Ingredients:

  • 1 lb (450g) salmon fillets, skinless, cut into bite-sized pieces
  • 1 can (14 oz or 400 ml) coconut milk, full-fat
  • 2 tablespoons curry powder
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 2 tablespoons vegetable oil
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice, freshly squeezed
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish
  • Optional: 1-2 green chilies, sliced

Instructions:

  1. Chop onion, mince garlic, and grate ginger. Cut salmon into bite-sized pieces and season with salt and pepper.
  2. Heat vegetable oil in a large skillet over medium heat. Add onion, cooking until translucent (about 3-4 minutes).
  3. Stir in garlic and ginger; sauté for an additional 1-2 minutes until fragrant.
  4. Add curry powder to the skillet; stir to coat the aromatics (30 seconds).
  5. Pour in coconut milk and soy sauce; bring to a gentle simmer, stirring frequently.
  6. Carefully add salmon pieces to the curry; cook until the salmon is opaque and flakes easily (about 5-6 minutes).
  7. Stir in lime juice, and adjust seasoning with salt and pepper as needed.
  8. Remove from heat. Garnish with fresh cilantro and optional green chilies. Serve the curry over steamed rice or quinoa with lime wedges on the side.