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Coconut Salmon Curry
A fragrant South Indian‑style salmon curry simmered in a creamy coconut‑based sauce with aromatic spices, fresh ginger, garlic, and a tempering of mustard and fenugreek seeds. Served best with steamed rice or tapioca.
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Critical Success Points
- • Toast the whole spices without burning them
- • Do not over‑cook the salmon; it should be removed as soon as it flakes
- • Temper the spices until golden but not burnt
- • Gently handle the fish to keep pieces intact
Safety Warnings
- • Hot oil can splatter during tempering – keep face away and use a splatter guard if needed
- • Salmon cooks quickly; overcooking makes it tough
- • Handle the hot pan with oven mitts to avoid burns
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