Angela Malik's Goan Salmon Curry

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Angela Malik's Goan Salmon Curry

Angela rounds up a week of fantastic Indian cook-alongs with her recipe for Goan Salmon Curry. We hope you've enjoyed these interactive sessions with Angela, and here's the recipe for you to cook and enjoy at your own leisure.


Serves 4

Goan Salmon Curry
4 salmon fillets with skin on
150 ml water
½ tsp salt
1 tsp tamarind concentrate

200g chopped onions
1 tbsp ginger paste
1 tbsp garlic paste
½ tsp mustard seeds
250ml coconut milk
1 deseeded red or green chilli
½ tspn turmeric
10 curry leaves
1 tsp ground coriander
¼ tsp ground cinnamon
½ tsp salt


  1. Dissolve the tamarind paste in hot water. Add the salt and let the salmon soak while you prepare the sauce.
  2. Heat the oil in a wok or frying pan drop in the mustard seeds. You will hear them starting to pop.
  3. Add the onions and fry until brown. Add the ginger and garlic and fry for 2 minutes.
  4. Add the turmeric, curry leaves, chillies, coriander and cinnamon and stir over a medium heat for 1 – 2 minutes. Add the coconut milk and gently heat through.
  5. Add the marinated salmon and all of the tamarind water.
  6. Bring just to the boil, then lower the heat and simmer for 8 - 10 minutes until the salmon is cooked.
Angela Malik

Author: Angela Malik


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