Inspired by the cuisine of coastal India, along the west coast of the Indian peninsula, Mangalore Salmon with Coconut Milk is a super fast and easy curry that brings together the two main flavor elements of the region – fish and coconut. I’ve adapted it to use salmon and coconut milk with common Indian spices. This impressive dish comes together so fast that you’ll add it to your weeknight dinner rotation!

Ingredients

• 2 salmon filets, thawed if using frozen (prefer fresh)
• 1 tsp each cumin, coriander, and turmeric
• 1/2 tsp each red chili powder and ginger powder
• 1 tbsp freshly squeezed lemon juice
• 1 small red onion sliced thin
• 2 tsp of ginger-garlic paste (or finely minced ginger and garlic)
• 1 green bell pepper, chopped
• 1 can coconut milk
• A handful of fresh cilantro for garnish

Method

• Mix the spices in the lemon juice to make a paste. Cover the salmon with the marinade and set aside.
• Meanwhile, get all the other ingredients ready.
• Pour 2 tablespoons of oil in a heavy bottom sauté pan. Place the marinated salmon filets in the hot oil, skin side down. Let cook for about 3 minutes, then flip to other side for another 2 minutes. Salmon should be on the raw side (not fully cooked). Remove the fish from the pan and set aside.
• In the same pan, add the onions and bell peppers and sauté for about 5 minutes till the vegetables are soft.
• Now add the ginger-garlic paste and let it fry for another minute or so. Ginger-garlic paste is simply equal amount of fresh ginger and garlic, blended together with some lemon juice or white vinegar. This is handy to keep in the fridge for about a week. Recipe from Spicewalla linked in Ingredients list.
• Then add the coconut milk to form the gravy for the curry. Adjust seasonings at this point to taste (I have only added spices to the salmon so if you like more heat or spices, this is the time to add it). Reduce heat to low.
• Add the salmon back in to the pan for 2 minutes more and garnish with fresh cilantro.

Careful to not overcook the salmon – the heat from the gravy will continue to cook the salmon. Remember to salt the plate. Serve Mangalore Salmon with Coconut Milk with steamed rice for a healthy meal that looks like it took all day to put together!!