Description
A flavorful and aromatic salmon coconut curry with a hint of spice from scotch bonnet peppers. Perfect for a dinner party or weeknight meal.
Ingredients
Scale
- 1.5 lbs fresh salmon fillets
- 1 can (14 oz) coconut milk
- 1–2 scotch bonnet peppers, seeded and minced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1 tbsp vegetable oil
- 1 lime, juiced
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- Heat oil in a large pan over medium heat. Add diced onions and cook until translucent, about 3-4 minutes.
- Add minced garlic, grated ginger, and scotch bonnet peppers. Sauté for 1-2 minutes until fragrant.
- Stir in curry powder and turmeric. Cook for 30 seconds to bloom the spices.
- Pour in coconut milk and bring to a gentle simmer. Let it reduce slightly for about 5 minutes.
- Season salmon fillets with salt and pepper, then add them to the pan, skin-side up if applicable.
- Cover and cook for 10-12 minutes until salmon is opaque outside but still slightly translucent in the center.
- Remove from heat, squeeze lime juice over the curry, and garnish with fresh cilantro before serving.
Notes
- Adjust the amount of scotch bonnet peppers based on your heat preference.
- For a thicker sauce, simmer the coconut milk longer before adding the salmon.
- This dish pairs well with rice or naan bread.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean-Fusion
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 3g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg
Keywords: salmon curry, coconut curry, spicy fish, scotch bonnet, dinner party, Caribbean
