Name: Salmon in Coconut Lime Indian Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: Salmon fillets – 4 fillets (approximately 1.5 pounds or 680g); Coconut milk – 1 can (13.5 oz / 400ml); Onion – 1 medium onion, finely chopped; Garlic – 4 cloves, minced; Ginger – 1-inch piece, grated or finely chopped; Tomatoes – 2 medium tomatoes, chopped; Lime juice – 2 tablespoons (freshly squeezed); Indian spices: Cumin – 1 teaspoon; Turmeric – 1/2 teaspoon; Coriander – 1 teaspoon; Garam masala – 1 teaspoon; Chili powder – 1/2 teaspoon (adjust to taste); Fresh cilantro – 1/4 cup, chopped (for garnish)

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If you’re looking for a flavorful, creamy, and slightly tangy dish that comes together easily, this Salmon in Coconut Lime Indian Curry is a must-try. It’s rich with Indian spices, balanced with the freshness of lime, and the creaminess of coconut milk makes it an irresistible meal. Serve it over rice or with naan for a satisfying dinner that feels like comfort food but with an exotic twist.

Why You’ll Love This Recipe

Packed with bold Indian flavors
Creamy and comforting with a hint of freshness from lime
Quick and easy to make
Perfect for serving with rice or warm naan

Ingredients

Here’s what you’ll need to bring this delicious curry to life:

Salmon fillets
Coconut milk
Onion
Garlic
Ginger
Tomatoes
Lime juice
Indian spices (cumin, turmeric, coriander, garam masala, chili powder)
Fresh cilantro

Full list of ingredients and measurements is in the recipe card below!

How to Make Salmon in Coconut Lime Indian Curry

Step 1: Sauté the Aromatics

Heat oil in a pan and sauté the onions until golden. Add garlic and ginger, cooking for another minute until fragrant.

Step 2: Add the Spices and Tomatoes

Stir in the cumin, turmeric, coriander, garam masala, and chili powder. Let the spices bloom for a few seconds before adding chopped tomatoes. Cook until the tomatoes break down and the mixture thickens.

Step 3: Pour in the Coconut Milk

Once the tomatoes are soft, pour in the coconut milk and bring it to a simmer. Let it cook for a few minutes to allow the flavors to meld.

Step 4: Cook the Salmon

Gently place the salmon fillets into the sauce and let them simmer for about 5-7 minutes until cooked through. Squeeze in fresh lime juice for brightness.

Step 5: Garnish and Serve

Sprinkle with fresh cilantro and serve over steamed rice or with naan.

Expert Tips and Tricks

Use fresh salmon for the best flavor and texture.
Don’t overcook the salmon—it should be tender and flaky.
Adjust the spice level to your preference by adding more or less chili powder.

Recipe Variations and Possible Substitutions

Swap salmon for shrimp or firm white fish like cod.
Use Greek yogurt instead of coconut milk for a lighter option.
Add spinach or bell peppers for extra vegetables.

Serving and Pairing Suggestions

This dish pairs beautifully with:

Steamed basmati rice to soak up the curry sauce
Warm naan for scooping up every bite
Cucumber raita for a cool and refreshing contrast
Mango chutney for a sweet and tangy complement

Storage and Reheating Tips

Refrigerate leftovers in an airtight container for up to 2 days.
Reheat gently on the stovetop over low heat, adding a splash of coconut milk or water if needed.
Avoid microwaving for too long to prevent the salmon from drying out.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, canned diced tomatoes work well and can save prep time.

Can I make this curry ahead of time?

Yes! The flavors deepen over time, making it even better the next day.

What can I use instead of lime juice?

Lemon juice is a great alternative if you don’t have lime on hand.

Can I make this dish vegan?

Absolutely! Swap salmon for tofu or chickpeas and use vegetable broth instead of fish stock.

Conclusion

This Salmon in Coconut Lime Indian Curry is a delicious way to enjoy bold Indian flavors with minimal effort. Whether you serve it with rice or naan, it’s a comforting, satisfying dish that’s sure to become a favorite. Give it a try, and enjoy a taste of something special!

Salmon in Coconut Lime Indian Curry

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This creamy and tangy Salmon in Coconut Lime Indian Curry combines rich Indian spices, the freshness of lime, and the luxurious texture of coconut milk. It’s quick, easy, and perfect for serving over rice or with naan, offering a comforting yet exotic meal.

Author: Touria Elkoudssi
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Indian
Diet: Gluten Free

Instructions

Sauté the Aromatics: Heat oil in a pan and sauté the onions until golden. Add garlic and ginger, cooking for another minute until fragrant.
Add the Spices and Tomatoes: Stir in cumin, turmeric, coriander, garam masala, and chili powder. Let the spices bloom for a few seconds before adding chopped tomatoes. Cook until the tomatoes break down and the mixture thickens.
Pour in the Coconut Milk: Once the tomatoes are soft, pour in the coconut milk and bring it to a simmer. Let it cook for a few minutes to allow the flavors to meld.
Cook the Salmon: Gently place the salmon fillets into the sauce and let them simmer for about 5-7 minutes until cooked through. Squeeze in fresh lime juice for brightness.
Garnish and Serve: Sprinkle with fresh cilantro and serve over steamed rice or with naan.