Salmon Curry

This Salmon Curry is an easy 1-pot meal with aromatic spices, coconut milk, veggies and tender cubes of salmon. Ready in under 30 minutes.

5 from 6 votes

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Course: Dinner

Cuisine: Indian

Keyword: fish curry, salmon curry

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings:

Calories: 259kcal

Author: Kate | You Say Potatoes

Equipment

large pot

Ingredients

1 tablespoon vegetable oil or ghee
1 onion finely diced
2 cloves garlic minced
1 teaspoon finely chopped fresh ginger
2 teaspoons ground turmeric
½ teaspoon chili powder
1 teaspoon ground cumin
1 tablespoon garam masala
2 tomatoes diced
1 ¼ ounce can coconut milk
1 pound salmon fillets skin removed, cut into cubes
1 cup green beans topped, tailed and cut in half
2 cups spinach

To serve:

Rice
Chopped cilantro
Lemon

Instructions

Add the oil to a large pot over medium-low heat. Add the onion and cook for 5 minutes, stirring often, or until soft but not browned. Stir in the garlic and ginger and cook for a further minute.
Stir in the turmeric, chili powder, cumin and garam masala and cook for 1 minute, then stir in the diced tomatoes.
Add the entire can of coconut milk (liquid and any solids) and stir. Allow the mixture to simmer for 10 minutes.
Gently stir in the salmon cubes and green beans and simmer for 8 minutes, or until the fish is cooked through. Don’t keep stirring, or the salmon could break apart. In the final minute, add the spinach, gently stir it in so you don’t break up the fish, and let it wilt.
Serve the salmon curry with rice, topped with chopped cilantro and a squeeze of lemon juice.

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Nutrition

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.