Wild Salmon & Kale Curry

Serving Size: 4-5 | Prep Time: 15 mins | Cook Time: 30 mins

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  • 1 fillet of wild salmon (fresh or previously frozen); cut into cubes
  • 2-3 medium red potatoes; quartered
  • 2 cups Lacinato (Dino) kale; de-stemmed and cut into ribbons
  • 1/2 red onion; roughly diced
  • 3-5 garlic cloves; chopped
  • 1 tbs ginger; chopped 
  • 4 tomatoes; diced
  • 3 tbs ghee
  • Optional: 1-2 Thai chilies; chopped


  • 1 ½ tsp mustard seed
  • 1 ½ tsp fenugreek
  • 1 ½ tsp cumin seed
  • 5-7 curry leaves; whole
  • 1 tsp red chili powder
  • 1 tsp turmeric
  • 1 tsp salt
  • 1 tbs Fijian Masala


  • 1/2 lemon; squeezed 
  • 1/2 cup cilantro; chopped


  1. Prepare the ingredients. Set to the side.
  2. Season cubed salmon with 1 tsp of turmeric, red chili powder, salt, and Fijian masala. Make sure salmon is coated with spices. 
  3. Prepare a plate with paper 2 paper towels on top. Set aside. 
  4. Heat non-stick sauté to medium-high heat; add 1 ½ tbs of ghee. 
  5. When oil in pan is heated, fry 2-3 pieces of salmon at a time for 2 minutes on each side or until golden brown. Place salmon pieces on top of paper towels to remove excess oil. 
  6. Heat separate non-stick sauté pan to medium-high heat; add 1 ½ tbs of ghee. 
  7. Once ghee in pan is heated, add cumin seed, mustard seed, fenugreek, and curry leaves. Cook for 2-3 minutes.
  8. Add onion and potato. Cook for 3-5 minutes or until onions are translucent. 
  9. Add ginger, garlic, Thai chilies, cook for another 2 minutes. 
  10. Add tomatoes, cover and cook for 4-5 minutes until tomatoes have cooked down.
  11. Add spices; 1/2 tsp each of turmeric, red chili powder, masala, and salt. Mix well. 
  12. Add Lacinato kale ribbons. Cover and cook for another 1-2 minutes. 
  13. Once potatoes are soft, add cooked salmon. 
  14. Turn off heat, add cilantro and lemon juice to finish. You may add more salt to taste if needed.
  15. Note: You may have to add water if the sauté mixture becomes dry and starts to stick to the pan while cooking. 

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