Indian Salmon Rice Bowl

This indian salmon rice bowl is a flavour-packed, comforting meal inspired by classic South African Indian home cooking. The salmon is marinated in Indian spices, then pan-fried to tender perfection. The rice is a vibrant, spiced two-pot style with turmeric and mixed vegetables. It is perfect for weeknight dinners, family lunches, or anytime you crave Durban flavours.

Why You’ll Love This Recipe

Authentic Durban flavours – This recipe captures the true taste of Durban homes, using mixed Kashmiri chilli powder to create a warm, aromatic, and vibrant flavour profile.

Easy home-style cooking – You don’t need complicated sauces or fancy techniques. The salmon is simply marinated and fried, while the rice is cooked using a traditional two-pot method, making it approachable for any home cook.

Perfect spice balance – The dish delivers a gentle, comforting heat from the Kashmiri chilli and fresh green chillies, complemented by the warmth of cinnamon, so it’s spicy yet not overpowering.

Family-friendly and scalable – Whether you’re cooking for two or eight, this meal is easy to scale up without losing its flavour, making it perfect for family lunches or weeknight dinners.

Customisable to your taste – You can easily swap salmon for hake or kingklip, and adjust the chilli level or spice mix to suit your family’s preferences.

Ingredients

For the Spicy Salmon

Sunflower Oil – A neutral oil for frying the salmon and helping the spice marinade coat the fish evenly.

Salmon Fillets – Use fresh, evenly cut fillets for consistent cooking. I used wild-caught salmon as it has extra flavour.

Mixed Kashmiri Chilli Powder – This is a staple ingredient in my Durban home. It provides a vibrant red colour and mild, smoky heat without overpowering the fish. I make my own mixed Kashmiri Chilli Powder from scratch but you can also find this in store.

Turmeric – Gives a subtle earthy note and golden colour.

Ginger and garlic paste – Adds a fragrant, savory depth to the dish.

Salt – Enhances and balances all the flavours, making the spices and salmon taste even better.

Fresh Coriander (optional) – For garnishing, add fresh coriander for a pop of green colour, to make the dish look as good as it tastes.

For the Savoury Rice

Basmati Rice – Long-grain rice that stays light and fluffy with separate grains. Soak briefly and rinse to remove excess starch for extra softness and perfect texture.

Turmeric – Adds a warm, golden colour and subtle earthy flavour to make the rice visually appealing.

Salt – Enhances all flavours in the rice and balances the spices in the vegetable mix.

Water – Used to cook the rice to the perfect tender consistency.

For the Spiced Vegetables

Margarine and Oil – A little butter with neutral oil gives the spices and vegetables a lovely richness without overpowering the flavours.

Onion – Adds natural sweetness and forms the flavourful base of the vegetable masala.

Fresh Green Chillies – Bring a gentle, fresh heat; add more or less depending on how spicy you like it.

Cinnamon Stick – Gives warmth and a subtle, classic Durban aroma that blends beautifully with the spices.

Bay Leaf – Adds a hint of earthy depth and helps round out the flavours of the vegetables.

Ginger and Garlic Paste – Adds a robust kick that lifts all the other ingredients.

Mixed Vegetables – I used baby carrots, green beans, and bell peppers, but feel free to use whatever vegetables you have on hand.

Salt – Use to season the vegetables and bring out all the flavours.

Water – You may need to add a little as needed to cook the vegetables gently and prevent them from sticking or burning.

How to Make This Indian Salmon Rice Bowl

Step 1: Cook the Rice

• Start by rinsing the basmati rice under cold water to wash away any excess starch, then let it soak for a little while.
• Meanwhile, bring a pot of water to a gentle boil and add a touch of turmeric and a pinch of salt.
• Add the soaked rice and cook it just until tender. Once cooked, drain it and set it aside.

Step 2: Prepare the Spice Vegetables

• Heat a combination of margarine and neutral oil in a medium pot over medium heat.
• Add the sliced onion, fresh green chillies, and ginger and garlic paste, and sauté them slowly until the onion softens.
• Next, stir in the cinnamon stick and bay leaf allowing the spices to release their warm, fragrant aroma.
• Add your mixed vegetables along with a splash of water and a little salt.
• Cover the pot and let the vegetables simmer gently until they are tender but still hold a slight bite.
• Before combining with the rice, remove the cinnamon stick and bay leaf to keep the flavours balanced.

Step 3: Combine Vegetables and Rice

• Gently fold the spiced vegetable mix through the cooked turmeric rice, taking care not to break the grains.
• Cover the pot and allow it to steam on very low heat for a few minutes so the rice absorbs the flavours of the vegetables and spices.

Step 4: Cook the Spicy Salmon

• In a bowl, mix together Kashmiri chilli powder, turmeric, ginger and garlic paste, a pinch of salt and a little sunflower oil. Rub this spice mix all over the salmon fillets and let them rest for a short while so the flavours penetrate the fish.
• Heat a little neutral oil in a pan over medium heat, then carefully fry the salmon fillets until they turn golden and are cooked through. Cook each fillet for about five minutes per side, flipping gently to ensure even cooking without breaking the fish.

Step 5: Serve

• To serve, plate the savoury rice first, then place the golden salmon fillets on top or beside the rice.
• Garnish with fresh coriander, serve immediately while warm, and enjoy.

Can I make this ahead of time?

The spiced rice and vegetable mix can be prepared earlier in the day and gently reheated just before serving. The salmon is best cooked fresh so it stays tender and juicy, but you can marinate it ahead of time and keep it refrigerated until you’re ready to fry. This makes the recipe perfect for busy weeknights, entertaining friends, or preparing a stress-free family meal in advance.

Storage

If you have leftovers, store the rice and vegetable mix and the salmon separately in airtight containers in the fridge. The rice can be kept for up to 2 days, and the flavours will actually become more pronounced over time. The salmon is best eaten within a day for the best texture, but you can gently reheat it on the stove or in the microwave.

Did You Try This Recipe?

If you tried this Indian Salmon Rice Bowl, I’d love to hear how they turned out! Leave a comment and rating below and share your experience. Your feedback helps other readers to cook with confidence and inspires me to keep creating more comforting recipes.

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