Indian Tandoori-Style Salmon with Curry Leaf Brown Butter and Cabbage Thoran
Salmon gets a quick tandoori-ish yogurt rub and cooks fast in the oven. Curry leaf brown butter adds restaurant-level aroma, served alongside a coconut cabbage thoran for crunch and contrast.
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Instructions
Heat oven to 450°F (232°C). Mix yogurt, lemon juice, ginger, garlic, garam masala, paprika, turmeric, and salt. Coat salmon and rest 10 minutes.
Place salmon on a lined sheet pan and roast 10–12 minutes until just cooked through.
For thoran: heat neutral oil in a skillet over medium. Add cumin seeds; when they sizzle, add cabbage and a pinch of salt. Stir-fry 6–8 minutes until tender-crisp. Stir in coconut and cook 2 minutes; finish with cilantro.
For curry leaf brown butter: melt butter in a small pan over medium. When it foams and starts to brown, add curry leaves, mustard seeds, and chili (if using). Cook 30–60 seconds until fragrant.
Serve salmon topped with curry leaf brown butter alongside cabbage thoran.
Nutrition Facts
Per serving
Recipe Notes & Tips
- Yogurt can burn under broilers—roasting at high heat keeps it flavorful without scorching.
- If using dried curry leaves, add them to butter earlier and let them toast gently to release aroma.
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