CURRY SALMON RECIPE / HOW TO MAKE CURRY SALMON

salmon fillets

🥗Healthier: trout

💰Cheaper: mackerel

Mackerel is more affordable and has a similar flavor profile.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Evaporated milk is less expensive and can mimic creaminess.

scotch bonnet pepper

🥗Healthier: habanero pepper

💰Cheaper: jalapeño pepper

Jalapeños are milder and more widely available.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric

Turmeric can be used for color and flavor at a lower cost.

Cut the salmon into desired sizes on a cutting board.

Season the salmon with onion powder, garlic powder, all-purpose seasoning, salt, and black pepper on both sides.

Dissolve a fish stock cube in half a cup of hot water.

Chop green and yellow bell peppers, carrots, and scallions for cooking and garnish.

Heat about a tablespoon of vegetable oil in a pot.

Add curry powder to the hot oil and let it burn for about 1-2 minutes.

Add chopped onion and stir, letting it cook for another minute.

Add the chopped sweet peppers and stir, cooking for about 2 minutes.

Pour in the dissolved fish stock and add the carrots, stirring to combine.

Cover and let it cook for 10 minutes, stirring occasionally.

After 5 minutes, optionally add ground cumin and stir, then cover again for the remaining 5 minutes.

Add the salmon to the pot, placing it gently into the mixture and spooning some sauce over it.

Cover and let the salmon cook for 6 minutes on medium to low heat.

Plate the salmon with the vegetables, ensuring the veggies are firm and not soggy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens