Punjabi-Style Salmon Curry with Rice

Ingredients

• 2 pieces Salmon fillets (about 300 g each, skin removed)
• 1 tsp Salt (for cleaning and seasoning)
• 2 tbsp All‑purpose flour (used to rub the fish and reduce fishy odor)
• 1 tsp Turmeric powder (adds color and earthiness)
• 1 tsp Garam masala (warm Indian spice blend)
• 1 piece Green chili (finely chopped, adjust to heat preference)
• 1 small Onion (finely chopped for smooth gravy)
• 3 cloves Garlic cloves (thinly sliced)
• 2 tbsp Mustard oil (gives authentic pungent flavor; can substitute with vegetable oil if unavailable)
• 1/2 cup Water (adjust to desired gravy thickness)
• 1 cup Basmati rice (rinsed, cooked as per package instructions)
• 1/4 tsp Carom seeds (ajwain) (optional, aids digestion and adds aroma)

Instructions

1. Clean the salmon

   Rinse the salmon fillets under cold water. Pat dry, then rub each piece with a pinch of salt and 1 tbsp flour. The flour helps absorb any strong fishy odor. Rinse quickly and pat dry again.

   Time: PT5M

2. Season the fish

   Place the cleaned fillets in a bowl. Sprinkle 1 tsp turmeric, 1 tsp garam masala, the chopped green chili, and a pinch of salt. Toss gently to coat. Let sit for 5 minutes (optional: marinate longer for deeper flavor).

   Time: PT5M

3. Prepare aromatics

   Finely chop the onion, slice the garlic thinly, and set aside. The onion should be minced to a paste‑like texture so the gravy stays smooth.

   Time: PT5M

4. Heat oil and temper spices

   Add 2 tbsp mustard oil to the skillet over medium heat. When the oil shimmers, add 1/4 tsp carom seeds (ajwain) and let them sizzle for 10 seconds.

   Time: PT3M

   Temperature: Medium heat

5. Sauté aromatics

   Add the chopped onion, garlic, and the remaining green chili to the oil. Stir‑fry until the onion turns translucent and the mixture releases a fragrant aroma, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

6. Cook the salmon in the gravy

   Gently place the seasoned salmon fillets into the skillet. Add 1/2 cup water, cover with the lid, and reduce heat to low. Simmer for 8–10 minutes until the fish is just cooked through and the oil starts to separate from the gravy.

   Time: PT10M

   Temperature: Low heat

7. Finish and serve

   Taste the curry and adjust salt if needed. Remove the lid, let the gravy thicken for another 2 minutes if too watery. Serve hot over cooked basmati rice.

   Time: PT2M

8. Cook the rice

   While the curry simmers, rinse 1 cup basmati rice until water runs clear. Combine with 2 cups water in a saucepan, bring to a boil, then cover and simmer on low for 12 minutes. Fluff before serving.

   Time: PT15M

   Temperature: Medium‑high then low

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

45 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Salmon fillets: White fish like cod or tilapia
• Instead of All‑purpose flour: Rice flour (gluten‑free)
• Instead of Garam masala: Curry powder
• Instead of Green chili: Jalapeño, Serrano
• Instead of Onion: Shallot
• Instead of Garlic cloves: Garlic paste (1 tsp)
• Instead of Mustard oil: Vegetable oil, Canola oil
• Instead of Basmati rice: Jasmine rice, Long‑grain white rice
• Instead of Carom seeds (ajwain): Cumin seeds (1/4 tsp)

Equipment Needed

• Sharp chef's knife
• Cutting board
• Mixing bowl
• Large skillet or deep frying pan
• Wooden spoon or spatula
• Lid for skillet
• Saucepan for rice
• Measuring spoons
• Serving spoon (optional)

Critical Steps — Do Not Skip

• Rubbing the fish with flour and salt to remove odor.
• Cooking the spice mixture until the oil separates – this signals the spices are properly toasted.
• Simmering the salmon just until it flakes; overcooking makes it dry.

Chef Tips from the Video

• Use fresh mustard oil for authentic pungency; it adds a distinctive flavor that regular oils lack.
• A pinch of sugar can balance the acidity if the curry feels too sharp.
• Garnish with fresh cilantro and a drizzle of lemon juice right before serving for extra freshness.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days.

Freezer: Freeze cooked salmon curry (without rice) in a freezer‑safe bag for up to 1 month. Thaw overnight before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the salmon with spices and refrigerate up to 12 hours for deeper flavor.
• Cook the rice ahead of time and reheat with a splash of water.
• Prepare the spice mix (turmeric, garam masala, carom seeds) in a small bowl for quick use.