Sri Lanka Curry Salmon
Servings: 4
Rich, fragrant, and bursting with bold Sri Lankan flavors, this creamy salmon curry is the perfect balance of heat, tang, and spice. Tender chunks of salmon simmer in a luscious coconut milk sauce infused with aromatic spices, zesty tamarind, and a kick of green chilies. Serve it over fluffy rice for an irresistible meal that’s both comforting and vibrant!
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Ingredients
- 500 g salmon fillets skin on
- 2 tbsp vegetable oil
- 1 onion finely chopped
- 2 tbsp Sri Lankan curry powder
- 1/2 tsp ground turmeric
- 1/2 tsp ground coriander
- 1/2 tsp fenugreek seeds
- 1 can 400ml coconut milk
- 1 cup 240ml water
- 1 tbsp soy sauce or tamari
- Salt to taste
- Fresh coriander
- Cooked rice for serving
Instructions
- Heat vegetable oil in a large pan over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Add Sri Lankan curry powder, ground turmeric, ground coriander, and fenugreek seeds (if using). Cook for 1-2 minutes, stirring constantly to toast the spices.
- Pour in the coconut milk, water and soy sauce. Stir to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes
- Heat a frying pan to medium to high heat. Use a paper towel to pat dry the salmon fillets to remove any moisture.
- Drizzle oil olive over the fillets and season with salt. Add fillets to the frypan with the skin down. Cook until the skin is crispy.
- To serve, add cooked rice to a plate. Spoon the curry over the rice and top with the cooked salmon. Garnish with limes, coriander and fresh chillies.