Coconut Salmon Curry
This creamy and aromatic Coconut Salmon Curry is a perfect blend of tender salmon, rich coconut milk, and a mix of flavorful spices. It’s quick, healthy, and ideal for weeknight dinners, served with rice or naan!
Ingredients
- 4 fillets Salmon skin on or off
- 1 can Coconut milk
- 1 large Onion, chopped
- 3 cloves Garlic, minced
- 1 inch Ginger, grated
- 2 medium Tomatoes, diced or puréed
- 1 tablespoon Curry powder
- 1 teaspoon Turmeric
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1/2 teaspoon Red chili flakes optional, for spice
- 1/4 cup Fresh cilantro, chopped for garnish
- 1 tablespoon Lemon or lime juice
- 1 tablespoon Olive oil or coconut oil
Instructions
- Heat the oil in a large pan over medium heat. Add the chopped onion and sauté until soft, about 3 minutes.
- Add minced garlic and grated ginger. Cook for another minute until fragrant.
- Stir in the diced tomatoes, curry powder, turmeric, cumin, paprika, salt, and pepper. Cook for 3-4 minutes, until the tomatoes soften.
- Pour in the coconut milk and simmer for about 5 minutes, stirring occasionally.
- Add the salmon fillets to the pan, cover, and cook for 6–8 minutes, or until the salmon is cooked through and flakes easily.
- Squeeze fresh lemon or lime juice over the curry, and garnish with chopped cilantro.
- Serve the curry hot with steamed rice or naan.
Notes
For a spicier version, increase the chili flakes or add fresh green chilies. You can also add extra vegetables like peas or spinach for a more nutritious dish.
Nutrition
Serving: 1peopleCalories: 350kcalCarbohydrates: 7gProtein: 25gFat: 20gSaturated Fat: 14gSodium: 300mgFiber: 1gSugar: 4g
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