Sri Lankan Salmon dish using the Sri-Lankan Curry Powder.

Our little stall in Subiaco markets was a library of sharing recipes and joy of cooking up a recipe. One of my staff was a lady from Sri-Lanka who always reminisced about her mothers’ Sri-Lankan curry powder. So I thought to myself… surely blending Sri-Lankan curry powder was not that hard! Well, I was to be proven wrong.

Sri-Lankan cuisine has a unique complexity about it… the way the spices are roasted to give it the smokiness and the depth is delicate and requires patience.

Sri Lankan Curry Powder (70g)

So after burning a few kilos of spice mixtures, throwing out many batches of curries cooked with what was to be my new blend… I finally nailed it. This took over 3 months to master. When my new blend came to life, I was very eager to share it with my staff and to some extent seek her approval. Deep down I thought she would come back and say “Yeah it’s close to her mothers’ master pieces…” But to my surprise, she said ” It is great and even her husband thinks it is better than her mum’s recipe…” I was amazed and was not expecting this whatsoever. So armed with confidence, I introduced this blend to my customers which proved to be a hit. Ohh what a great moment that was….

So this simple, easy and wholesome Sri lankan Salmon dish is her recipe:


– 2 Salmon Fillets

– 2-3Tbs Sri-Lankan curry powder

– 1 Tsp turmeric

– 2 Tbsp freshly ground black Pepper

– 1 Tbsp Dried Chilli Powder (Optional)

– 10 dried/fresh curry leaves

– 2 red shallots- finely diced

– 2 cloves of garlic – crushed

– 4Tbsp Persian Ghee or 4 Tbs Oil

– 1 Tsp Salt and some extra for seasoning the Salmon

– 1 Lemon Juice

1. Mix all the above ingredients and spices with the Persian Ghee to make a moist paste/mixture.

2. Pat dry the salmons from any moisture, then lightly season. Then rub the paste all over the salmon until well coated.


3. Wrap each Salmon piece in an al-foil and bake at 160-170C preheated oven for 30 minutes until the fish is cooked to your desired liking. Add a squeeze of Lemon juice and then place the Salmons uncovered back into the oven to achieve a blackened top/crust.


4. Add more lemon juice if required before serving.

This dish is delicious served with mango chutney, salad and Sri-Lankan red Raw rice.

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