Tamarind Curry Paste

Salmon
Fish Curry

Serves 4  ·  20 minutes  ·  Two ingredients

Tamarind is inspired by Shalet's mother in law Tresiamma's kitchen in Alleppey.

Her cooking comes from that coastal Kerala world of fish curries, coconut, tanginess and spice. The original flavours were made for the fish people cook there, but we adapted the idea for salmon because that is what many families use here in Europe.

So this paste is not trying to be a copy of one exact curry. It is more of a bridge between Alleppey and our kitchen here. Familiar Kerala flavours, adjusted for how we cook today.

Kerala-style salmon fish curry with Basha Tamarind Curry Paste — tangy orange sauce with tender salmon pieces and coconut milk

Why it tastes this way

This paste is inspired by coastal Kerala fish curries, but adapted for salmon. The flavour is tangy, gently spiced and balanced with coconut milk, which suits richer fish like salmon very well. It also works with white fish like seabass and cod, prawns, tofu and vegetables.

What you need

  • 1kg salmon, cut into large chunks
  • 1 Basha Tamarind Curry Paste, 150g pouch or jar
  • 100–200ml coconut milk
  • A tiny bit of oil

  1. Bloom the paste

    Add a tiny bit of oil to a wide pan on medium heat. Add the paste and stir gently for about a minute. It will start to bubble slightly and smell tangy and coastal. That's the Malabar tamarind and spices coming alive.

  2. Add the salmon and coconut milk

    Lay the salmon pieces into the pan and pour in 100ml of coconut milk. Gently turn the salmon so it's coated in the sauce. Try not to break the pieces apart. Fish is delicate and you don't need to rush it.

  3. Let it cook gently

    Keep the heat at medium and cook for 8–10 minutes. The salmon is done when it flakes easily when pressed lightly with a fork and has lost its raw pink colour in the centre.

More variants

More ways to use the Tamarind paste — coming soon.

More recipes coming soon