Salmon and spinach curry from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 141) by Meera Sodha

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Caramelized onions and jeera rice (Dungree anna jiru waro bhat); Chapattis (Rotli)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • IvyManning on March 10, 2026

    Waste of salmon. Hated the texture of the salmon, which over cooked. Maybe she uses farmed salmon, but with wild salmon the chunks over cook and the spinach was slimy. Dnf

  • lorloff on November 01, 2025

    This was so interesting and Indian style salmon curry. It was really delicious. The key to the sauce that others were saying was not enough is to use the full amount of spinach. When it wilts it releases into the sauce perfectly. I also found the doubling the tomatoes and increased the other based curry ingredients by 1.5 worked very will. Great mid-week meal. Especially when salmon is in season.

  • Jane on June 07, 2025

    I liked this a lot and it was a reasonably quick weeknight recipe. I only used half the spinach called for and I thought it was enough. Some reviewers felt the sauce was too thick but I liked it. Though I think if it was being served with rice you would want to thin the sauce. I ate it with naan bread and it worked well.

  • chawkins on January 26, 2024

    Quite easy and tasted all right but the sauce was more like a paste than a sauce, way too thick. I only used half of the amount of spinach asked for and I don’t think another bag of spinach would have thinned the paste to a sauce.

  • Anea25 on December 12, 2023

    Good recipe but no wow factor great for a fast and easy week day dinner

  • peaceoutdesign on November 29, 2023

    I thought that this was really good and flavorful way to cook salmon.

  • Meags on January 12, 2023

    We thought this was delicious! Very easy to put together. I cut back on the salt - just used 1/2 t. Next time might even try 1/4 t.

  • Astrid5555 on April 17, 2021

    We all liked this a lot. Used frozen spinach, frozen salmon fillets and canned tomatoes, which made this a very quick and tasty weeknight dinner. Served with naan bread.

  • Christinalego on March 07, 2021

    Good. Unusual taste

  • TLouise on February 18, 2021

    Not sure I would make this again. My daughter and I thought it was okay my husband and son weren't keen at all. ??

  • FJT on May 17, 2019

    Oh dear, I'm not a fan of this recipe despite loving most of the ingredients. I agree with those who commented below that it was too salty, there wasn't enough liquid and that it was very, very mild (despite adding the optional chilli). Probably won't make it again.

  • jzanger on May 14, 2019

    Really tasty, but I did have to add an extra tomato and then a little water once the spinach went in. Once you cook down the tomatoes there really isn’t any sauce to nestle the salmon into, so I’d recommend using less spinach or more tomatoes to avoid having to add liquid. Also, definitely put the spices (and the garlic/ginger) in and sauté with onions before the tomatoes go in. Sautéing in fat makes the flavors more rounded and it takes the bitterness away. This turned out tasty for me but it took a little kitchen sense to be successful with the recipe.

  • Lepa on June 23, 2018

    I liked this. My husband thought it was okay. The kids barely ate it. We all prefer the coconut fish curry in this book. It is easier to prepare and, in my opinion, much tastier.

  • j_h on March 31, 2018

    Nice flavours, but far too salty as written. Next time I'll only use 1/4 tsp. Definitely needs the fresh chilli, I used hot chilli powder and it was quite mild. Also, double the tomatoes.

  • raybun on November 19, 2016

    Excellent recipe, we loved this. Even my daughter who doesn't like spinach or salmon very much! Great flavour combination and went well with the suggested jeera rice from the same book. 5*

  • TrishaCP on May 20, 2016

    This was great-not bitter at all, even though I slightly burned the onions. We used a beautiful big bag of spinach from the farmer's market, which ended up being only about half of the amount required, a 28 oz can of tomatoes (instead of fresh), and the optional green chile.

  • L.Nightshade on May 14, 2016

    Well. This was a disaster, and I have no idea why. Followed the recipe exactly except using coconut oil instead of canola, as usual, and used cherry tomatoes instead of regular. It was so bitter and unpleasant, I could not eat it. Mr. Nightshade did eat his, but only because he didn’t want to waste $28 worth of salmon. All my spices are fresh. My garam masala is the same mix I always make, and there is such a tiny amount of it called for. The tomatoes were sweet. The only culprit I can imagine is the spinach, which I didn’t taste before cooking. It was a pre-packaged bag of baby spinach which, historically, has been quite reliable. At the end of this dinner Mr NS asked “Do you have to make any more recipes from this book?” Turns out not only did he hate this dish like I did, but he hasn’t really been too keen on anything I’ve cooked from the book, was only trying to be polite. Ugh. http://www.chowhound.com/post/2016-cotm-india-meat-fish-1035678?commentId=9849865

  • lilham on April 14, 2016

    This is really good. I was alarmed by the large volume of spinach leaves added to the pan. But I trusted Ms Sodha and the spinach wilted down to the perfect amount. (Mr lilham said he'd like more spinach in fact). This will be a regular in my house.

  • joneshayley on May 03, 2015

    Fast, easy and very nice. Very mild curry.

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