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Devi’s ‘Hearty’ Salmon Curry

Sunday night is usually fish head curry night for Devi’s family. But her husband needs to eat healthier now, so Devi starts a new tradition with her hearty Salmon Curry. It’s delightful to the taste buds and wonderful for her family’s health, just the way Devi likes it.



  • 2 blocks Tesco Salmon Block
  • 1 tbsp Adabi Curry Powder


  • 1 1/2 tbsp TESCO Cooking Oil
  • 1 1/2 tbsp Halba Campur
  • 1 Tesco Cinnamon Stick
  • 2g Curry Leaf
  • 20g Tesco Young Ginger (minced)
  • 50g Tesco Shallot (minced)
  • 10g Tesco Garlic (sliced)
  • 70g Tesco Onion (cut into rings)
  • 15g Tamarind Paste + 60ml Water
  • 2 tbsp Adabi Curry Powder
  • 600ml Water



  • 1 tbsp Tesco Choice Brown Sugar
  • 1 tbsp Tiparos Fish Sauce 
  • 1/2 tbsp Oyster Sauce
  • 2 tsp Chicken Granules
  • Salt to taste


Fresh Ingredient

  • 1 Tesco Green Chilli
  • 1 Tesco Eat Fresh Brinjal (cut into blocks)
  • 6 Tesco Eat Fresh Ladies’ Fingers
  • 1 Tesco Eat Fresh Tomato (cut into 4 wedges) tbsp Tiparos Fish Sauce 




  1. Marinate salmon with curry powder for 2 hours.
  2. To prepare the curry, heat wok and sauté spice mix (Halba Campur) till fragrant. Add in cinnamon stick, curry leaf, and the rest of the ingredients by sequence. Stir in tamarind juice.
  3. Add in curry powder and pour in 600ml water. Allow to boil, then simmer for 10 minutes at low heat. 
  4. Season the curry and add in green chilli. 
  5. Add in brinjal, ladies’ fingers and tomato. Cook for 2 minutes.
  6. Add salmon blocks. Cover and cook for 5 minutes before serving. 
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