Description
Indulge in the rich and aromatic flavors of this Salmon in Coconut Lime Indian Curry, a dish that perfectly balances creamy coconut milk, zesty lime, and fragrant Indian spices. This salmon coconut lime curry recipe is not only delicious but also packed with omega-3 fatty acids and protein, making it a healthy and satisfying meal. Whether you’re a seafood lover or a curry enthusiast, this dish will transport your taste buds to a culinary paradise.
Ingredients
Scale
- 4 salmon fillets (skin-on or skinless)
- 1 can (400ml) coconut milk
- 2 tbsp coconut oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1-inch ginger, grated
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 lime (juiced and zested)
- 1 red chili, sliced (optional)
- Fresh cilantro, for garnish
- Salt and pepper, to taste
Instructions
- Start by patting the salmon fillets dry with a paper towel. Season them generously with salt, pepper, and a pinch of turmeric.
- Heat coconut oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent. Stir in the minced garlic, grated ginger, and sliced chili (if using). Cook for another minute until fragrant. Then, add the curry powder, turmeric, cumin, and coriander, stirring well to coat the onions and spices.
- Pour in the coconut milk and bring the mixture to a gentle simmer. Stir in the lime juice and half of the lime zest, allowing the flavors to meld together. Let the sauce cook for about 5 minutes until it thickens slightly.
- Gently place the seasoned salmon fillets into the simmering curry sauce. Cover the skillet and let the salmon cook for about 8-10 minutes, or until it flakes easily with a fork.
- Serve this salmon coconut lime curry over a bed of steamed basmati rice or with warm naan bread. Garnish with fresh cilantro, remaining lime zest, and a wedge of lime for an extra burst of flavor.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop to avoid overcooking the salmon.
- Replace salmon with chickpeas or paneer for a protein-rich vegetarian version.
- Add extra chili or a dash of cayenne pepper for more heat.
- Stir in a tablespoon of Greek yogurt or coconut cream for a richer texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 85mg
Keywords: salmon coconut lime curry, Indian salmon curry, coconut lime salmon, healthy salmon recipe, easy Indian curry, seafood curry, omega-3 rich dish