Indian Spiced Salmon with Tomato-Coconut Curry
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Indian · 40 min · Fish · pescatarian, low-carb, high-protein
425 cal
30g protein
20g carbs
25g fat
per serving · estimated
Ingredients
- 4 (6 oz each) Salmon fillets
- 1/2 cup Coconut milk
- 1 can (14 oz) Canned diced tomatoes
- 1 medium Onion
- 2 Garlic cloves
- 1 inch piece Ginger
- 1/2 tsp Garam masala
- 1/4 tsp Turmeric powder
- 1/2 tsp Cumin powder
- 1/4 tsp Red chili powder
- 1 tbsp Vegetable oil
- 1/4 cup Fresh cilantro
- to taste Salt
Method (tap to check — screen stays awake)
- Heat oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Add minced garlic and grated ginger; cook for 1 minute until fragrant.
- Stir in garam masala, turmeric, cumin, and red chili powder; cook for 30 seconds to toast the spices.
- Pour in diced tomatoes and coconut milk; bring to a simmer. Cook for 10 minutes, allowing the sauce to thicken slightly.
- Season the salmon fillets with salt. Gently place them into the curry sauce, skin side down if applicable.
- Cover and cook for 8-10 minutes, or until the salmon is cooked through and flakes easily.
- Garnish with chopped cilantro before serving. Serve hot with rice or naan.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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