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Indian-Style Salmon Fry

Indian-Style Salmon Fry

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My mother used to make a simplified version of this that got me through my broke years in college. I've become a big fan of Indian food, so I 'Indianed' up this old favorite. You can tone down the heat by removing the seeds from the chili pepper. Serve it with rice.

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 765 kcal
  • 38%
  • Fat:
  • 47.1 g
  • 72%
  • Carbs:
  • 11g
  • 4%
  • Protein:
  • 81.5 g
  • 163%
  • Cholesterol:
  • 262 mg
  • 87%
  • Sodium:
  • 1783 mg
  • 71%

Based on a 2,000 calorie diet

Directions

  1. Heat the olive oil in a skillet over medium heat; place the cumin and mustard seeds in the hot oil and cook until the seeds begin to pop. Cook and stir the onions in the spice mixture until they brown. Mix in the garlic, ginger, chile pepper, and curry leaves; cook and stir until the garlic becomes golden. Add the tomatoes and stir for a few seconds before adding the salmon, using the back of your stirring spoon to break the salmon into small pieces in the pan; cook until the salmon is heated through, 5 to 10 minutes; remove from heat. Garnish with cilantro to serve.
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Reviews

Pug Mama
30
11/4/2008

This was so great. Instead of a regular tomato I used grape tomatoes for their sweetness and only used one can of salmon. Couscous completed the dinner, Thanks!

sueb
14
4/27/2009

With the cumin, mustard and hot pepper, I thought this would be hot! It was a pleasant combination. We will be making this again soon. The recipe says that this serves 2, but we fed my whole family with this!

shawngreen
9
1/4/2010

This is such a great recipe! I added red curry paste to raise the heat factor. I served it with curry couscous and put it all in a lettuce wrap with some sour cream and siracha. It's become one of our favorite easy dinners!