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Panch Phoran, Tomato and Spinach Salmon

Panch phoran tomato and spinach salmon

Panch Phoran, a classic spice blend from east India, works wonders on this salmon dish, without masking the delicate flavour of the fish. Serve with rice or Naan bread


  • 4 salmon filets (200 gr. each)
  • 2 tsp salt
  • 2 tsp pepper, cracked
  • 3 Tbsp ghee OR coconut oil
  • 1 ½ Tbsp Panch Phoran, whole
  • 1 onion, chopped
  • 4 Tbsp ginger, chopper OR 1 Tbsp dry ginger, ground
  • 2 tsp turmeric, ground
  • 4 tomatoes, diced
  • 1 large bunch spinach, chopped
  • ½ cup yogurt OR coconut milk


  1. 1

    Salt and pepper salmon. Set aside. Prepare the remaining ingredients.

  2. 2

    Heat the ghee in a pan on medium and cook the Panch Phoran for a few seconds until the spices darken lightly.

  3. 3

    As soon as the spices are brown, add the onion, ginger and turmeric then cook for 3 to 4 minutes until golden.

  4. 4

    Add the fish and colour for 1 minute on each side.

  5. 5

    Remove the fish from the pan, add the tomatoes and ¾ cup water. Simmer for 10 minutes.

  6. 6

    Meanwhile, vigorously whisk the yogurt until creamy.

  7. 7

    Return the fish to the pan, add the spinach and yogurt. Cover and let the fish simmer gently for 3-4 minutes.