Cook Bold: Sri Lankan Salmon Curry with the Stanley Rogers Matrix Frypan
Take your weeknight dinners to the next level with this vibrant Sri Lankan Salmon Curry – a dish full of warming spices, creamy coconut, and tender salmon, all cooked effortlessly in the Stanley Rogers Matrix Frying Pan 28cm.
Inspired by the bold flavours of Sri Lanka and crafted for the modern home cook, this one-pan wonder is a perfect showcase for the Matrix pan’s hybrid cooking surface.
Why the Matrix Frypan?
The Stanley Rogers Matrix Frying Pan is the ideal tool for this dish:
- Non-stick and stainless steel hybrid surface – perfect for delicate proteins like salmon
- Even heat distribution for consistent cooking
- Scratch-resistant and metal utensil safe
- Suitable for all cooktops, including induction
It’s no surprise this pan is a favourite among chefs and home cooks alike.
What You’ll Need
- 500g salmon fillets, cut into chunks
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 2 tbsp Sri Lankan curry powder
- 1/2 tsp ground turmeric
- 1/2 tsp ground coriander
- 1/2 tsp fenugreek seeds
- 1 can (400ml) coconut milk
- 1 cup (240ml) water
- 1 tbsp soy sauce or tamari
- Salt, to taste
- Fresh coriander
- Cooked rice, for serving
Start by sautéing onions, garlic, and spices in your Matrix frypan. Add the salmon fillets and gently simmer in creamy coconut milk until just cooked. The Matrix’s hybrid surface ensures perfect searing without sticking, and makes cleanup quick and easy.
Get the Full Recipe
View the original recipe by Stanley Rogers here: Sri Lankan Salmon Curry – Stanley Rogers
Shop the Pan Behind the Flavour
Find the pan featured in the recipe at The Homestore:
