Fish Suruwa

Ingredients

• 300 gsalmon, sliced into pieces
• 1 largeonion, sliced
• 1 tbspgarlic paste
• 2 tspcumin seeds
• 2 tspgaram masala
• 2 tspturmeric
• 1 tspground cumin
• 250 ml (1 cup)hot water
• to tastesalt and oil
• 2 medium-sizedtomatoes, chopped
• 1 x 400 ml cancoconut cream
• 3red chillies, sliced
• juice of ½ a largelemon
• 4 g (¼ cup)fresh coriander, chopped

Instructions

1. 1

   Cook onion

   Sauté the sliced onion with the garlic paste.

2. 2

   Add spices

   Add the cumin seeds, garam masala, hot water and salt.

3. 3

   Simmer fish

   Carefully add the salmon pieces and simmer over a low heat for 5 minutes.

4. 4

   Add sauce ingredients

   Add the chopped tomatoes, sliced chillies and coconut cream.

5. 5

   Simmer gently

   Simmer for 10–15 minutes.

6. 6

   Add lemon

   Squeeze lemon juice over the top.

7. 7

   Garnish and serve

   Scatter over the chopped coriander and serve.

What is Fish Suruwa?

Suruwa is a name used for soupy or curry-like dishes in parts of South Asia and the Indian Ocean region. This version combines salmon with coconut cream, tomatoes and warming spices for a substantial, spoonable sauce.

The method builds flavour in a pan before gently simmering the fish. Lemon juice and coriander at the end give the creamy sauce a fresher finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 19g protein, 14g carbs, 55g fat.

Salmon supplies most of the protein, while coconut cream contributes much of the fat and saturated fat. The water, onion and tomatoes add volume, and rice served alongside would provide most of the plate's additional carbohydrate. Pair a portion with greens and a moderate serving of rice for a balanced plate.

The spice base

Onion and garlic: sauté these first so they form a savoury base for the liquid and spices.

Whole and ground spices: cumin seeds add a little texture, while garam masala, turmeric and ground cumin are listed among the ingredients. The method does not specify when to add the turmeric or ground cumin, so check the recipe source if you want to confirm their timing.

Choosing and handling the salmon

Salmon pieces: cut them into reasonably even portions so they cook at a similar rate. Place them carefully in the pan, as the fish can break apart once it begins to soften.

Gentle heat: the first simmer is only 5 minutes before the tomatoes, chillies and coconut cream go in. Keep the heat low and avoid vigorous stirring.

Getting the sauce right

Coconut cream: it gives the sauce its richness, while the hot water loosens the mixture. Stir carefully after adding the cream to combine it without breaking up the fish.

Tomatoes and chillies: these simmer with the fish and cream for 10–15 minutes. The sauce should be hot and the salmon cooked through; check a thicker piece before serving.

Finishing with lemon and coriander

Lemon juice: add it over the top at the end, as directed, so its bright flavour is not muted by a long simmer. Start with the juice of half a large lemon and taste before adding more.

Fresh coriander: scatter it on just before serving for a fresh, herbal contrast to the creamy sauce.

What to serve with it

Rice is a simple partner for the coconut sauce and makes the dish a more filling meal. Flatbread can also be used to scoop up the sauce.

For a lighter plate, serve a smaller portion of rice alongside cooked greens or another plain vegetable. Keep extra lemon at the table for anyone who prefers a sharper finish.

Recipe notes & tips

• Slice the onion evenly so it softens at a consistent rate.
• Use a pan wide enough to hold the salmon pieces without stacking them.
• Keep the simmer gentle to help the salmon stay in pieces.
• Stir the sauce carefully after adding the coconut cream.
• Check a thick piece of salmon for doneness before serving.
• Taste the sauce after adding lemon and adjust the seasoning to your preference.

Variations

• Milder heat: remove the chilli seeds or use fewer chillies.
• More vegetables: add a handful of spinach during the final simmer.
• Different fish: use another firm fish cut into similar-sized pieces.
• Extra tang: serve with additional lemon wedges.
• Fresh finish: add a little more chopped coriander at the table.

Common mistakes to avoid

• High heat: a hard boil can break up the fish; keep the sauce at a gentle simmer.
• Rough stirring: salmon can flake apart; move it carefully around the pan.
• Uneven pieces: they may finish at different times; cut the salmon into similar-sized pieces.
• Adding lemon too early: prolonged simmering can soften its fresh flavour; squeeze it over the dish near the end.
• Skipping the doneness check: timing can vary with piece size; check a thick piece before serving.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan over a low heat until piping hot, stirring carefully so the salmon stays intact.

Frequently asked questions