Experience a delightful blend of flavours with this creamy coconut curry salmon. A perfect dish that’s both comforting and nutritious, ideal for any day of the week.
There’s something incredibly satisfying about a warm, aromatic curry, especially when it’s infused with the richness of coconut milk and the tenderness of fresh salmon. This creamy coconut curry salmon brings together the best of both worlds, offering a meal that’s not only delicious but also packed with wholesome ingredients. It’s a simple yet exotic dish that promises to tantalise your taste buds.
Ingredients (Serves 4)
- For the Curry:
- 1 tablespoon coconut oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red chilli, finely sliced (optional for heat)
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 400ml full-fat coconut milk
- 200g cherry tomatoes, halved
- 1 red bell pepper, sliced
- Juice of 1 lime
- Salt and freshly ground black pepper, to taste
- For the Salmon:
- 4 salmon fillets (about 150g each), skinless
- Pinch of salt and pepper
- To Garnish:
- Fresh coriander leaves, chopped
- Lime wedges
Instructions
- Prepare the Salmon
Season the salmon fillets with a pinch of salt and pepper on both sides and set aside. - Sauté the Aromatics
Heat the coconut oil in a large pan over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.Stir in the minced garlic, grated ginger, and sliced red chilli. Cook for an additional 2 minutes until fragrant. - Add Spices
Sprinkle the curry powder and ground turmeric into the pan. Stir continuously for 1 minute to toast the spices and enhance their flavours. - Create the Curry Base
Pour in the coconut milk, stirring well to combine with the spices. Add the cherry tomatoes and sliced red bell pepper to the pan. Bring the mixture to a gentle simmer. - Cook the Salmon
Gently place the seasoned salmon fillets into the simmering curry. Spoon some sauce over the top of each fillet. Cover the pan and let it cook for 10-12 minutes, or until the salmon is opaque and flakes easily with a fork. - Finish the Dish
Squeeze the juice of one lime over the curry. Season with additional salt and pepper if needed. Stir gently to ensure all flavours are well combined. - Serve
Garnish with chopped fresh coriander leaves and serve hot with a side of steamed vegetables or cauliflower rice for a complete meal.
Tips and Variations
- Adjust the Heat: If you prefer a milder curry, omit the red chilli. For extra heat, add more chilli or a pinch of cayenne pepper.
- Add More Veggies: Incorporate other vegetables like spinach, aubergine, or green beans for added nutrition.
- Fresh Herbs: Sprinkle fresh basil or mint for an additional layer of flavour.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the stove.
This creamy coconut curry salmon is a delightful way to enjoy a hearty meal that’s bursting with flavour. It’s straightforward to prepare and makes for a fantastic dinner option that feels both exotic and comforting. Whether you’re cooking for family or entertaining guests, this dish is sure to impress.