• Skip to main content
  • Skip to primary sidebar
Big Flavors from a Tiny Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Events
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Events
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Main Dish Recipes

    Shrimp with Garlic and Turmeric

    Modified: Dec 17, 2016 · Published: Jan 14, 2010 by Ashley

    • Facebook
    • Email
    • Flip
    • Threads
    • Bluesky

    This post may contain affiliate links, which won’t change your price but will share some commission.

    I made yet another winner from this cookbook tonight! I followed one of the tips and substituted shrimp for salmon. It was really tasty and not nearly as spicy as it sounds like it will be. The coconut milk really tames the heat of the chiles. I'd make this again, and I'd love to try it with other seafood.

    Shrimp stir-fry over rice.

    Salmon with Garlic and Turmeric (Lasoon Aur Kaldi Waale Mucchi)
    660 Curries: The Gateway to Indian Cooking - Raghaven Iyer

    1 ½ teaspoons coarse kosher or sea salt
    1 teaspoon ground turmeric
    6 medium-size cloves garlic, finely chopped
    1 pound boneless, skinless salmon fillet
    2 tablespoons canola oil
    ½ cup unsweetened coconut milk
    ½ teaspoon black peppercorns, coarsely crushed
    2 fresh green Thai, cayenne, or serrano chiles, stems removed, cut in half lengthwise (do not remove the seeds)

    1. Mix the salt, turmeric, and garlic together in a small bowl. Sprinkle this rub over the top of the salmon fillet, and rub it in. Refrigerate the fish, covered, for at least 30 minutes or as long as overnight, to allow the flavors to permeate the flesh.

    2. Heat the oil in a large skillet over medium heat. Add the salmon, spice-covered side down, and sear it for about 2 minutes (this will brown the fish and the garlic in the rub, and also cook the turmeric). Turn the fillet over and sear the underside until browned, about 2 minutes.

    3. Measure out the coconut milk in a measuring cup, and add the peppercorns and the chiles. Lift the fillet with a spatula and tilt the skillet slightly to allow the spiced coconut milk to run under it and release the browned bits of garlic, spice, and fish. Reduce the heat to medium-low, cover the skillet, and braise the salmon, spooning the sauce over it occasionally, until the flesh is barely starting to flake, 3 to 5 minutes.

    4. Transfer the fish to a platter, pour the curry over it, and serve.

    Tips: Shrimp or scallops make an excellent alternative to the salmon, as does any firm-fleshed fish like cod, bass, or catfish. Farm-raised tilapia is also a palatable option.

    The Two sources of heat in this curry, chiles and peppercorns, should not deter you from trying this recipe - they exude a hushed presence in the unsweetened coconut milk. The fresh chiles are slit open to reveal the vein that harbors the potent capsaicin, but since they are not chopped, they will generate less heat.

    MacGourmet Rating: 4 Stars

    More Main Dish Recipes

    • Bowl of sautéed shrimp with pickled onions, cilantro rice, guacamole, tomatoes, and sour cream.
      Shrimp Burrito Bowls
    • Chicken and bell pepper stir-fry served over white rice.
      Chicken and Bell Pepper Stir-Fry
    • Chicken and veggies simmering in a saucepan.
      Chicken a la King
    • Two shallow bowls with rice and chicken paillards topped with tomato-dill relish.
      Dill Chicken Paillards with Tomato-Dill Relish

    Reader Interactions

    Comments

    1. Jhonny walker

      January 15, 2010 at 9:06 pm

      mouth watering!!!

      Reply
    2. Alison @ Hospitality Haven

      January 23, 2010 at 7:26 pm

      Mmm...that sounds yummy! I just found your blog. Look forward to checking it out.
      http://alison.blogsome.com

      Reply

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

    More about me →

    Favorite Spring Recipes

    • Mayo-free Deviled Eggs
    • Middle Eastern Fattoush Salad with Homemade Pita Chips
    • Birthday Cake Confetti Pancakes with Sprinkles
    • Italian Cream Cheese and Ricotta Cheesecake
    • Garlicky Mushroom Ricotta Pizza with Wild Arugula + Aged Balsamic
    • Slow Cooker "Roasted" Beets
    • Honey Balsamic Roasted Carrots
    • Italian Ricotta Cookies
    • Rhubarb Custard Pie
    • Easy Instant Pot Herbed Potato Salad

    Mother's Day + Easter Brunch

    • Epic Brunch Board on a Budget
    • Baby Spinach and Cheddar Quiche Made with Fresh Spinach
    • Turkey Salad Tea Sandwiches with Dried Cherries
    • Great Grandma Maria Francesca Cardile's Italian Easter Cookies
    • Brie Waffle Bites
    • Challah French Toast
    • Creamsicle Smoothies
    • DM Bloody Mary
    • Turkey Scotch Eggs
    • The Herbalist

    Popular Now

    • Overhead view of spinach and cheddar quiche with forks.
      Baby Spinach and Cheddar Quiche Made with Fresh Spinach

    • Close up of a few cucumber slices topped with a spiced chickpea purée.
      Falafel-Spiced Cucumber Bites

    • Overhead shot of a plate with rectangles of white coconut jelly.
      Coconut Jelly

    • Falafel in pita bread with toppings served with yogurt-herb sauce.
      Falafel with Yogurt-Herb Sauce

    • Overhead view of assorted breakfast items displayed on a board.
      Epic Brunch Board on a Budget

    • No Mayo Deviled Eggs: Skip the mayo in this appetizer favorite - guaranteed to be a hit at any party!
      No Mayo Deviled Eggs

    Footer

    ↑ back to top

    About

    • About Ashley
    • Press + Recognition
    • Events
    • Virtual Cooking Classes
    • Podcast
    • Contact
    • Privacy Policy

    Newsletter

    • Sign up to receive delicious recipes and exclusive content right to your inbox!

    As an Amazon Associate I earn from qualifying purchases at no added cost to you.

    ©2006–2025  BIG FLAVORS FROM A TINY KITCHEN LLC | ALL RIGHTS RESERVED

    *Third-party advertisers may collect or use non-personally identifiable information to serve you more relevant ads.