Description
A vibrant and flavorful Indian-style salmon curry made with coconut milk and aromatic spices, perfect for cozy 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
- Heat 2 tablespoons of oil in a heavy pot over medium heat. Add the black mustard seeds and allow them to pop, about 30 seconds.
- Add the green cardamom, cloves, and chopped onion. Sauté until the onions turn golden brown, about 8–10 minutes.
- Incorporate the ginger, garlic, and green chilies. Allow to meld for 2 more minutes.
- Introduce the turmeric powder, cumin powder, coriander powder, Kashmiri chili powder, and red chili powder. Stir for about 1 minute.
- Mix in the tomato paste (or fresh tomatoes) and stir for another minute.
- Gently place the salmon pieces into the pot and add salt, cooking for 2–3 minutes.
- Pour in the coconut milk and hot water, incorporating curry leaves. Bring to a gentle simmer.
- Cover and cook for about 10–12 minutes until the fish is cooked through.
- Stir in the lime juice and garam masala. Adjust seasoning if necessary.
- Rinse the basmati rice under cold water. Combine rice with water and oil, bring to a boil, then simmer covered for 15–20 minutes.
- Serve the salmon curry hot, garnished with cilantro over basmati rice.
Notes
Experiment with the number of green chilies based on spice preference. This curry tastes even better the next day, making it ideal for meal prep.
