Description
This rich and creamy salmon curry is packed with flavors from coconut milk, fragrant spices, and tender salmon. It’s a quick, healthy meal that pairs perfectly with rice or naan.
Ingredients
Units
Scale
- 4 salmon fillets (about 1 1/2 lbs or 700g), skin removed and cut into chunks
- 1 tablespoon oil (coconut or vegetable)
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon garam masala
- 1/2 teaspoon salt (adjust to taste)
- 1 can (14oz/400ml) coconut milk
- 1/2 cup (120ml) diced tomatoes (or 1 fresh tomato, chopped)
- 1/2 cup (120ml) vegetable or fish broth
- 1 tablespoon tomato paste
- 1 teaspoon honey or maple syrup (optional, for slight sweetness)
- 1 tablespoon fresh lime juice
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1/2 cup (75g) frozen peas or spinach (optional, for extra veggies)
- Fresh cilantro, chopped (for garnish)
Instructions
- Sauté aromatics: Heat oil in a pan over medium heat. Add the chopped onion and sauté until soft (about 3 minutes). Stir in garlic and ginger, cooking for another minute.
- Add spices: Stir in cumin, coriander, turmeric, paprika, garam masala, and salt. Cook for 30 seconds until fragrant.
- Build the sauce: Pour in the diced tomatoes, tomato paste, and broth. Stir well and let simmer for 5 minutes.
- Add coconut milk: Stir in the coconut milk and honey (if using). Simmer for another 5 minutes.
- Cook salmon: Gently add salmon chunks to the sauce, cover, and let cook for 5–7 minutes on low heat until the salmon is flaky and cooked through.
- Final touches: Stir in lime juice and optional peas/spinach. Adjust seasoning if needed.
- Serve: Garnish with fresh cilantro and serve with steamed rice or naan.
Notes
- Swap salmon for shrimp or firm tofu for a different protein option.
- Use light coconut milk for a lower-calorie version.
- Add a whole chili while simmering for extra heat.
- Store leftovers in an airtight container in the fridge for up to 3 days.