Name: Salmon in Coconut Lime Indian Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: Salmon fillets (skin-on or skinless) – 4 fillets (about 1 lb / 450g); Coconut milk – 1 can (13.5 oz / 400ml); Fresh lime juice – 2 tbsp (30ml); Onion – 1 medium, chopped; Garlic – 3 cloves, minced; Ginger – 1 tbsp (15g), grated; Tomato paste – 1 tbsp (15g); Ground turmeric – 1 tsp (2g); Ground cumin – 1 tsp (2g); Ground coriander – 1 tsp (2g); Ground cinnamon – 1/2 tsp (1g); Red chili powder (or paprika for less heat) – 1/2 tsp (1g); Fresh cilantro – 2 tbsp (30g), chopped (for garnish); Salt and pepper – to taste; Olive oil or ghee – 2 tbsp (30m

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If you’re in the mood for something a little different yet utterly comforting, this Salmon in Coconut Lime Indian Curry is exactly what you need. The creamy coconut milk, zesty lime, and fragrant spices blend together to create a dish that’s bold, fresh, and bursting with flavor. And don’t worry, it’s easier to make than you think—this one-pan wonder will be your new go-to for weeknight dinners or special occasions.

Why You’ll Love This Recipe?

You’ll love this dish because it hits all the right notes: it’s rich, creamy, and packed with layers of flavor. The salmon is perfectly cooked, absorbing all the delicious spices and coconut milk, while the lime adds a refreshing kick that makes the whole dish come alive. Plus, it’s incredibly quick—ready in just under 30 minutes! Whether you’re a curry lover or new to Indian-inspired flavors, this recipe is sure to become a favorite.

Ingredients
(Full list of ingredients can be found below)

Salmon fillets (skin-on or skinless)
Coconut milk
Fresh lime juice
Onion
Garlic
Ginger
Tomato paste
Ground turmeric
Ground cumin
Ground coriander
Ground cinnamon
Red chili powder (or paprika for less heat)
Fresh cilantro (for garnish)
Salt and pepper to taste
Olive oil or ghee (for cooking)

Directions

1. Prepare the Salmon

Start by seasoning your salmon fillets with salt and pepper. If you prefer, you can also sprinkle a little bit of ground turmeric and cumin for added flavor, but that’s totally optional. Set the salmon aside while you make the curry sauce.

2. Sauté Aromatics

In a large pan or skillet, heat some olive oil or ghee over medium heat. Add chopped onions, garlic, and ginger. Sauté for about 3-4 minutes until the onions become soft and translucent, and the kitchen starts to smell amazing.

3. Add the Spices

Once your aromatics are sautéed, it’s time to add the spices. Stir in the turmeric, cumin, coriander, cinnamon, and red chili powder. Let them cook for a minute to bring out their fragrance and deepen the flavor of the curry base.

4. Make the Curry Sauce

Next, add the tomato paste to the pan and stir it in. This adds a rich depth of flavor to the curry. Then, pour in the coconut milk, followed by fresh lime juice. Stir everything together and bring it to a gentle simmer. Taste and adjust the seasoning if necessary—add a pinch of salt or more lime juice if you want a tangier flavor.

5. Cook the Salmon

Carefully place the salmon fillets into the curry sauce, skin side down if you’re using skin-on fillets. Spoon some of the curry sauce over the top of the salmon. Cover the pan and let it simmer for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.

6. Garnish and Serve

Once the salmon is cooked, remove the pan from heat. Garnish the curry with fresh cilantro leaves and an extra squeeze of lime juice for brightness. Serve it immediately with steamed rice, naan, or a side of sautéed vegetables to soak up that creamy curry sauce.

Expert Tips and Tricks

For extra flavor: Marinate the salmon in a little lime juice, turmeric, and salt for 10-15 minutes before cooking to deepen the flavors.
Don’t overcook the salmon: Salmon cooks quickly, and you want it tender and flaky, not dry. Keep an eye on it and check with a fork after about 8 minutes of simmering.
Spice it up: If you like a spicier curry, you can add a fresh chopped green chili or a bit more red chili powder during cooking.

Recipe Variations and Possible Substitutions

Fish alternatives: If you don’t have salmon, this curry works wonderfully with other fish like cod, tilapia, or even shrimp.
Vegan version: Swap the salmon for tofu or chickpeas, and use coconut oil instead of ghee or olive oil. This will give you a hearty, plant-based version of the dish.
Add veggies: You can stir in vegetables like spinach, bell peppers, or zucchini into the curry for added texture and flavor. Just make sure to add them early enough to cook through.

Serving and Pairing Suggestions

This curry pairs beautifully with a variety of sides:

Rice: Serve it over fluffy basmati rice or even coconut rice for an extra touch of flavor.
Naan: Soft, pillowy naan bread is perfect for scooping up the curry sauce.
Vegetables: A side of roasted or sautéed vegetables like broccoli, carrots, or green beans works great with the richness of the curry.
Salad: A simple cucumber and tomato salad with a light vinaigrette adds a refreshing contrast to the creamy curry.

Storage and Reheating Tips

Leftovers can be stored in an airtight container in the fridge for up to 2 days. The curry sauce will keep well, but be mindful that the salmon might lose some of its texture. To reheat, warm the curry gently on the stovetop over low heat. Add a splash of water or coconut milk if the sauce thickens too much.

4 FAQs

Can I use frozen salmon for this recipe?
Yes, you can! Just be sure to thaw it thoroughly before cooking. If it’s frozen, I recommend giving it a quick pat dry with a paper towel to remove any excess moisture.
Is this recipe spicy?
The level of spice is mild to medium, but you can adjust it to your taste. If you prefer it spicier, add more red chili powder or fresh chopped chilies.
Can I make this curry ahead of time?
Yes, you can! This curry actually tastes even better the next day as the flavors continue to develop. Store it in the fridge and reheat gently when ready to serve.
Can I substitute regular milk for coconut milk?
You can use regular milk or cream, but coconut milk really gives this dish its signature richness and flavor. I wouldn’t recommend substituting unless you need to for dietary reasons.

Conclusion

This Salmon in Coconut Lime Indian Curry is everything you want in a dish—flavorful, satisfying, and incredibly easy to make. With tender salmon cooked in a fragrant, creamy curry sauce, it’s a perfect balance of richness and freshness. Whether you’re cooking for a special occasion or a quick weeknight meal, this recipe is sure to impress. So grab your ingredients, get cooking, and enjoy a taste of India right in your kitchen!

1. Prepare the Salmon

2. Sauté Aromatics

3. Add the Spices

4. Make the Curry Sauce

5. Cook the Salmon

6. Garnish and Serve

Salmon in Coconut Lime Indian Curry

Description

Ingredients

Instructions

Notes

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