Salmon Curry with Panch Phoron (Indian five spices blend)

Panch Phoron or also known as Panch Phutana is a blend of five whole spices. Panch Phoron is commonly used in cuisine from Eastern & Northeast India. This blend is made up of whole fenugreek, coriander, nigella, fennel, black mustard and cumin seeds. These days readymade Panch Phoron mixture is available in Indian Supermarket. This mixture consist of equal amount of these five whole spices, but I prefer lesser quantity of fenugreek seeds for mild bitter taste. You need to dry roast these spices and blend it into fine powder and its ready to use. This powder can be used in any vegetarian and non-vegetarian gravy to give depth of flavours. Personally, I love to use this powder with fish as it enhances the flavours of fish curry.

I have used Scottish salmon for this recipe but you can try with any mild flavours or river water fish for this recipe. There are many grilled salmon recipes but I never enjoyed grilled Salmon. So thought of giving a try with panch phoron spices to make a Salmon curry. And when first time I made this, my family absolutely enjoyed since then this fish curry becomes regular on our family menu. In this post, sharing this amazing recipe with you and hope you will love it !!


2 Scottish Salmon Fillets

1&1/2 large red onion

3 medium sized tomatoes

1 inch ginger

4-5 garlic cloves

1/2 tsp fenugreek seeds

1 tsp coriander seeds

1 tsp nigella seeds

1 tsp fennel seeds

1&1/2 tsp black mustard seeds

1/2 tsp turmeric powder

1/2 tsp kashmiri chilli powder

1 tsp red chilli powder

Mustard oil for cooking

Water as per required

Salt as per taste

Fresh coriander leaves for garnishing


First, we will start with spice blend – 1 tsp from each except fenugreek seeds which we need 1/2 tsp. Dry roast the spices on low heat and then blitz the mixture to coarse powder.

Next, cut the salmon fillets as per choice and coat with salt. Grill the salmon until cooked from both sides.

We will start preparing curry base and for which we need to fry onions, garlic and ginger. Add 1&1/2 tbsp oil on a hot pan. Once oil is hot, fry roughly chopped onions on medium-low flame (Keep 1/4 onion aside, it will need later). Once onions turn translucent, add chopped ginger and garlic. Fry everything thoroughly and then keep it aside. Blend this mix along with chopped tomatoes to smooth thick paste.

On a hot pan add 1/2 tbsp oil and once oil heated add 1/2 tsp black mustard seeds. Mustard will starts spluttering and then we’ll add finely chopped onion. Add turmeric, kashmiri chilli and red chilli powders; cook it until rawness of dry spices goes away and then add onion-ginger-garlic paste. Add freshly grounded 2 tbsp of panch phoron and cook everything on medium-low flame. Add 1/2 cup or so water, adjust the water as per required consistency but don’t make it watery.

You can save the remaining panch phoron for the next time. Once oil starts separating out, our masala is cooked and at this point you can add fried salmon into the curry.

Once Salmon pieces are added, simmer it for 5-6 minutes. Lastly, add freshly chopped coriander leaves and our Salmon curry is ready to serve.

I like to relish this salmon curry with hot steamed rice. But it goes well with bread or dinner rolls.

Let me know what do you think about this recipe and hope that you’ll love making this super delicious curry!! Happy Cooking šŸ˜ šŸ˜

One Comment Add yours

  1. The problem with the old school bakeware made of metal is that they rust.

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