Ingredients and Weight:
- 1 pound boneless, skinless salmon fillets (or any firm white fish)
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon red chili powder (or to taste)
- 1 (14-ounce) can coconut milk
- 1/2 cup water
- 1/2 teaspoon salt
- 1 tablespoon chopped cilantro for garnish
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Cut the salmon into bite-sized pieces and set aside.
- Heat a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes.
- Add the garlic, ginger-garlic paste, turmeric, cumin, coriander, and chili powder. Cook, stirring constantly, for 1 minute, or until fragrant.
- Stir in the coconut milk and water. Bring to a boil, then reduce heat to low and simmer for 10 minutes, or until the sauce has thickened.
- Add the salmon pieces and salt. Cook, stirring occasionally, for 10-15 minutes, or until the fish is cooked through.
- Garnish with cilantro and serve hot with rice or your choice of bread.
Nutritional Information (per serving):
- Calories: 250
- Protein: 20 grams
- Carbohydrates: 25 grams
- Fat: 10 grams
Dish Characteristics:
- Rich and flavorful
- Creamy and aromatic
- Mildly spicy
- Serves 8
User Comments:
- "This curry was amazing! The flavors were perfectly balanced and the fish was cooked to perfection."
- "I'm not usually a fan of fish curries, but this one was delicious. The coconut milk made it creamy and flavorful."
- "I loved the subtle spice level of this dish. It was perfect for my American taste buds."
Special Precautions and Tips:
- If you don't have salmon, you can use any other firm white fish, such as cod, haddock, or tilapia.
- For a spicier curry, adjust the amount of chili powder to your preference.
- Serve this curry with basmati rice, naan bread, or your choice of side dish.
