Coconutty Salmon Curry

Coconutty Salmon Curry is a creamy and flavorful dish that combines tender salmon chunks with rich coconut milk and aromatic spices. This curry is mildly spiced, allowing the natural sweetness of coconut and the richness of salmon to shine through, making it a delightful meal for any occasion.

For a Serving Size of Two:

Ingredients:

• 200 grams salmon fillets, cut into chunks
• 200 ml coconut milk (light or full-fat)
• 1 small onion, finely chopped (50 grams)
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tbsp curry powder
• 1/2 tsp turmeric powder
• 1/2 tsp cumin powder
• 1/2 tsp chili powder (optional for heat)
• 1 tbsp coconut oil or olive oil
• 50 grams cherry tomatoes, halved
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Procedure:

1. Saute the Aromatics: Heat coconut oil in a skillet over medium heat. Add the chopped onions and sauté until they turn translucent, about 3-4 minutes. Stir in the minced garlic and grated ginger and cook for another 1-2 minutes until fragrant.
2. Add Spices: Add curry powder, turmeric, cumin, and chili powder (if using) to the skillet. Stir for 1 minute to release the flavors of the spices.
3. Add Coconut Milk: Pour in the coconut milk and bring the mixture to a simmer. Add salt and pepper to taste, and let it cook for about 5 minutes, allowing the flavors to meld together.
4. Cook the Salmon: Gently add the salmon chunks to the skillet, making sure they are submerged in the sauce. Simmer for 6-8 minutes until the salmon is cooked through and flakes easily with a fork.
5. Finish with Lemon: Stir in the halved cherry tomatoes and drizzle lemon juice over the curry. Let it cook for another 2 minutes.
6. Serve: Garnish with fresh cilantro and serve with rice, quinoa, or flatbread.

Nutritional Benefits:

• Calories: 200 kcal
• Protein: 7 g
• Carbohydrates: 32.3 g
• Fat: 5.8 g