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Fish Cooked In Tomato Tamarind Gravy – Salmon Fish Curry Recipe

Salmon cooked in tomato-tamarind gravy…

This is a recipe that I improvised while making fish curry. Whenever I make fish curry I try a different recipe, after all making the same recipe over n over is way too boring.

For making this curry, I skipped adding the usual ingredients like shallots, ginger-garlic & green chilies, instead added tomatoes & added spices along with tamarind. Added the salmon & cooked covered for a few minutes.

Delicious salmon in tomato gravy. Enjoy with rice or chapathi.

Fish Cooked In Tomato Tamarind Gravy - Salmon Fish Curry Recipe
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
Serves: 5 people
  • Coconut oil- 2 tbsp
  • Fenugreek seeds- 1 tsp
  • Dried red chilies- 2
  • Curry leaves- 1 sprig
  • Tomato, chopped- 2 large sized tomatoes
  • Kashmiri chili powder- 2 tsp
  • Turmeric powder- ⅛ tsp
  • Coriander powder- 2 tsp
  • Salt- 1½ tsp
  • Tamarind extract- ½ cup ( 2-inch slice fresh tamarind soaked in ½ cup lukewarm water)
  • Warm water- ½ cup
  • Salmon or any fish pieces- 6 to 8
  • More curry leaves for garnish
  1. I cooked this curry in a clay pan, you can also use a saucepan.
  2. I've taken salmon fish, sea bream, sea bass, pomfret, sardines, kingfish can also be used.
  3. Place a clay pan over medium heat, let turn hot.
  4. If you've a glass or electric cooktop, keep a trivet or stainless steel stand over the cooktop & place the clay pan on the trivet. I use the trivet that came with the Instant Pot. This way the clay pan wouldn't crack or smoke a lot.
  5. I always use fresh tamarind, to a bowl add 2-inch slice tamarind slice & add ½ cup lukewarm water, let soak for 5 minutes. After that, squeeze the soaked tamarind in water & strain the juice.
  6. Add coconut oil, let turn hot.
  7. Add fenugreek seeds, saute for a few seconds; don't let them turn dark brown.
  8. Add dried red chilies & curry leaves; saute for a few seconds.
  9. Add tomatoes, combine well.
  10. Season with 1 tsp salt, combine well.
  11. Cook covered for a few minutes till the tomatoes have mashed up.
  12. Add Kashmiri chilin powder, tamarind powder, coriander powder & ½ tsp salt.
  13. If you want this curry to be very spicy: add 1 tsp Kashmiri chili powder & 1 tsp regular hot chili powder.
  14. Combine the spices & cook for 2 minutes.
  15. Add the tamarind juice, combine well.
  16. Add ½ cup warm water, combine well. Let the gravy come to a slight boil.
  17. Add the fish pieces & immerse the fish in the gravy.
  18. Cook covered for a few minutes till the fish has cooked through.
  19. Open the lid & garnish with curry leaves.
  20. Take the pan off the heat & keep it covered for sometime.
  21. Enjoy this curry with Kerala matta rice or can be enjoyed with chapati, appam, idiyappam, etc.



Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...