One-Pot Balinese Baked Salmon Curry

Most nights I try to put a fresh dinner on the table for me and my husband and I also like to have some variation in my meals every day. There is a question that I always get asked by my work colleagues and friends – where do I find time to cook and blog? If you had followed me on my Instagram page or read my ‘About’ page, you may know about me a bit more by now. I work as a  full-time clinician and the food blog happens to be my leisure time activity.  So how do I keep my schedules running and our tummies full at the same time? When I choose the dishes I choose them wisely because I do not want to get overwhelmed by cooking, especially during weeknights. Most of my dinners takes about half an hour or I try to keep them under 45 minutes maximum.

This is a one-pot baked dish and the best part of this is it comes together in just about 30 minutes. Serve this over a bowl of steamed rice for a satisfying dinner. I also love my greens, so I served stir-fried Bok Choy along with this curry. Click here to see the recipe for Bok Choy stir fry which you can whip up in 10 minutes.

I know, salmon in a curry might sound odd, but trust me on this one. This curry is pretty flexible and feel free to swap the salmon to whitefish or even prawns or scallops. This Balinese Salmon and Veggie Curry is a flavour bomb for those nights when you are looking for some comfort but easy food. The days are short and the weather is cold right now (July) here in Brisbane and in return, we are craving for cozy dinners and this is a winter winner at my home. Creamy coconut, tangy lemongrass and tender pink salmon is delicately spiced and gorgeously aromatic. This is not only comforting but also a healthy meal. I used a pre-made Balinese curry sauce for this recipe which you can find in most supermarkets and I found this at Coles.

If you make this dish, please be sure to leave a comment below and tag me on Instagram @thekitchenfootprints. I would love to see your photos while you cook along with me  🙂


250g skinless pink salmon cut into 3 x 3 inch portions
Balinese curry paste 240ml (I used Balinese Coconut Turmeric sauce by Marion’s Kitchen)
1 cup coconut cream
200g broccolini
150g lotus root
1 onion roughly chopped
1 red chilli sliced
1 tbsp olive oil


  • Heat up a casserole dish on low heat on a cooktop, add olive oil and fry the onions until they start changing their colour.
  • Add the chillies followed by lotus roots.
  • Add the curry sauce and cook for about 2 minutes and then add coconut cream stir well. Turn off the heat.
  • Lay the salmon portions and broccolini on top of the curry sauce, turning them over several times to cover. Cover the casserole dish with a lid or foil and bake for about 15 -20 minutes at 200-celsius degrees. Depending on the thickness of the fish portions, this time my vary. Salmon is cooked when inner flesh is no longer translucent when pulled apart with a fork.
  • Serve this over a bowl of steamed rice.


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