Description
A simple and satisfying dish that captures the essence of Caribbean flavors with rich coconut milk and aromatic spices.
Ingredients
- 4 salmon fillets
- 1 can coconut milk
- 2 tablespoons curry powder
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 bell pepper, chopped
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
- Jasmine rice or plantains for serving
Instructions
- In a large skillet, heat some oil over medium heat. Add the chopped onion, garlic, and ginger, and sauté until fragrant.
- Add the bell pepper and curry powder, cooking for another 2 minutes.
- Pour in the coconut milk and bring to a simmer.
- Add the salmon fillets, season with salt and pepper, and cook for about 6-8 minutes, or until the salmon is cooked through.
- Stir in lime juice and garnish with fresh cilantro.
- Serve with jasmine rice or plantains.
Notes
Allow the onion, garlic, and ginger to caramelize slightly for a deeper flavor. Adjust curry powder based on your spice tolerance.
