Slow Cooker Salmon Curry

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.

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?

This recipe first appeared on Today Food, if you happen to like this recipe, please click >HERE< and give it a thumbs up.

Slow Cooker Salmon Curry

4.45 from 87 votes

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Prep Time: 10 minutes minutes

Cook Time: 2 hours hours 45 minutes minutes

Total Time: 2 hours hours 55 minutes minutes

Servings: 6

Author: 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.

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: 1g | Calories: 427kcal | Carbohydrates: 15g | Protein: 59g | Fat: 18g | Cholesterol: 98mg | Fiber: 5g | Sugar: 9g

DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your ceation.