Spicy Indian 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

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 4 (6 oz each) Salmon fillets
• 1 can (13.5 oz) Coconut milk
• 2 medium Tomatoes
• 1 large Onion
• 2 Garlic cloves
• 1 inch piece Ginger
• 1 tbsp Vegetable oil
• 1/2 tsp Garam masala
• 1/4 tsp Turmeric powder
• 1/4 tsp Cumin powder
• 1/4 tsp (adjust to taste) Red chili powder
• to taste Salt
• 2 tbsp chopped Fresh cilantro

Method (tap to check — screen stays awake)

1. Dice the tomatoes and finely chop the onion, garlic, and ginger.
2. Heat oil in a large pan over medium heat. Add onion, garlic, and ginger; sauté until fragrant and translucent, about 3-4 minutes.
3. Add tomatoes, garam masala, turmeric, cumin, red chili powder, and salt. Cook for 8-10 minutes until the tomatoes break down and the sauce thickens.
4. Pour in the coconut milk, stir well, and simmer for 5 minutes to combine flavors.
5. Meanwhile, season the salmon fillets with a pinch of salt and a sprinkle of chili powder.
6. Gently place the salmon fillets into the curry. Cover and cook for 8-10 minutes until the salmon is cooked through and flakes easily.
7. Garnish with chopped cilantro before serving.
8. Serve hot with steamed basmati rice or naan.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook