Description
A rich and creamy salmon curry infused with Indian spices and coconut milk, perfect for family gatherings and weeknight dinners.
Ingredients
- 1.1 lb (~500g) salmon, skinless and cut into medium-sized pieces
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon salt
- 3 tablespoons oil, divided
- 1/4 teaspoon black mustard seeds
- 2 green cardamom pods
- 2 cloves
- 1 onion (approx. 90g), finely chopped
- 2-3 Indian green chilies, slit (or use Serrano peppers)
- 1/2 inch ginger, julienned or grated
- 1 teaspoon garlic, minced
- 1/2 tablespoon tomato paste or 1/4 cup finely chopped fresh tomatoes
- 1/4 teaspoon cumin powder
- 1.5 teaspoons coriander powder
- 1 + 1/4 teaspoons Kashmiri chili powder or paprika
- 1/2 teaspoon red chili powder (hot, adjust to taste)
- 1.5 teaspoons salt (adjust to taste)
- 2/3 cup unsweetened full-fat coconut milk
- 1/2 cup hot water
- 7-8 curry leaves (optional)
- 1 tablespoon lime juice (adjust to taste)
- 1/2 teaspoon garam masala
- Fresh cilantro, chopped for garnish
- 1 cup basmati rice
- 1/2 teaspoon oil
- 1 teaspoon lime or lemon juice
- 1.5 – 2 cups water (check rice package for specifics)
Instructions
- Begin your Indian-Style Salmon Curry with Coconut Milk by heating 2 tablespoons of oil in a heavy pot over medium heat.
- Add the black mustard seeds and allow them to pop, which should take about 30 seconds.
- Toss in the green cardamom, cloves, and chopped onion. Sauté until the onions turn golden brown, about 8–10 minutes.
- Next, add the ginger, garlic, and green chilies, allowing them to meld for 2 minutes.
- Introduce the spices—turmeric, cumin, coriander, Kashmiri chili powder, and red chili powder. Stir for about 1 minute to let the spices release their aroma.
- Incorporate tomato paste (or fresh tomatoes) and stir for another minute to integrate everything well.
- Now, place the salmon pieces in the pot, adding salt, and sear them for 2–3 minutes.
- Pour in the coconut milk and hot water, then incorporate the curry leaves.
- Cover the pot and let it simmer for 10–12 minutes until the fish flakes easily.
- Finally, stir in lime juice and garam masala. For the basmati rice, rinse until the water runs clear, then cook according to the package instructions.
- Serve the curry garnished with cilantro over rice.
Notes
Use fresh spices for the best flavor, and adjust the heat level to your preference.