Salmon in Coconut Lime Indian Curry
This Salmon in Coconut Lime Indian Curry is a creamy, zesty, and aromatic dish that combines tender salmon fillets with coconut cream, fresh lime, and fragrant Indian spices. Perfect for weeknight dinners or special occasions, this easy salmon curry pairs beautifully with rice or naan.
Ingredients:
1 whole salmon fillet, cut into 6 portions (about 1 ½–2″ wide)
2 tbsp oil
Salt and black pepper, to taste
For the Curry Sauce:
1 (14 oz) can coconut cream
1 medium lime (zest and juice)
1 tbsp grated ginger
1 tbsp grated garlic (4–5 cloves)
1 tsp turmeric
1 tsp ground cumin
1 tsp salt (adjust to taste)
1 tsp dry fenugreek leaves
1 tsp ground coriander
1 habanero pepper, finely chopped (adjust spice to preference)
¼ cup chopped cilantro (for garnish)
Step-by-Step Instructions:
Prepare the Salmon: Season salmon portions with salt and black pepper.
Heat oil in a large skillet over medium heat. Sear salmon skin-side down for 3–4 minutes per side until golden and cooked through. Remove and set aside.
Cook the Aromatics: In the same skillet, sauté ginger and garlic for 1–2 minutes until fragrant.
Make the Curry Sauce: Add coconut cream, lime zest, lime juice, turmeric, cumin, salt, fenugreek, coriander, and habanero. Stir and bring to a gentle simmer. Cook 5–7 minutes until slightly thickened.
Combine Salmon & Curry: Return salmon to the skillet. Spoon sauce over the fish and simmer 2–3 minutes to meld flavors.
Garnish & Serve: Remove from heat, sprinkle with fresh cilantro, and serve warm with fluffy rice or soft naan bread.
Tips & Variations:
Swap salmon with shrimp or chicken for a protein twist.
Use mild chili instead of habanero for a less spicy version.
Add spinach or bell peppers for extra nutrition.
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