Salmon and Radish Curry (Whole30) (Edit recipe)

This Salmon Radish curry comes to you all the way from Kashmir, the northern most state in India. It might seem like an unusual combination, but the strong flavors from the fish and the radish combine together beautifully into this hearty dish. You can choose a different kind of fish as well as long as it is firm.

5 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	427
Fat:	25 g
Carbohydrates:	5 g
Protein:	42 g
Cholesterol:	108 g
Sodium:	1192 mg
Fiber:	2 g
Sugars:	1 g
Calculated per serving.

by Masala Paleo

View original recipe

Serves: 4

Ingredients

2 lb Wild Caught Salmon Filet
1 lb Radish
1 tsp Turmeric Powder
1 tsp ground Ginger
1 tsp Fennel Seed, preferably ground to powder
1 tsp Kashmiri Chili Powder
0.5 tsp Garam Masala
1 whole Whole Cinnamon Stick
1 pinch Cardamom Seed
1 tsp Whole Cumin Seed
2 whole Whole Cloves
3 Tbsp Avocado Oil
2 tsp Salt

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Marinate the salmon for about an hour in a little oil, turmeric and salt. This step is not necessary and can be skipped if you don't have time to marinate.
Heat oil in a pan and add whole spices – cumin seeds, cardamom pods, a piece of cinnamon and cloves. Roast the spices for a couple of minutes.
Now add Salmon skin down first to hot oil. Sear both sides and remove from oil once both sides are seared.
Add sliced daikon radish and brown both sides.
Add 2 cups of water to the pan. Add the spice powders listed above – turmeric, kashmiri red chili powder, ginger powder, fennel powder and salt and give it a good stir.
Add back the salmon, cover the pan and let it simmer in sauce for 10 minutes on low heat
In the end you can add some garam masala.