Easy Salmon Curry
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
371 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Indian
Easy Salmon Curry
Description
Easy Salmon Curry combines bite-sized pieces of skinless salmon fillet with a fragrant sauce featuring diced onion, fresh garlic, grated ginger, and a hint of lemongrass paste. Curry powder and canned chopped tomatoes contribute a layered flavor base, while coconut milk adds creaminess. Mango chutney and lime juice finish the sauce with sweetness and slight acidity. Cooking the salmon in the sauce results in tender fish that stays intact when stirred gently.
The curry’s texture balances rich, creamy sauce with soft salmon pieces, enhanced by fresh cilantro stirred in at the end. It’s mild in spice, making it accessible for a variety of palates. Variations include roasting salmon fillets separately for a different texture or boosting creaminess with nut butter added to the sauce.
This dish pairs well with steamed rice to soak up the sauce and can be garnished with roasted cashews for added crunch. Options to increase protein content include adding quick-cook lentils simultaneously with the coconut milk. Adjusting heat is possible by incorporating diced chili or chili flakes.
The recipe notes suggest stirring the salmon gently to prevent it breaking apart and offer alternatives for cooking the salmon separately for a crispier texture. Light coconut milk can be used for fewer calories but will reduce richness.
Ingredients
- 400 g salmon skin removed and cut into bite-size chunks, fillet
- 1 tablespoon olive oil
- 2 tablespoon curry powder
- 1 onion diced
- 2 garlic crushed, clove
- 30 g ginger grated, fresh
- 0.5 teaspoon lemongrass paste
- 400 g tomato canned, chopped
- 300 ml coconut milk
- 3 tablespoon mango chutney
- 0.5 lime (juice only)
- 10 g cilantro finely chopped (plus more to garnish, fresh
Instructions
- Heat 1 tablespoon Olive oil in a large pan and add 1 Onion, 0.5 teaspoon lemongrass paste, 2 Garlic clove and 30 g Fresh ginger. Sauté for 2 minutes.
- Add 2 tablespoon Curry powder and stir.
- Add 400 g Chopped tomatoes and 300 ml Coconut milk. Mix well and simmer for 5 minutes.
- Add the chunks of 400 g Salmon fillet, stir and simmer for 5 minutes until the salmon is cooked through.
- Once cooked, carefully stir in 3 tablespoon Mango chutney, juice of 0.5 Lime and 10 g Fresh coriander (cilantro).
Notes
- Stir the salmon chunks gently after adding to the sauce to keep them intact.
- For a crispier texture, cook salmon fillets separately and serve with the prepared sauce.
- Add a spoonful of cashew or almond butter to the sauce for extra creaminess.
- Light coconut milk can be substituted for full fat but will lessen creaminess.
- Top with cashew nuts for added crunch if desired.
- Enhance spiciness by adding diced fresh chili or sprinkling red chili flakes.
- Add quick-cook lentils with the coconut milk to increase protein content.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 371kcal | 19% |
| Carbohydrates | 22g | 7% |
| Protein | 23g | 46% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 55mg | 18% |
| Sodium | 207mg | 9% |
| Potassium | 987mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 357IU | 7% |
| Vitamin C | 18mg | 20% |
| Calcium | 86mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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