Sri Lankan-Style Salmon Stew

This Sri Lankan-Style Salmon Stew isn’t your typical fine dining dish. It’s a hearty, comforting stew you’d make at home for your family. So forgive the rough cuts and casual plating — this recipe is all about flavor, not presentation. I’m calling it my raw and uncut version of a salmon stew curry inspired by my amazing mother-in-law, who makes it effortlessly delicious every time.

So what are you waiting for? Let's get cooking!

Ingredients:

• 450 g salmon, cut into square pieces

• 1½ tsp Salt, plus extra for seasoning the fish

• ½ tsp Black pepper 

• ½ tsp Turmeric 

• 1 tomato, thinly sliced (enough to top each piece of salmon)

• 1 Anaheim pepper, sliced thinly (to layer over the tomatoes)

• 1 onion, sliced

• 1 tbsp ginger-garlic paste (½ tbsp ginger + ½ tbsp garlic)

• 4 tbsp olive oil or coconut oil

• 1 sprig curry leaves

• ⅓ cup coconut milk

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Directions:

1: Prep the Salmon:

Remove the skin from the salmon and pat it dry with a paper towel. Next, Cut it into neat square pieces. Season both sides generously with salt.

2: Build the Base:

Heat the oil in a pan over medium heat. Once hot, add the curry leaves and ginger-garlic paste. Then add the sliced onions, black pepper, turmeric, and about 1½ tsp of salt. Stir well until everything is combined and fragrant.

3: Cook the Salmon:

Arrange the salmon pieces over the bed of sautéed onions. Let them cook for about 1 minute, or until the color begins to change halfway up the sides. Carefully flip each piece to cook the other side.

4: Add the Toppings:

Place a slice of tomato on top of each salmon piece, followed by a slice of Anaheim pepper.

5: Finish with Coconut Milk:

Pour in the coconut milk and gently swirl the pan to mix — avoid stirring with a spoon, as you don’t want to break the delicate salmon pieces. Let everything simmer gently until the flavors come together and the sauce slightly thickens.

6: Serve & Enjoy:

Remove from heat and serve warm with steamed rice or crusty bread. The tomatoes and peppers should still look fresh and slightly crisp — that’s how you know it’s just right.

Tip: This Sri Lankan-Style Salmon Stew is all about balancing the rich creaminess of coconut milk with the freshness of tomatoes and peppers. Keep it simple and let the ingredients shine — just like my mother-in-law taught me.

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