Curried Salmon with Spinach

Curried Salmon With Spinach

Salmon curry is  easy to make  and   very  delicious.   Spinach  goes  perfectly  well with   salmon. The  dish is  flavored  with a  few    spices  and  finished  with  coconut  milk.   Serve  over a  bowl of  rice  for  an  easy weeknight  meal.  

Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 Servings
Author Syama


  • 500 g Salmon
  • 200 g Frozen Spinach 8 Oz bag
  • 1 Can Coconut Milk 12- 13 oz
  • 1 Onions Medium
  • 1 Tomato Medium
  • 3 - 4 Cloves Garlic
  • 1 Inch Ginger
  • 2 Tbsp Oil
  • Few Curry Leaves
  • 1/2 Tsp Mustard Seeds
  • 1 Tsp Mild Red Chili Powder To Taste
  • 1/2 Tsp Turmeric Powder
  • 1/2 Tsp Coriander Powder
  • 1 1/2 Tsp Salt to taste


  1. Clean and cut the salmon into 1 inch cubes. Chop the onion, ginger, garlic , tomatoes and chilies into small pieces.
  2. Heat oil in a thick bottomed pan. When the oil is hot add the mustard seeds and let it splutter. Add the ginger, garlic, curry leaves, chilies and the onions. Saute for a few minutes till the onions are soft. Add the spice powders mix and warm for 30 seconds. Add the chopped tomatoes mix cover and let cook for 5 minutes or till the tomatoes soften.
  3. Uncover and add the spinach. Stir fry the spinach for a minute and add the coconut milk (See Notes). Mix and bring to a gentle boil.
  4. Add the salmon. Stir and place the lid back on. Cook for 10 minutes over low heat till the salmon is cooked and flakes easily. Taste and adjust salt and turn off the heat.

Recipe Notes

If using regular canned coconut milk , do not shake the can . Drain off the clear liquid and add a little fresh warm water to fill the can.