• 2-3 red onions
  • 6 garlic cloves
  • 1 – 2 inches ginger
  • 1 tablespoon Halba Campur (seafood seasoning spice mix)
  • 2 tablespoons cooking oil
  • 2 tablespoons ghee
  • 1 packet fish curry paste
  • 750 millilitres water
  • 2 tablespoons tamarind paste, soak in water and strain seeds
  • 1 cup yogurt
  • 2 cups coconut milk
  • 1 Salmon head and/or 1 portion of Salmon
  • 8 okras, with tips cut off
  • 5 small eggplants, quartered
  • 6 green chilies, cut in half
  • Curry leaves


recipe_step_norwegian salmon


  1. In a pot, heat oil over medium heat and sauté Halba Campur until spices turn brown and toasty. Then add in sliced red onions, ginger and garlic and sauté until they turn brown in color.
  2. Add in curry leaves and curry paste and fry until oil has split, then add 750ml water.
  3. Add in yogurt, coconut milk and strained tamarind water into the pot and season with salt. Bring to a boil and immediately turn heat to low to let simmer.
  4. Place Norwegian Salmon into the pot to cook undisturbed for 5-7 minutes, then flip fish carefully to cook the other side.
  5. After another 5 minutes and once Norwegian Salmon head is thoroughly cooked, carefully remove the fish onto a bowl and set aside. Add green chilies, eggplant and okra into the pot and continue to cook in the curry for 10-15 minutes until they turn soft.
  6. When cooked, spoon vegetables and curry over the salmon into a bowl and serve.
  7. To enhance flavor of the curry, store in refrigerator overnight and reheat slowly on a stove the next day.