Decadently, creamy and luscious, this aromatically spiced Slow Cooker Salmon Curry is comfort food for me – I hope you find it to be your comfort food too.
As a child, I grew up eating curry – vegetable curry, egg curry, chicken curry – you name it – my mom could curry just about everything. One of my favorites of all her curries was her fish curry – and it didn’t matter what fish she used. These days, when I need something comforting, I tend to turn to fish curry. Warm, creamy, soul and taste bud satisfying, fish curry. And that’s what this salmon curry is – luscious, creamy, so incredibly aromatic and tasty – and it came together by throwing a bunch of ingredients into a slow cooker.
Usually, I don’t employ a slow cooker to make curry. Usually, I manage to pull together a salmon curry in less than 30 minutes on the stove. But, lately, life has been a tab bit busy. Sometimes, all I have is 5 to 10 minutes between getting home from my day job and then going onto wherever my daughter needs me to be. While 5 to 10 minutes isn’t enough time for me to pull together a curry, it is plenty of time for me to throw a few ingredients into a slow cooker before I head out. That way, when we get home a few hours later, we have a warm and nutritious meal waiting on us.
I have noticed that whenever I make curry in a slow cooker, it always ends up being so much more flavorful than when I make curry on the stove top – I am thinking it’s because all the ingredients get to hang out together longer. This Salmon Curry is dairy free as I used coconut milk and there’s no pre-prep involved – how cool is that eh?!
My daughter and I enjoyed this Slow Cooker Salmon Curry with some cardamom and clove spiced saffron rice. I sure do hope you give this a try and maybe, just maybe it will be your comfort food too?
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This recipe first appeared on Today Food, if you happen to like this recipe, please click >HERE< and give it a thumbs up.
I was provided with an All-Clad slow cooker, if you happen to be in the market for a slow cooker, please check out what All-Clad has to offer >HERE<
- 6 pieces salmon without skin
- 1 onion chopped
- 6 cloves garlc chopped
- 2 teaspoons freshly grated ginger
- 3 stalks celery chopped
- 2 carrots chopped
- 2 cans coconut milk I used lite
- ½ cup vegetable stock
- 1 12 ounce can tomato paste
- 1 ½ teaspoons coriander
- 1 ½ teaspoons cumin
- 1 teaspoon chili powder can reduce to ½ for a milder curry or eliminate entirely
- 2 teaspoons smoked paprika
- 1 teaspoon turmeric
- ½ teaspoon pepper
- ¼ teaspoon salt
- chopped cilantro parsley, and chili flakes to garnish
Turn on slow cooker
Pour in the 2 cans of coconut milk
Dollop the tomato paste in (I did not mix this with the coconut milk - just dumped it in in spoonfuls)
Add in vegetable stock
Add in coriander, cumin, chili, turmeric and paprika
Add in salt and pepper
Stir the ingredients together well
Place salmon pieces into the slow cooker - trying your best for them not to overlap
Add in the onions, garlic, ginger, celery and carrots
Put the lid on and set the timer for 2.75 hours on low (I used my AllClad slow cooker and set my timer for 4 hours as that was the lowest option for the low setting, but I turned it off at the 2 hours and 45 minutes mark)
Garnish and serve with rice or naan