Description
This Butter Salmon Curry is a quick and delightful dish, featuring tender salmon in a rich, creamy tandoori sauce that brings warmth and comfort to any occasion.
Ingredients
- Salmon fillets (1 lb, skin off)
- Tandoori masala spice mix (4 tbsp)
- Full fat natural yogurt (1 cup)
- Butter or ghee (2 tbsp)
- Medium onion (1)
- Garlic (3 cloves minced or 1 tbsp garlic paste)
- Ginger paste (1 tbsp or freshly grated ginger)
- Ground coriander (1 tsp)
- Turmeric (1/2 tsp)
- Tomato paste (2 tbsp)
- Water (3/4 cup)
- Heavy cream (1/2 cup)
- Fresh cilantro (1 tbsp, chopped)
Instructions
- Remove the skin from the salmon and cut into bite-sized pieces.
- Marinate the salmon in yogurt and tandoori masala for at least 30 minutes.
- Heat butter in a pan and sear the marinated salmon for about 5 minutes. Set aside.
- Sauté onions, garlic, and ginger in the same pan until softened.
- Stir in spices and tomato paste, cook briefly.
- Add reserved marinade and water, simmer gently for 5 minutes.
- Incorporate heavy cream, then return the salmon to the pan.
- Simmer for 5-7 minutes until cooked through and sauce thickens.
Notes
Marinate the salmon longer for deeper flavor if possible.
Serve with basmati rice or naan for a complete meal.
Adjust the thickness of the sauce with additional water if necessary.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 85mg