Easy & delicious | 30 mins
This Sri Lankan Salmon Curry is the perfect healthy weeknight meal—packed with protein, big on flavor, and super easy to make!
Juicy salmon fillets simmer in a creamy, spiced coconut milk gravy with mustard seeds, curry leaves, turmeric, and vinegar for that perfect balance of heat and tang. It’s rich, comforting, and still totally on track with your health goals.
Serve it with fluffy rice or a side of veggies, and boom—you’ve got a protein-packed, flavor-loaded dinner in no time. Who said eating healthy had to be boring?
30 min Sri Lankan Salmon Curry
Ingredients
- 2 salmon fillets (cut into 4 inch pieces)
- 1 tsp salt
- 1 1/2 tsp chili powder
- 1 tsp turmeric
- 1 1/2 tsp cumin
- 1 tsp black pepper
- 1 tbsp vinegar
- 8-9 curry leaves (substitute for bay leaf)
- 1 white onion
- 3-4 garlic cloves
- 2 green chillies
- 1 tsp mustard seeds
- 1 tsp fenugreek
- 1 tomato
Directions
- Marinate salmon fillets with salt, chilli powder, turmeric, cumin, black pepper and vinegar. Mix gently – making sure not to break any of the salmon pieces. Set aside.
- In a pan heat oil on medium heat and toss in curry leaves and mustard seeds.
- Once the mustard seeds start to pop, add in green chillies, onions, garlic, fenugreek and tomato.
- Let it simmer and tomatoes have softened.
- Carefully place the marinated salmon fillets in the pan and cover with the lid.
- Let it cook for about 10 mins and gently mixing the vegetables and covering the fillets with the sauce.
- Remove from heat and squeeze a lime, and you’re ready to enjoy with some rice!
