Two hairy bikers and a salmon curry

Main Dish
5 servings
15 min
25 min
Very Easy


Number of serving: 5
1 kg Salmon Steaks/Salmon Fillet, cut into big chunks.

Spice Mix

2 ½ teaspoon Salt

1 teaspoon Ground peppercorns and coriander seeds

1 teaspoons Paprika

½ teaspoon Garam Masala

2 teaspoons Cumin seeds

2 teaspoons Lovage seeds (you can substitute celery seed or celery salt)

½ teaspoons flaked red chillies

2 teaspoons Turmeric

5 cloves Garlic chopped finely

1 ½ in. Ginger, finely chopped

Small tin of chopped tomatoes

2 fresh tomatoes

1 or 2 green chili deseeded and chopped


4 cloves Garlic chopped finely

1 teaspoon lovage seeds

1 teaspoon cumin seeds

3 tablespoons vegetable oil

1 cup of freshly boiled water


½ bunch of chopped coriander


  • Cut salmon into large chunks, place in a bowl. Add all the spice mix to the fish as well as 5 cloves of garlic and ginger.
  • Gently toss the fish to cover with spices, then add the 4 cloves of chopped garlic, ginger, tomatoes, sliced tomatoes and chilies. Again toss gently to mix all the ingredients together. Leave aside for 10 minutes.
  • Heat the oil and fry the lovage seeds (if you have them) until almost black. Add the cumin and fry for 5 seconds. Add the remaining 4 cloves of chopped garlic until slightly golden.
  • Add the fish and cook on medium heat moving the fish around by moving the pan until oil begins to separate from spices.
  • Add the hot water and bring to the boil. Simmer for 2 minutes. Add the chopped coriander, remove from heat.


Two Hairy Bikers and a Salmon Curry, photo 1
Two Hairy Bikers and a Salmon Curry, photo 2


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