 2 minutes per side to get some color on them. Remove from the skillet and set aside. Remove the skin.
Add the cornstarch, spices, salt, tamarind paste, and coconut milk to a saucepan. Add the water and whisk the mixture.
Bring to a boil, then reduce the heat to a simmer.
Add the lightly browned salmon and cook gently for 10 to 12 minutes. The fish should be cooked through and the sauce has thickened slightly.
Serve immediately.
About the Author: Chef Mimi
I love curry! India has so many different kinds of interesting and delicious curry across the country. What did you do with the salmon skin? I hope you didn’t throw them away, Mimi.
I give salmon skin to my dogs!!!
How come I am now anonymous? WordPress doesn’t allow me to put my name, etc. because it always wants me to log in an account, which I don’t have.
I’m sorry, and I wish I could help. I have issues with other blog programs as well. But I see you!
This looks so good! I love a fish curry of any type, but really do love salmon.
Me, too! It’s my favorite!
Salmon is ideal for a curry and this sounds delicious :)
It really is! Thanks!
I like your idea to serve it on a bed of rice. Barb
Thanks Barb! It was good!
Combining the spices with coconut milk is a winner! Too bad the author’s name is not listed. My Indian cookbook is called ‘New Indian Basics’- you’ve given me inspiration to try their recipe called ‘Mapled Tandoori Salmon with Mint.’
Ohhhhhh – very interesting!!!
tasty looking curry, Mimi
It was really good Charlie !
I like that you added the vegetables to the dish but I think I might still serve it over rice. The sauce with the rice is so nice and to be savoured after eating the chunky bits. :))
Curry sauce needs rice!!! Or naan!
Mimi, remember ‘curries’ are native to 23 countries of the world and India itself has over 40,000 totally different recipes . . . so the suggestions DO vary and, personally, I do not serve any curry ‘on top’ of rice. The dish sounds much the same as most I have seen from the Province.
I think you’re missing out! I could just eat rice topped with a delicious curry sauce.
I only meant this is not how curries are served in ANY part of India – rice may be placed in the centre of the dish with all the other offerings in thalis circled around or in a bowl on the side or served separately when you put the curry, just a mouthful at a time. on top of the curry. Just the same as one never puts Bologneses sauce on top of any pasta served.
I get it! But the foods and dishes I post I don’t claim to be only authentic and traditional in their presentation. I do what I like because I get to eat these dishes! I’ve only been to two places in India, and the variety of curries and the rice are served exactly how you’re describing. This has nothing to do with what I put on my blog and what I enjoy in my home.
I love salmon and curries but not together – I would prefer a different protein, even shrimp. Love the vegetable addition…
Shrimp would also be good!
I love a good curry but I never had it with salmon. My husband doesn’t like salmon. I have to make it for myself.
Well I had to make this for myself as well! Salmon really holds up well to serious flavors, as you know, so curried salmon is wonderful!
This looks delicious, all the flavors we love in our household.
It was very delicious indeed!
Beautifully prepared Mimi! Sounds fab! Cynthia, What A Girl Eats
Thanks, Bynthia!
I would try this with hake as I love fish curries. Salmon is just too expensive here to buy as it’s imported.
Oh interesting! I’m sorry for that, but it’s my favorite fish!
I love how you adapted the recipe to make it even better. I used to think I had to follow recipes exactly, but now I’m realizing that experimenting can be a good thing.
Oh yes. It’s always okay to omit things and add what you like! It’s not rocket science.
Maybe I’m a simpleton, but I would go crazy just for that curried zucchini, no protein necessary! That sounds heavenly.
Well, you are vegan! But yes the veggies in the curry were deliciuos!
I love the sound of this curry and want you to know that I found the book on Amazon! At your recommendation, I am going to buy it. I also love curry on rice — it is so comforting. And I will quote you often: “It’s not rocket science.”
You did?!! How funny! I couldn’t find it! There are some good recipes in it. It’s definitely not rocket science!
Mimi — I made this last night (and coincidentally, my copy of the book arrived yesterday afternoon) — it is fantastic! As there were no zucchini at the farmers market, I used potatoes, carrots and green beans. It turned out to be a great combination. Thanks for the intro to the recipe and the book!
Oh wonderful. I thought it was a very good recipe!
Oh, so that must be cooked zucchini. I thought it was cucumber. Anyway, I love a good curry. I’m going to go buy some salmon!
The sauce is very good! And it can be made much easier than the recipe, as I’m sure you know!
Warm and cozy for these cool days. Salmon is a great fish for coconut curries as it is fatty and delicious. Craving a bowl right now.
Yes! It can stand up to strong flavors, which I love!