Indian Salmon Curry Recipe without Coconut Milk.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

salmon fillets

🥗Healthier: trout fillets

💰Cheaper: tilapia fillets

Tilapia is a more affordable fish option.

Toast cumin and coriander seeds in a dry pan over medium heat until fragrant, about 1-2 minutes.

Add garam masala for 10-15 seconds before removing from heat; grind to a powder in a mortar.

Remove skin and bones from salmon, cut fillet into 4-6 equal pieces, and salt both sides.

Peel and cube a large onion, grate ginger and garlic, and set aside.

Prepare green chili by cutting off the tails, tapping with a knife, and crushing out the seeds; chop and set aside.

Remove stems from tomatoes, cut in half, and slice into small pieces; set aside.

Chop cilantro leaves coarsely and set aside.

Heat oil in a frying pan over medium heat and fry salmon pieces on all sides until golden, about 3 minutes total; transfer to a plate.

In the same frying pan, add onions and cook until soft, about 5-6 minutes, stirring frequently.

Add chopped chili and cook for 2-3 minutes, then add the ground spice mixture and turmeric; mix well.

Add sliced tomatoes, stir, cover, and cook over low heat for 5-6 minutes, stirring occasionally.

Add water and salt, bring to a gentle boil, and squeeze in the juice of half a lime; adjust salt to taste.

Make indentations in the sauce and place salmon pieces in them; cover and simmer for a couple of minutes over low heat.

Remove from heat, plate the sauce, and top with salmon, garnished with chopped cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens