Salmon Coconut Milk Curry

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.