Imagine a dish that transports you straight to the vibrant coastal regions of India, where every bite is a symphony of rich, aromatic spices and tender, succulent salmon swimming in a luxurious coconut milk sauce. This Salmon Curry is not just a meal; it's a culinary journey that promises to transform your ordinary dinner into an extraordinary gastronomic experience. Whether you're a seafood lover, a curry enthusiast, or simply someone craving a restaurant-quality meal at home, this recipe will become your new obsession!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 lb salmon fillets, cubed
- 1 can coconut milk
- 2 tbsp curry powder
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp vegetable oil
- 1/2 cup cilantro, chopped
- Salt to taste
Instructions
- Prepare ingredients by cutting salmon into 1-inch cubes, finely chopping onion, mincing garlic and ginger, and setting aside all ingredients within easy reach.
- Heat vegetable oil in a large skillet or deep pan over medium heat. Add chopped onions and sauté until they become translucent and slightly golden, approximately 3-4 minutes.
- Add minced garlic and ginger to the pan, stirring continuously to prevent burning. Cook for an additional 1-2 minutes until fragrant and releasing their aromatic oils.
- Sprinkle curry powder into the pan and stir quickly to coat the onions and release the spice's flavors. Cook for about 30 seconds to prevent burning.
- Pour coconut milk into the pan, stirring to combine with the spices and onion mixture. Bring the sauce to a gentle simmer, reducing heat if necessary.
- Carefully add cubed salmon to the coconut curry sauce, ensuring each piece is coated. Gently stir to prevent breaking the fish.
- Simmer the salmon in the sauce for 6-8 minutes, or until the fish is cooked through and easily flakes with a fork. Avoid overcooking to maintain moisture.
- Season with salt to taste, adjusting spices as needed. The sauce should be creamy and slightly thickened.
- Remove from heat and garnish with freshly chopped cilantro, which adds brightness and fresh flavor to the dish.
- Serve hot alongside steamed rice or naan bread, spooning extra sauce over the salmon for maximum flavor.
Tips
- Choose fresh, high-quality salmon with firm flesh for the best texture and flavor.
- Toast your curry powder briefly before adding liquids to enhance its aromatic depth.
- Use medium-low heat when cooking salmon to prevent overcooking and maintain its delicate moisture.
- For extra richness, use full-fat coconut milk and consider adding a splash of lime juice at the end for brightness.
- If you prefer a thicker sauce, you can mix a teaspoon of cornstarch with a little cold water and stir into the curry in the last few minutes of cooking.
- Fresh cilantro is crucial - chop it just before serving to preserve its vibrant flavor and color.
- Pair with basmati rice or warm naan bread to soak up the delicious curry sauce.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 8g
Protein: 32g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 85mg
