Butter Salmon Curry

If you're a fan of Butter Chicken but fancy fish instead, then you will love my Butter Salmon Curry! It's full of umami and comforting flavours, perfect for a chilly weeknight dinner.

This recipe is so comforting and takes less than 30 minutes to make. You'll want to combine the following ingredients for the yoghurt sauce aka the key to this dreamy and delicious curry:

• 200g greek yoghurt
• 1 tablespoon garam masala
• 1 tablespoon curry powder
• ½ tablespoon turmeric powder
• 2 garlic cloves, minced
• ½ tablespoon ginger, peeled and minced
• ½ tablespoon sugar
• ½ tablespoon salt
• 1 lemon, juiced

My favourite addition to this Butter Salmon Curry is the soft-ish boiled egg. Not only does it add a delicate creaminess to the dish, but it also adds a subtle umami flavour.

Let me know if you make this recipe by sending me an email or tagging me on Instagram! Enjoy! x

Butter Salmon Curry

Emily Roz

5 from 1 vote

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Total Time 30 minutes mins

Course Main Course

Servings 2 Portions

Ingredients

  

1x2x3x

• ▢ 2 salmon fillets
• ▢ 1 tablespoon curry powder
• ▢ 1 white onion, sliced
• ▢ 2 teaspoon salt
• ▢ 2 eggs
• ▢ 2 portions of cooked basmati rice
• ▢ A handful of coriander leaves, chopped
• ▢ ½ red chilli, sliced

For The Curry Sauce

• ▢ 200g greek yoghurt
• ▢ 1 tablespoon garam masala
• ▢ 1 tablespoon curry powder
• ▢ ½ tablespoon turmeric
• ▢ 2 garlic cloves, minced
• ▢ ½ tablespoon ginger, peeled and finely chopped
• ▢ ½ tablespoon salt
• ▢ ½ tablespoon sugar
• ▢ 1 lemon, juiced
• ▢ 1 400g tinned tomatoes
• ▢ 150ml single cream

Instructions

 

• Preheat the oven to 200C/180C Fan.
• Place a sheet of tin foil on a baking tray and layer in your salmon fillets. Sprinkle with curry powder and salt. Seal your tin foil to create a little parcel, and then place in the oven for 20 minutes.
• Meanwhile, in a medium-sized bowl, add your yoghurt, garam masala, curry powder, turmeric, garlic, ginger, salt, sugar, and lemon juice. Give it a good mix until everything is combined.
• Place a frying pan on medium heat and drizzle in 1 tablespoon of vegetable oil. Add in your sliced onion and fry for 2 minutes. Next transfer your yoghurt mixture into the frying pan with your tinned tomatoes and single cream. Stir frequently and bring to a boil. Leave to simmer until your salmon is ready.
• Meanwhile, boil your kettle and pour it into a small saucepan. Place your eggs into the pan and cook for 6 minutes. Remove and set aside in cold water, and then remove the shell when ready to serve up.
• Once your salmon is ready, begin plating up. Serve your curry sauce with your cooked basmati rice, top with your salmon, boiled egg, chopped coriander, and red chilli. Enjoy!

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