PARTNER POST: October is National Seafood Month, reinvent your recipes with new ideas on how to feature potatoes and seafood in one dish.
Ready in just thirty minutes, this potato and salmon dish is spicy, nourishing, and sensory scintillating.
These days, the word curry (which was supposedly coined by the British after being exposed to Kari in India in the 18th century) is used to describe most sauce-filled, spice-tinged dishes. When I was a youngster, my mom had two distinct types of curries she served us with rice or roti. One was saucy like this Potato and Cashew Curry and the other was simply less saucy – more dry, like this Ala Thel Dala. Now, both types of my mom’s curries had similar spices in them, and, no matter if they were fish or meat based, they would always contain potatoes because potatoes are one of Mother Nature’s best-kept secrets – right?!
As I’ve gotten older, I have come to adore dry curries. In my humble opinion, they don’t have to be paired with rice or roti. They are perfect alone or on a bed of broccoli slaw – like you see here. This spiced Potato & Salmon Dry Curry is my jam! Or rather – was my jam as it’s all gone now!
While potatoes usually take some time to cook up, I cut their cooking time down significantly by chopping them and microwaving them first while I prepared a spicy dry rub. I used the dry rub to coat the salmon with before sautéing it with the holy trinity of Sri Lankan cuisine – onions, garlic, and ginger. Then I added some tomato paste and a tad bit of coconut milk to the remaining dry rub spices; dropped the cooked potatoes into the coconut-tomato-spice mix and then added that to the salmon. And, this intoxicatingly aromatic and tasty dinner was done in 30 minutes! 
No matter if you like your potatoes with a steak or in a Salmon dry curry, did you know that one medium potato can provide you with 45% of your daily value of vitamin C and more potassium than a banana and has only 110 calories?
Click here for the Potato Farl recipe.
Spicy Salmon and Potato Skillet Curry
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A fragrant and quick one-pan dry curry featuring tender salmon and potatoes in a bold, spicy tomato-coconut sauce.
Ingredients
- 1 onion chopped
- 4 cloves garlic chopped
- 2 teaspoons (10ml) fresh grated ginger
- 1 large potato cubed
- 2 teaspoons (10ml) paprika
- 2 teaspoons (10ml) garam masala
- 1 teaspoon (5ml) turmeric
- 1 teaspoon (5ml) coriander
- 1 teaspoon (5ml) chili powder
- 1/2 teaspoon (2.5ml) salt
- 1/2 teaspoon (2.5ml) pepper
- 1 lb (454g) salmon cut into 6 or so pieces
- 1 6 oz (170g) can tomato paste
- 1/2 cup (118ml) coconut milk
- Olive oil
Instructions
- Add the cubed potato to a microwave-safe bowl with a splash of water.Cover loosely and microwave for 5 minutes until just tender.
- While the potatoes cook,heat olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté for about 5 minutes until translucent.
- Stir in the garlic and ginger and cook for another 2 minutes until fragrant.
- In a small bowl,mix together paprika,garam masala,turmeric,coriander,chili powder,salt,and pepper.
- Add the salmon pieces to the spice mixture and toss gently to coat evenly.
- Transfer the seasoned salmon to the skillet with the onion,garlic,and ginger.Cook for 3–4 minutes,turning once,until lightly browned.
- In the same bowl,whisk together the remaining spice mix,tomato paste,and coconut milk.Add the microwaved potatoes and toss to coat.
- Pour the spiced tomato-potato mixture into the skillet with the salmon.Flip the salmon pieces and stir gently to combine.
- Cover and cook for 4–5 minutes until the salmon is cooked through and the sauce has thickened slightly.
- Serve hot over broccoli slaw with avocado slices,lemon or lime wedges,and fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Indian-inspired
Frequently Asked Questions
How do I prepare the potatoes to reduce cooking time for the Potato and Salmon Curry?
To cut down on the cooking time for the potatoes, chop them into smaller pieces and microwave them briefly before adding them to the curry.
What is the ‘holy trinity’ of Sri Lankan cuisine mentioned in the recipe?
The ‘holy trinity’ refers to onions, garlic, and ginger, which are sautéed together to build the flavor base for the curry.
What kind of dry rub should I use for the salmon in this recipe?
The recipe suggests preparing a spicy dry rub to coat the salmon, which you can make with your choice of spices, but ensure it complements the overall flavor profile of the curry.
