Description
A rich and creamy salmon curry served with fluffy rice, bringing together fragrant spices, tender salmon, and a flavorful curry sauce.
Ingredients
Units
Scale
- 1 lb salmon fillets, cut into bite-sized pieces
- 1 can (13.5 oz) coconut milk
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons tomato paste
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
- 1 cup rice, uncooked
- Salt and pepper, to taste
- Oil for frying
Instructions
- Heat a large skillet over medium heat.
- Sauté onion, garlic, and ginger until softened, about 3 minutes.
- Stir in tomato paste, curry powder, turmeric, cumin, and coriander, and cook for 1 minute.
- Pour in coconut milk and bring to a simmer. Let it cook for 5 minutes.
- Gently add salmon pieces and cook for 5-7 minutes, until cooked through.
- Stir in lime juice and season with salt and pepper to taste.
- Cook rice according to package instructions.
- Serve the curry over rice and garnish with fresh cilantro.
Notes
- Don’t overcook the salmon—add it towards the end of cooking to keep it tender.
- Feel free to add extra veggies like spinach or bell peppers for added flavor.
- Use fresh cilantro for garnish to brighten the dish.