Coconut Salmon Curry

Ingredients

• 0.75 tsp Turmeric Powder (ground)
• 2 tsp Red Chili Powder (spicy)
• 0.5 tsp Coriander Seed Powder (ground coriander seeds)
• 0.25 tsp Black Pepper Powder (freshly ground)
• 0.5 tsp Fenugreek Powder (ground)
• 0.5 cup Grated Coconut (freshly grated)
• 2 inches Fresh Ginger (peeled, divided (1 inch for grinding, 1 inch thinly sliced for tempering))
• 13 pieces Pearl Onions (1 for grinding, 12 sliced lengthwise for curry)
• 3 cloves Garlic (1 sliced for grinding, 2 sliced for tempering)
• 1.25 cup Water (1/4 cup for grinding, remainder for cooking)
• 1 medium Tomato (sliced)
• 4 pieces Green Chili (1 sliced lengthwise for curry, 3 sliced (seeds removed) for tempering)
• 3 pieces Kodampuli Leaves (large pieces for easy removal)
• 2 sprigs Curry Leaves (fresh)
• 1.5 tsp Salt (adjust to taste)
• 1.5 pounds Salmon Fillet with Skin (cut into bite‑size pieces, skin left on)
• 0.5 tsp Mustard Seeds (for tempering)
• 0.5 tsp Fenugreek Seeds (for tempering)
• 2 tbsp Cooking Oil (neutral oil such as vegetable or coconut oil)

Instructions

1. Toast the Whole Spices

   Place the turmeric, red chili, coriander seed, black pepper, and fenugreek powders in a dry iron pan over medium heat. Stir continuously for about 1½ minutes until fragrant, being careful not to let them burn.

   Time: PT2M

   Temperature: medium heat

2. Grind the Coconut Paste

   Add ½ cup grated coconut, 1‑inch piece of ginger (peeled), 1 pearl onion, and 1 sliced garlic clove to the blender. Add ¼ cup water and blend to a smooth, creamy paste. Transfer to a small bowl and stir in the remaining water to make it pourable.

   Time: PT5M

3. Combine Paste with Aromatics

   Pour the coconut paste into the same iron pan. Add the extra ¼ tsp turmeric powder, the sliced tomato, the remaining 12 sliced pearl onions, the sliced green chili, the kodampuli pieces, and the curry‑leaf sprigs. Sprinkle 1 tsp salt and add enough water (about ½‑¾ cup) to create a thin gravy.

   Time: PT5M

   Temperature: medium‑high heat

4. Bring to a Boil

   Increase the heat and bring the mixture to a rolling boil, then reduce to medium heat and let it simmer for 2‑3 minutes to meld the flavors.

   Time: PT3M

   Temperature: medium heat

5. Add Salmon

   Gently place the salmon pieces, skin side down, into the simmering curry. Add about ¼ cup hot water (the fish will release its own moisture). Cover the pan and cook for 10‑12 minutes, or until the salmon is opaque and flakes easily.

   Time: PT12M

   Temperature: medium heat

6. Season and Finish Cooking

   Taste the curry and adjust salt if needed (add up to ½ tsp more). If the sauce is too thick, add a splash of water. Turn off the heat and let the curry sit, covered, for 2 minutes.

   Time: PT2M

7. Prepare the Tempering (Tadka)

   In a small separate pan, heat 2 tbsp oil over medium heat. Add ½ tsp mustard seeds and ½ tsp fenugreek seeds; let them sputter. Add the remaining 1‑inch ginger (thinly sliced), 2 sliced garlic cloves, and the 3 sliced green chilis (seeds removed). Fry until golden brown, then add the remaining curry‑leaf sprigs.

   Time: PT3M

   Temperature: medium heat

8. Finish the Curry

   Pour the hot tempering over the cooked salmon curry, cover, and let it sit for 1 minute so the flavors meld.

   Time: PT1M

9. Serve

   Serve the coconut salmon curry hot with steamed rice, tapioca pearls, or your favorite grain. Garnish with fresh coriander if desired.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

8g

Fat

22g

Fiber

2g