Salmon Coconut Milk Curry
Serves 4
15 mins prep
15 mins cook
30 mins total
This easy-to-make Salmon and Coconut Milk Curry is inspired by Kerala's Varutha Meen Thengapal Curry. It features marinated salmon pieces air fried for 8 minutes and then simmered in a flavorful coconut milk sauce with spices and aromatics. Perfect for a quick dinner served with rice or appams.
0 servings
1: Air fry the marinated fish and set aside. Cook at 400°F for 8 minutes, then discard the skin. 2: Heat coconut oil over medium-high heat, add curry leaves, and let them pop. 3: Add sliced onions and cook until translucent. 4: Add ginger and green chilies, sauté for 1-2 minutes. 5: Stir in chili powder, coriander powder, and turmeric. Cook for 1 minute. 6: Pour in coconut milk (reserve some cream for garnish) and add vinegar. 7: Add the cooked fish into the curry, thin with water if needed, and stir gently. 8: Season with salt and pepper, allow to cook for a couple of minutes. 9: Turn off the heat, garnish with leftover coconut cream, and serve with rice or appams.
