Sri Lanka Curry Salmon

Dive into the bold and aromatic flavors of Sri Lanka with this rich and creamy salmon curry. Succulent salmon chunks are gently simmered in a fragrant coconut milk sauce, infused with warming spices, fresh ginger, and a hint of tangy tamarind. Perfectly balanced with heat from green chilies, this dish is a comforting yet vibrant meal best enjoyed over a bed of fluffy rice.

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Sri Lanka Curry Salmon

Course: Main Course
Cuisine: Sri Lankan
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Author: Laura Sharrad
Rich, fragrant, and bursting with bold Sri Lankan flavors, this creamy salmon curry is the perfect balance of heat, tang, and spice. Tender chunks of salmon simmer in a luscious coconut milk sauce infused with aromatic spices, zesty tamarind, and a kick of green chilies. Serve it over fluffy rice for an irresistible meal that’s both comforting and vibrant!
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Ingredients

  • 500 g salmon fillets skin on
  • 2 tbsp vegetable oil
  • 1 onion finely chopped
  • 2 tbsp Sri Lankan curry powder
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground coriander
  • 1/2 tsp fenugreek seeds
  • 1 can 400ml coconut milk
  • 1 cup 240ml water
  • 1 tbsp soy sauce or tamari
  • Salt to taste
  • Fresh coriander
  • Cooked rice for serving

Instructions

  • Heat vegetable oil in a large pan over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
  • Add Sri Lankan curry powder, ground turmeric, ground coriander, and fenugreek seeds (if using). Cook for 1-2 minutes, stirring constantly to toast the spices.
  • Pour in the coconut milk, water and soy sauce. Stir to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes
  • Heat a frying pan to medium to high heat. Use a paper towel to pat dry the salmon fillets to remove any moisture.
  • Drizzle oil olive over the fillets and season with salt. Add fillets to the frypan with the skin down. Cook until the skin is crispy.
  • To serve, add cooked rice to a plate. Spoon the curry over the rice and top with the cooked salmon. Garnish with limes, coriander and fresh chillies.

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