• 30 minsCooks in 30 mins
  • Serves 6Serves 6


Step 1

Heat oil in pot, add onions, mustard seeds, green chillies, ginger and curry leaves. Cook over medium heat until onions are softened.

Step 2

Add remaining ingredients and 250ml water. Cook for 10 minutes, taste and adjust seasoning if required.

Step 3

Pat dry salmon skin. Season with salt and pepper. Drizzle oil over skin.

Step 4

Place salmon, skin side down, in a cold non-stick frypan. Turn on heat, increase to medium and cook for a few minutes, until the skin is crisp.

Step 5

Carefully turn the salmon over and cook on the other side for 3 minutes or until the salmon is cooked through.

Step 6

Ladle curry into deep bowls, top with salmon, garnish with deep fried curry leaves and angel hair chilli.

Step 7

Serve with rice and pappadums.


  • 6 Tassal Salmon portions,┬áskin on or skin off
  • sea salt and pepper
  • to season
  • olive oil for cooking
  • curry sauce
    • 80ml olive oil
    • 300g onions, finely sliced
    • 6g mustard seeds
    • 125g green chillies, deseeded, sliced
    • 50g ginger, peeled & minced
    • 5g fresh curry leaves
    • 1kg tomatoes, finely chopped
    • 30g tamarind puree
    • 8g red chilli powder
    • 8g turmeric powder
    • salt to season
    • 800ml coconut cream
  • deep fried curry leaves to garnish
  • angel hair chilli to garnish
  • steamed rice to serve
  • pappadums to serve