Description
his Salmon in Coconut Lime Indian Curry is a flavorful, creamy dish packed with aromatic spices, rich coconut milk, and a refreshing lime twist. Tender salmon fillets are simmered in a luscious, spiced curry sauce, making it a perfect meal to serve over rice or with warm naan.
Ingredients
Units
Scale
- 4 salmon fillets (about 6 oz each)
- 2 tbsp oil (coconut or vegetable)
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1-inch ginger, grated
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1/2 tsp chili powder (adjust to taste)
- 1 tsp garam masala
- 1 can (13.5 oz) coconut milk
- 1/2 cup diced tomatoes
- 1 tbsp tomato paste
- Juice of 1 lime
- Zest of 1 lime
- Salt and black pepper, to taste
- 1/2 cup fresh cilantro, chopped (for garnish)
Instructions
- Sear the Salmon: Heat oil in a large pan over medium-high heat. Season salmon fillets with salt and pepper, then sear for 2 minutes per side until golden brown. Remove and set aside.
- Prepare the Curry Base: In the same pan, add onions and sauté until softened. Stir in garlic, ginger, and spices, cooking until fragrant (about 1 minute).
- Simmer the Sauce: Add diced tomatoes, tomato paste, and coconut milk. Stir well and let simmer for 5 minutes.
- Add Salmon & Lime: Return salmon to the pan, spoon sauce over the fillets, and simmer for another 5 minutes until cooked through. Stir in lime juice and zest.
- Serve & Garnish: Sprinkle with fresh cilantro and serve with rice or naan.
Notes
- Use full-fat coconut milk for a richer sauce.
- For extra heat, add more chili powder or a chopped green chili.
- Substitute salmon with shrimp or tofu for variation.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 420 kcal
- Sugar: 4g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg