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Easy baked salmon curry

Cumin Powder, Red Chili Powder -

Easy baked salmon curry

Prep Time: 10 minutes

Cook Time: 30 minutes

Note: All ingredients in blue is available at


 Ingredients Quantity
ALCO Cumin Powder 1/2 tsp
ALCO Red Chili Powder 1/2 tsp
Mustard seeds 1/2 tsp
Salt As needed
Salmon fillets (boneless) 500 g
Onion (chopped fine) 1 large
Tomatoes (chopped roughly) 4 medium
Curry leaves 20 fresh
Tamarind paste 1/2 tsp
Coconut oil 1 tbsp.
Coconut milk (thick and creamy) 200 ml 



  1. Arrange the salmon fillets in an ovenproof dish large enough to snuggly hold them. Then bring a large frying pan or saucepan to heat on high with the oil.
  2. Add the onions to the oil when it starts sizzling around a wooden spoon. Sauté the onions for about 10 minutes until they caramelized to a golden brown. Now add the mustard seeds, ALCO Cumin Powder and curry leaves, and sauté for 10 seconds. This is controversial, as it would be more usual to add them in the hot oil, but I find that adding them earlier can get in the way of cooking the onions at a higher heat and the oven baking helps plenty to extract their flavor anyway.
  3. Next, toss the tomatoes and the ALCO Red Chili Powder in and stir vigorously until they disintegrate. This will take another two minutes. Then, stir in your coconut milk and tamarind paste, add salt to taste and leave to simmer for 10 minutes while you preheat the oven to 200°C (400°F).
  4. Finally, pour the curry on the salmon fillets, cover loosely with foil and bake for 20 minutes for your simple baked salmon curry.

- Recipe By Mallikabasu