Creamy Coconut Salmon Curry
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A rich and creamy coconut salmon curry that’s quick, healthy, and packed with flavour. Perfect for a high-protein weeknight dinner, this dish pairs beautifully with rice and vegetables for a wholesome meal.
5 mins
15 mins
20 mins
| 4 | Salmon fillets | |
| 400 ml | Coconut milk | |
| 1 tsp | Medium curry powder | |
| 1 tsp | Chilli powder | |
| 1 | White onion | |
| 2 | Tomatoes | |
| 1 tbsp | Cooking oil | |
| 2 tbsp | Tomato puree | |
| 1 tsp | Ground cumin | |
| Optional garnish | Lime | |
| To taste | Salt and pepper | |
| 2 | Garlic cloves |
Pre-slice the skin of the salmon fillets if desired. Peel and dice your onion and garlic and finely dice the tomatoes.
Heat the cooking oil in a pan over medium heat and fry the diced onion, garlic, and tomatoes until softened.
Stir in the tomato puree, curry powder, ground cumin, and chilli powder, cooking until a paste forms.
Pour in the coconut milk and mix until fully blended. Season with salt and pepper.
Add the salmon fillets to the pan, coating them in the sauce with a spoon. Cover with a lid and cook for 8–12 minutes, depending on the thickness of the fillets, until the fish is cooked through.
Serve with steamed vegetables and cooked rice, finishing with a squeeze of fresh lime juice.
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