Name: Indian-Style Salmon Curry with Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 1.1 lb (~500g) salmon (skinless, cut into medium-size pieces); 1/4 teaspoon turmeric powder; 1/4 teaspoon salt; 3 tablespoons oil (divided); 1/4 teaspoon black mustard seeds; 2 green cardamom; 2 cloves; 1 onion (~90g, finely chopped); 2-3 Indian green chilies (slit or adjusted with 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 teaspoon Kashmiri chili powder or paprika; 1/2 teaspoon red chili powder (adjust to taste); 1 + 1/4 teaspoon salt (adjust to taste); 2/3 cup unsweetened coconut milk (thick, full-fat); 1/2 cup hot water; 7-8 curry leaves (optional); 1 tablespoon lime juice (or to taste); 1/2 teaspoon garam masala; Chopped cilantro (for garnish); 1 cup basmati rice; 1/2 teaspoon oil; 1 teaspoon lime or lemon juice; 1.5 – 2 cups water (per rice package instructions)

Description

A flavorful Indian-style salmon curry featuring a rich sauce made with coconut milk and vibrant spices, perfect for any dinner night.

Ingredients

1.1 lb (~500g) salmon (skinless, cut into medium-size pieces)
1/4 teaspoon turmeric powder
1/4 teaspoon salt
3 tablespoons oil (divided)
1/4 teaspoon black mustard seeds
2 green cardamom
2 cloves
1 onion (~90g, finely chopped)
2-3 Indian green chilies (slit or adjusted with 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 teaspoon Kashmiri chili powder or paprika
1/2 teaspoon red chili powder (adjust to taste)
1 + 1/4 teaspoon salt (adjust to taste)
2/3 cup unsweetened coconut milk (thick, full-fat)
1/2 cup hot water
7-8 curry leaves (optional)
1 tablespoon lime juice (or to taste)
1/2 teaspoon garam masala
Chopped cilantro (for garnish)
1 cup basmati rice
1/2 teaspoon oil
1 teaspoon lime or lemon juice
1.5 – 2 cups water (per rice package instructions)

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Instructions

Sear the salmon: Heat 1 tablespoon of oil in a pan over medium heat. Add the salmon pieces, seasoning them with salt and turmeric. Sear until lightly browned on all sides, about 3-4 minutes. Remove and set aside.
Make the coconut milk curry sauce: In the same pan, add another tablespoon of oil and toss in black mustard seeds. Once they begin to splutter, add cardamom, cloves, and chopped onion. Sauté until the onion turns translucent and fragrant. Add ginger, garlic, and green chilies, cooking for an additional minute.
Incorporate tomato paste, cumin powder, coriander powder, Kashmiri chili powder, red chili powder, and salt into the mixture. Stir to coat the onions with the spices thoroughly.
Pour in the coconut milk and hot water. Add curry leaves if available. Bring the mixture to a gentle simmer before returning the salmon to the pan. Cook for about 5 minutes until the salmon is cooked through.
Finish with lime juice and garam masala, stirring gently to combine. Garnish with chopped cilantro before serving.

Notes

Adjust spice levels to your preferences by modifying the number of green chilies and the amount of red chili powder. Use fresh ingredients for the best flavor.