Indian Salmon Curry with Saffron Rice – learn to make this Indian curry that is so aromatic and flavorful right in your home.
I love Indian food! I have been to many Indian restaurants in my day and had some amazing Indian food. Not often do I attempt to make it at home, though I have done it before. But as much as I would like to take credit for making this salmon curry dish, I must give credit where credit is due.
To my huge surprise when I came home from work I found my husband making this flavorful dish. You have to understand what a huge surprise this was, I didn’t even think he liked Indian food, in face I was pretty sure I knew he did not like Indian food, I should know, we’ve been married for over 12 years. Yet he had found this store with all these Indian spices and bought everything he needed for this dish and made it himself. I was shocked and impressed. When I walked in the house, I thought I walked into the wrong house, the aroma of Indian food hit me and made me realize how hungry I was at the same time.
So yes, I admit it, if you’re not used to cooking Indian food, you might not have all these spices on hand, but oh how you should. Indian food is so flavorful and aromatic, it’s amazing. I must say this was a beautiful surprise. To me this is how a loved one should show you how much they care, by doing something unexpected. And what better way to show someone you love them, than with food.
- 4 salmon steaks
- ¼ tsp mustard seeds
- ¼ tsp fenugreek seeds
- 2 sprigs curry leaves
- 5 shallots, chopped
- 2 tsp shredded ginger
- 3 garlic cloves, minced
- 1 tbsp chili powder (add more or less depending on how spicy you want it)
- ½ tbsp coriander powder
- ½ tsp turmeric powder
- ¼ tsp fenugreek powder
- 1 cup water
- salt to taste
- 2 tbsp vegetable oil
- 1 cup rice (I used jasmine)
- 2 cups vegetable broth
- 2 tbsp butter
- 1 tsp saffron threads
- squeeze of lemon or lime juice
- salt to taste
- Heat oil in skillet and add mustard seeds, let it splutter. Add the fenugreek seeds and saute for few seconds.
- Add curry leaves, shallots, ginger and garlic.Saute until shallots turn golden brown.
- Reduce the heat to low and add chili powder, coriander powder, turmeric powder and fenugreek powder. Mix well. Saute for about 5 minutes ,stirring continuously until the color changes to a deep brownish red.
- Add water and bring it to a boil.
- Add salmon steaks and salt to taste. Cover and cook over medium heat, until fish is cooked and sauce is thick.
- Remove from heat and keep covered for at least one hour for the flavors to blend in.
- Pour vegetable broth into a medium-size pot and add butter (you will also need a tight-fitting lid). Place pot on the stove over high heat.
- While broth is coming to a boil, add the saffron, chili, and a squeeze of lemon or lime juice. Stir well.
- Add the rice, plus the salt and stir. Bring to a boil, then reduce heat to low (just above minimum) and cover tightly with a lid. Cook 12-15 minutes, or until liquid has been absorbed by the rice. Tip: Insert a fork or knife straight down into the pot and push the rice aside. If you see liquid, it still needs more time to cook.
- When most of the liquid is gone, turn off the heat and place lid on tight. Allow the pot to remain on the burner another 5-10 minutes, or until you're ready to eat. The residual heat inside the pot will finish steaming the rice.