Description
Spicy salmon in coconut lime Indian curry delivers a sensational blend of tropical flavors and rich spices. Maritime freshness meets bold Kerala-inspired cuisine, promising an unforgettable culinary journey you’ll savor with every delectable bite.
Ingredients
Scale
Main Protein:
- 4 salmon fillets (about 6 ounces each)
Spices and Seasonings:
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1 teaspoon garam masala
- Salt and black pepper, to taste
Liquid and Cooking Ingredients:
- 2 tablespoons oil (coconut or vegetable)
- 1 can (13.5 ounces) coconut milk
- 1/2 cup diced tomatoes
- 1 tablespoon tomato paste
- Juice of 1 lime
- Zest of 1 lime
Additional Ingredients:
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1-inch ginger, grated
- 1/2 cup fresh cilantro, chopped (for garnish)
Instructions
- Preheat a large skillet with oil over medium-high temperature, creating a hot cooking surface for achieving a golden exterior on the salmon fillets.
- Generously season the salmon with salt and pepper, then carefully place into the heated skillet, allowing each side to develop a crisp, caramelized crust for approximately two minutes.
- Transfer the seared salmon to a separate plate, maintaining its initial golden color and partial cooking.
- In the same skillet, introduce diced onions and sauté until they become translucent and slightly softened, releasing their natural sweetness.
- Incorporate minced garlic, grated ginger, and aromatic Indian spices, stirring continuously to prevent burning and activate their intense flavors.
- Pour in diced tomatoes, tomato paste, and creamy coconut milk, creating a rich and vibrant curry base that will envelop the salmon.
- Allow the sauce to gently simmer, reducing slightly and melding the complex spice profiles for about five minutes.
- Carefully nestle the previously seared salmon fillets back into the simmering curry sauce, ensuring each piece is generously coated.
- Continue cooking for an additional five minutes, enabling the fish to finish cooking and absorb the intricate curry flavors.
- Brighten the dish by adding fresh lime juice and zest, which will introduce a citrusy complexity to the rich curry.
- Finish by scattering freshly chopped cilantro over the top, providing a final layer of aromatic freshness.
- Serve immediately alongside fluffy rice or warm naan bread to complement the robust curry.
Notes
- Choose fresh, high-quality salmon with firm, bright flesh for the best flavor and texture.
- Pat salmon dry before searing to achieve a perfect golden-brown crust and prevent steaming.
- Use a cast-iron or non-stick skillet to get an even, crispy salmon exterior without sticking.
- Adjust spice levels by increasing or decreasing garam masala and red chili powder to suit personal taste preferences.
- For a lighter version, replace coconut milk with low-fat coconut milk or Greek yogurt.
- Swap salmon with tofu or chickpeas to create a vegetarian-friendly curry that maintains rich, aromatic flavors.
- Add extra vegetables like spinach or bell peppers to boost nutritional value and create a more substantial meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 470
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 30 g
- Saturated Fat: 22 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg