Simple Salmon Fish Curry {Toddler Approved}

Today I’ll be posting another family favourite: fish curry! I like to make mine with salmon, but you can chose any fish you prefer. Nepalis add lemon straight into their fish curry for a slightly tart flavour, but you can just keep lemon wedges on the side, if you prefer.

The method is pretty simple, so anyone can do this. I promise! Even I was able to make this as a bumbling novice. I found the original recipe on Uma’s Kitchen a few years ago, and since then have made subtle changes to reflect my own preferences.

SIMPLE SALMON FISH CURRY
Serves 5-6 people
Time: 30 minutes

INGREDIENTS:

  • 500-600g Salmon, cut into 1″ pieces
  • 2 tbsp ghee or vegetable oil
  • Curry leaves (bay leaves will do if you don’t have curry leaves)
  • 1/2 tsp mustard seeds
  • 1 cup minced red onion
  • 1 teaspoon ginger/garlic
  • 400g chopped tomato with juices (canned is ok)
  • 1 tsp cumin powder
  • 2 tsp coriander powder
  • 1/4 tsp turmeric
  • Fresh lemon juice
  • Salt to taste.
  • Optional: 1 tsp red chilli powder

METHOD:

  1. Clean and prep fish. Make sure to remove skin and any extra bones. Cut into 1″ pieces, wash, and set aside.
  2. Chop onion finely and set aside.
  3. Heat pan and add ghee. Add curry leaves (or bay leaf) and mustard seeds. Heat for under a minute, then add minced onion. Cook onion until translucent.
  4. Add garlic/ginger paste. Make by using  a mortar and pestle to mash equal parts ginger and garlic.
  5. Add turmeric, coriander, and cumin powder. Mix until the raw smell dissipates. {Remember to omit chilli powder if serving to young children.}
  6. Add salt to taste. I usually add 3/4 – 1 tsp of sea salt.
  7. Add chopped tomatoes with juices. Mix and cook on a medium heat until mushy.
  8. Add 1/2 cup of water and wait for it to boil.
  9. Add fish and lemon juice. I like to juice 1/2 a lemon and slowly add in increments. Some people don’t like it too tart! Therefore, gradually add the juice so that the taste is to your preference.
  10. Cover and cook on very low heat for 5-10 minutes. When the oils of the fish are visible at the top of the gravy, it is ready to eat!
  11. Serve with extra slices of lemon and fragrant basmati rice.

My toddler loves to eat this, so I omit hot chilli powder and avoid adding too much lemon. He usually gobbles up a nice, mild curry. I hope you enjoy this as much as we do! Make sure to always double check for fish bones before eating or serving to little ones.

Toddler version of salmon curry and rice with added steamed veggies!


Xoxo!