Add to Cookbook

Southern Indian curry-crusted salmon

  • 10 minutes
  • 25 minutes
  • 4
Southern Indian curry-crusted salmon

Salmon, with its well-defined flavour and firm texture, is ideal to bake under a blanket of spicy curry flavours.


  • 4 cm-piece fresh ginger, peeled and thinly shredded
  • ¼ red onion, finely chopped
  • 1 green chilli, deseeded and sliced
  • 2-3 tablespoons oil
  • 3 tomatoes, medium-sized, scooped out and diced
  • 1½ - 2 tablespoons South Indian curry powder (see recipe on our website)
  • 1 tablespoon grated palm sugar (or use brown)
  • ½ teaspoon salt
  • 4x 125-150 grams fillets salmon


  1. Cook the ginger, onion and chilli in the oil over a moderate heat for 8-10 minutes until well softened but not burnt. Add the tomatoes, curry powder, sugar and salt and simmer until reduced to a thick pulp. Allow to cool.
  2. Make 3-4 deep cuts in each salmon fillet. Divide the spice mixture evenly among the fillets and spread evenly over the top. Cover and leave to marinate for 10-15 minutes if possible.
  3. Preheat the oven to 200°C and set the oven rack in the centre of the oven.
  4. Heat a good dash of oil in a frying pan and pan-fry the skin side of each salmon fillet for 2 minutes or until well browned.
  5. Transfer to the preheated oven and bake for 12-15 minutes or until the salmon is cooked to medium. When tested with a fork the centre of each fillet should be just under-done.
  6. Serve garnished with thin slices of lime rind and sprigs of coriander if wished. Accompany with seasonal salads.

Comments (0)

Please login to submit a comment.