Salmon Curry with Coconut Milk
Salmon curry with coconut milk is a delicious dish where salmon is cooked in a flavorful curry sauce made with coconut milk, spices, and herbs. It's a popular recipe that combines the richness of coconut milk with the unique taste of salmon, creating a savory and satisfying meal.
Ingredients
- 4 salmon fillets
- 4 tablespoons coconut oil
- 1 onion chopped
- 2 tomatoes chopped
- 1 green chili slit length wise
- 2 cloves garlic minced
- ½ piece ginger minced
- 2 tablespoons chili powder
- 2 cups coconut milk full fat
- salt and pepper to taste
- 2 tablespoons basil fresh to garnish
- lemon wedges to garnish
Instructions
Cook Salmon:
- Take the salmon fillets, lightly season with salt and pepper, rest for five minutes.
- Heat 2 tablespoons oil in a pan.
- Cook the salmon, skin side down for 5 to 8 minutes. Flip it over and cook for 5 more minutes. Set aside.
Prepare Sauce:
- Heat remaining tablespoon of oil in another pan. Once hot add the onion, sauté for a couple of minutes, then add the tomatoes, green chili, garlic and ginger, cook for an additional 5 minutes.
- Add chili powder and stir cook until the raw aroma goes. Now add the full fat milk, stir and allow to boil gently with the pan covered.
Combine Salmon and Sauce:
- When it starts to bubble, carefully add the cooked salmons in to the pan and coat with the curry. Season with more salt and pepper to adjust taste if necessary. Turn off the heat.
- Sprinkle with some pepper and Garnish with fresh basil and lemon wedges. Serve warm.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 620kcal (31%)Carbohydrates: 12g (4%)Protein: 38g (76%)Fat: 49g (75%)Saturated Fat: 35g (219%)Polyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 94mg (31%)Sodium: 197mg (9%)Potassium: 1358mg (39%)Fiber: 3g (13%)Sugar: 3g (3%)Vitamin A: 1820IU (36%)Vitamin C: 14mg (17%)Calcium: 71mg (7%)Iron: 6mg (33%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
