Salmon in Coconut Lime Indian Curry

This salmon in coconut lime Indian curry is a flavorful, creamy dish that combines tender salmon with a rich, spiced coconut sauce. The blend of aromatic spices, fresh lime, and coconut milk creates a comforting meal that’s perfect over rice or with warm naan.

Why You’ll Love This Recipe?

This dish brings together bold Indian flavors with the freshness of lime and the richness of coconut milk. It’s easy to make, packed with nutrients, and perfect for weeknight dinners or special occasions.

Ingredients

Here’s what you’ll need. The full list of ingredients is below.

• salmon fillets
• oil (coconut or vegetable)
• onion, finely chopped
• cloves, minced
• ginger, grated
• cumin
• coriander
• turmeric
• chili powder (adjust to taste)
• garam masala
• coconut milk
• diced tomatoes
• tomato paste
• Juice lime
• Zest lime
• Salt and black pepper, to taste
• fresh cilantro, chopped (for garnish)

How to Make Salmon in Coconut Lime Indian Curry

Sear the Salmon

Heat oil in a pan and sear the salmon fillets for a couple of minutes per side. Remove and set aside.

Sauté the Aromatics

In the same pan, sauté onions until soft, then add garlic and ginger, cooking until fragrant.

Build the Curry Base

Stir in tomatoes, curry powder, turmeric, garam masala, and red chili powder. Cook until the tomatoes break down.

Add Coconut Milk and Lime

Pour in coconut milk and squeeze in fresh lime juice. Stir everything together and let it simmer.

Return the Salmon

Place the seared salmon back into the pan, cover, and let it cook gently in the sauce.

Garnish and Serve

Sprinkle fresh cilantro on top and serve hot with rice or naan.

Expert Tips and Tricks

• Use fresh lime juice for the best flavor.
• Don’t overcook the salmon; it should be tender and flaky.
• Adjust spice levels based on your preference.
• Add a splash of water if the curry thickens too much.

Recipe Variations and Possible Substitutions

• Swap salmon for shrimp or chicken for a different protein.
• Add spinach or bell peppers for extra veggies.
• Use coconut cream for an even richer curry.
• Substitute lime with lemon if needed.

Serving and Pairing Suggestions

This dish pairs perfectly with:

• Steamed basmati rice
• Garlic naan or roti
• A side of cucumber raita
• Chilled mango lassi

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to two days. Reheat gently on the stove over low heat, adding a splash of water if needed to loosen the sauce.

FAQs

Can I make this curry ahead of time? Yes! The flavors deepen over time, making it even tastier the next day.

What’s the best way to keep salmon from overcooking? Simmer gently in the sauce and remove from heat once it flakes easily.

Can I make this curry dairy-free? Yes, it’s naturally dairy-free since it uses coconut milk.

How do I balance the spice level? Reduce or omit the red chili powder for a milder version.

Conclusion

This salmon in coconut lime Indian curry is a simple yet flavorful dish that’s rich, creamy, and packed with spice. It’s an easy way to enjoy a comforting meal with minimal effort. Give it a try and enjoy every bite!

Print