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By Author Hiya, I’m Shashi
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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.
Why cook salmon in a slow cooker?
Someone asked me why would I cook salmon in a slow cooker?
After all, salmon is a tender meat. All you need is a frying pan and some spices and a tender piece of salmon can easily be cooked up on the stovetop within minutes – as I did with these Harissa Salmon fillets.
But, every now and then, I like to cook up sauces and curries in my slow cooker because the flavor that results after a bunch of spices, herbs, garlic, ginger, onion, etc. hang out together for a couple of hours or more is so deliriously delicious.
And, there are also those times when I have a million things going on and it’s just plain easy to throw a bunch of ingredients into my slow cooker, set it and forget it while I busy myself with a million errands and household chores.
And those are some of the reasons for this slow cooker salmon curry.
It is not necessarily to get the salmon tender – but to let all the spices bloom and result in one delicious curry sauce that makes it hard for us not to lick our plates clean!
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 for a little over 2 hours.
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. My go-to coconut milk is Chaokoh brand – this is an Amazon affiliate link to one of my favorite brands of creamy coconut milk and coconut cream.
What to pair this curry with?
Serve this curry with:
• Broccoli Kale Cilantro Sambol & roti,
• On the side with some delicious Sri Lankan Shrimp Kottu Roti,
• Some shrimp curry and wild rice,
• Or, serve it simply with rice or this onion and herb roti
My daughter and I enjoyed this Slow Cooker Salmon Curry with some cardamom and clove spiced saffron rice one night and some roti on another night as we had leftovers for days. I sure do hope you give this a try and maybe, just maybe it will be your comfort food too?
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Slow Cooker Salmon Curry
Shashi
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.
4.45 from 87 votes
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Prep Time 10 minutes mins
Cook Time 2 hours hrs 45 minutes mins
Total Time 2 hours hrs 55 minutes mins
Course Lunch And Dinner
Cuisine Asian
Servings 6
Calories 427 kcal
Equipment
Ingredients
- 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 Chaokoh full fat coconut milk 1305 oz
- 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
Instructions
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
Nutrition
Serving: 1gCalories: 427kcalCarbohydrates: 15gProtein: 59gFat: 18gCholesterol: 98mgFiber: 5gSugar: 9g
Keyword slow cooker salmon curry
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