This salmon in coconut lime Indian curry recipe is a great fusion of flavors, combining the richness of seared salmon filets with the vibrant spices from Indian cuisine. This is one of my favorite fish recipes.
Coconut cream, zesty lime, ginger, garlic, and various spices like turmeric, cumin, fenugreek, and coriander with the heat of habanero make this curry absolutely delicious.
The salmon is first seared to perfection, seasoned with salt and pepper, and then nestled into a luxurious coconut lime curry. It's a delightful, aromatic dish that will impress your taste buds.
Ingredients for Salmon Coconut Lime Indian Curry
- Salmon Filets: I bought a boneless skinless Salmon filet from Costco and cut it into about 2-inch pieces.
- Oil: I am using olive oil for my recipe.
- Coconut Cream: my family likes the thickness of coconut cream over coconut milk in curries. It makes the sauce super creamy and rich. You do you!
- Lime (Zest and Juice): tangy lime juice and coconut cream are one phenomenal combination. Lime zest elevates that phenomenal status to extra phenomenal. Just saying! 😉
- Ginger: grated fresh Ginger gives a slightly spicy zing with a warm, pungent flavor to this recipe.
- Garlic: fish and garlic go great together. Freshly grated garlic has a great pungent aroma to it.
- Ground Cumin: ground cumin is a warm and earthy spice.
- Turmeric: you will always find turmeric in my authentic modern Indian recipes. Turmeric is an essential ingredient in South Asia.
- Dry Fenugreek Leaves: dry fenugreek leaves have a slightly bitter yet rich flavor. You can find dry fenugreek leaves (Kasuri methi) in Indian or international grocery stores or online.
- Ground Coriander: ground coriander gives a mild citrusy, slightly sweet flavor to the curry.
- Habanero Pepper: we love the combination of habanero, coconut, and lime. It is extremely spicy and fruity in flavor.
- Cilantro (Garnish): Cilantro is great for garnish in many Indian dishes. We love cilantro flavors.
Ingredient Substitutes
- If you aren't a fan of salmon, try another firm, flaky fish like trout, tilapia, or cod as substitutes.
- Freshly grated turmeric root for turmeric. Skip it if you do not have either.
- Vegetable oil, avocado oil, peanut oil, mustard oil, or grapeseed oil can be used as alternatives for olive oil.
- Coconut milk (though it's less creamy) or a mixture of coconut milk and heavy cream can be used.
- If limes are not available, you can use lemons as a substitute.
- Ground ginger can be used as a substitute in a pinch for grated ginger, though the flavor will not be the same.
- Garlic powder or garlic paste can be used instead of grated garlic.
- Scotch bonnet peppers or milder chili peppers like jalapenos can be used to adjust the level of spiciness.
- Flat-leaf parsley can be used as a garnish instead of cilantro.
Step-by-Step Guide to Perfect Salmon in Coconut Lime Indian Curry
- Start by searing the salmon filets. Pat them dry with paper towels and season with salt and black pepper.
- In a large skillet, heat 2 tablespoons of oil over medium-high heat. Once the oil is hot, add the salmon filets, skin side down.
- Sear the salmon for 3-4 minutes on each side or until it's golden brown. Remove the salmon from the pan and set it aside.
- In the same pan, add a little oil if needed. Add the grated ginger, grated garlic, and habanero(optional). Sauté for a minute or until fragrant.
- Stir in the turmeric, ground cumin, salt, dry fenugreek leaves, and ground coriander. Cook for another minute until the spices bloom.
- Pour in the coconut cream, lime zest, and lime juice. Stir everything together and let it come to a gentle simmer.
- Reduce the heat to low and let the curry simmer for 5-7 minutes, allowing the flavors to meld together.
- Place salmon fillets into the curry gently. If the curry thickens too much, you can add a little water or more coconut cream to reach your desired consistency.
- Taste the curry and adjust the salt and spice levels if needed.
How to Serve Salmon Curry
- Place a portion of cooked basmati rice on each plate.
- Carefully spoon the coconut lime curry sauce over the rice.
- Place the seared salmon filets on top of the curry.
- Garnish with freshly chopped cilantro.
- Serve it hot and enjoy! It's a delicious blend of creamy, tangy, and spicy flavors that pairs beautifully with tender seared salmon and fluffy basmati rice.
Storing and Reheating
- Store the leftover fish curry in an airtight container for up to 4 to 5 days in the refrigerator
- Reheat the curry in the microwave in a microwave-safe dish. You can reheat the curry in a saucepan on low-medium heat until heated.
More Indian Fish Recipes to Try
Fish recipes are one of my family's favorite meals. We try to cook fish at least once a week. You will enjoy other fish recipes I have on my blog if you like fish.
- Fish Tagine
- Oven-roasted mackerel
- Baked fish masala
- Tandoori Salmon Skewers
- Fish Biryani Recipe
- Indian Pomfret Curry
Salmon in Coconut Lime Indian Curry
The combination of ingredients in this salmon coconut lime Indian curry provides a comforting twist on traditional Indian cuisine. It's an excellent choice for those seeking a unique flavor experience.
Ingredients
- 1 whole salmon fillet , cut into 6 portions about 1 ½"-2" wide
- 2 tablespoons oil
- Salt and black pepper , to taste
For Curry
- 1 14 oz can coconut cream
- 1 medium lime , zest, and juice
- 1 tablespoon grated ginger
- 1 tablespoon grated garlic , about 4 to 5 cloves
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon salt , adjust to taste
- 1 teaspoon dry fenugreek leaves
- 1 teaspoon ground coriander
- 1 habanero pepper , finely chopped (adjust to spice preference)
- ¼ cup chopped cilantro , for garnish
Instructions
- Start by searing the salmon filets. Pat them dry with paper towels and season with salt and black pepper.
- In a large skillet, heat 2 tablespoons of oil over medium-high heat. Once the oil is hot, add the salmon filets, skin side down.
- Sear the salmon for 3-4 minutes on each side or until it's golden brown. Remove the salmon from the pan and set it aside.
- In the same pan, add a little oil if needed. Add the grated ginger, grated garlic, and habanero(optional). Sauté for a minute or until fragrant.
- Stir in the turmeric, ground cumin, salt, dry fenugreek leaves, and ground coriander. Cook for another minute until the spices bloom.
- Pour in the coconut cream, lime zest, and lime juice. Stir everything together and let it come to a gentle simmer.
- Reduce the heat to low and let the curry simmer for 5-7 minutes, allowing the flavors to meld together.
- Place salmon fillets into the curry gently. If the curry thickens too much, you can add a little water or more coconut cream to reach your desired consistency.
- Taste the curry and adjust the salt and spice levels if needed.
- Garnish with chopped cilantro. Serve it hot with plain basmati rice.
Nutrition Information
Calories: 548kcal ,Carbohydrates: 5.9g ,Protein: 49.5g ,Fat: 34.3g ,Saturated Fat: 13.1g ,Cholesterol: 140mg ,Sodium: 500mg ,Potassium: 179mg ,Fiber: 1.7g ,Sugar: 2g ,Calcium: 60mg ,Iron: 2mg
Nutrition information is sourced from a third-party application and should be considered as approximate figures for reference purposes only.
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