Salmon Curry

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Food Storage Cooking: Salmon Curry |

One day while cruising Pinterest a Salmon Curry popped up. I have a fondness for all things curry and had to check it out. The original recipe looked delicious but had many ingredients that we don’t keep on hand — in fact, some of them I’ve never even heard of! But I loved the idea of a salmon curry and set out to create a dish that would be real food and food storage friendly. The end result is shared here and is one of our favorite quick, very little preparation meals. This is the kind of dish we love on a Sunday night after a busy day that didn’t allow for kitchen time.

Wild caught salmon is a wonderful addition to any food storage system as is coconut milk and assorted spices. Keeping these things on hand, and eating from our food storage, gives us a great variety plus helps us enjoy meals cooked at home instead of relying on ‘take out’ for busy days.  When it’s almost half an hour to the nearest restaurant take out isn’t the best option. 😉

Food Storage Cooking: Salmon Curry |

Salmon Curry

2 tablespoons coconut oil
1 teaspoon mustard seeds
1 onion, thinly sliced or 2 tablespoon dehydrated onion, re-hydrated.
2 tablespoon curry powder
2/3 cup broth, divided (can use water)
1 teaspoon garlic powder
1/2 teaspoon powdered ginger
1/2 teaspoon chili powder
1 teaspoon turmeric
1/4 teaspoon dry pepper flakes
1 can coconut milk
1 can salmon (14.75 ounce can), de-boned and broken in large chunks.
Salt and pepper

Heat oil over low-medium heat in a soup pot. When melted add mustard seeds. Let cook for a minute or two until they begin to pop. Add onions and a little salt. Turn heat to low and cook about 5 minutes until onions are soft and beginning to turn golden (not necessary if using re-hydrated onion). Add curry powder and stir. Let cook for a minute. Add 1/3 cup broth and stir. Then add all spices and 1/2 teaspoon salt stirring well to combine. Add remaining 1/3 cup broth, let simmer for 5 minutes. Add can of coconut milk and let simmer for 5 minutes. Add salmon and simmer for 3 minutes. Turn off heat and let sit an additional 5 minutes. Salt and pepper to taste. Serve as a soup or with rice, spaghetti squash or something similar to soak up the yummy broth.

What’s your favorite way to use canned salmon?


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Millie Copper
Millie Copper is a Wyoming wife and mama. After reading Nourishing Traditions in early 2009, her family began transforming their diet to whole, unprocessed, nutrient dense foods—a little at a time while stretching their food dollars. Millie is passionate to share how, with a little creativity, anyone can transition to a real foods diet without overwhelming their food budget. Millie began blogging in late 2009 and has amassed a collection of frugal recipes and methods. Her specialties include cooking with wild game and creating “Stretchy Beans”. Discovering a love of writing, she has penned four books focusing on healthy eating on a budget and is trying her hand at fiction writing. Learn more at

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