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Tandoori Salmon Makhani Curry

Prepare with Fresh Salmon Fillets
45 min
Tandoori Salmon Makhani Curry


Method for the North Indian style butter sauce

  1. Heat up the sunflower oil in a sauce pan and add the chilli. Fry for few seconds.
  2. Turn down the heat and add the ginger and ground spices and cook for a further few seconds
  3. Stir in the tomatoes (this will stop the spices from burning). Add the honey and season with salt. Place a lid on the pan and simmer for 12 minutes.
  4. Add the cream and garam masala and simmer for a further 5 minutes.
  5. Add the butter gradually, whisking through sauce (alternatively remove the sauce from the heat and with a hand blender gradually add the butter until the sauce is smooth).
  6. Finish by stirring through the chopped coriander and taste and adjust this seasoning.

The sauce can be made the day before and chilled until needed.

Method for dish

  1. Marinade the salmon and chill for an hour (see below recipe for marinade).
  2. While the salmon is marinading make the sauce (see below recipe for sauce).
  3. Place the salmon on greaseproof lined baking tray and cook in the centre of the oven for 20 minutes (200°c fan)
  4. Serve with steamed rice and spinach

Note: Curries are often best made the day before, it gives the spices time to develop and balance.

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