Golden Coconut Salmon Curry with Cumin Basmati Rice

Cubed salmon gently simmered in a golden curry and coconut sauce, paired with fluffy cumin basmati rice.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 5
• Cuisine: Indian
• Difficulty: Medium
• Cost: $6.75/serving

Dietary

• High-Protein
• Gluten-Free
• Nut-Free
• Egg-Free
• Soy-Free
• Pescatarian
• Low-Sugar

Tags

• comfort food
• rich
• spicy
• boil

Ingredients

• 2 pound salmon fillets (skinned, cut into 1-inch cubes)
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon chili powder
• 1 teaspoon salt
• 2 tablespoon vegetable oil
• 1 can coconut milk
• 1 can tomato sauce
• 1.5 cup basmati rice (uncooked)
• 3 cup water
• 1 tablespoon unsalted butter

Instructions

1. Melt unsalted butter in a medium pot over medium heat. Add half of ground cumin and toast for 30 seconds. Add basmati rice and water with 1/2 tsp salt, bring to a boil, cover, and simmer on low for 15 minutes.
2. Heat vegetable oil in a deep skillet over medium heat. Stir in curry powder, turmeric, chili powder, and remaining ground cumin. Toast for 1 minute until fragrant.
3. Pour in tomato sauce, coconut milk, and remaining 1/2 tsp salt. Simmer gently for 5 minutes.
4. Add cubed salmon fillets to the simmering coconut curry sauce. Cover and cook gently for 7 to 8 minutes until salmon is tender and cooked through.
5. Serve hot golden salmon curry over scoops of fluffy cumin basmati rice.

Nutrition (per serving)

• Calories: 764
• Protein: 44.3 g
• Carbohydrates: 52.6 g
• Fat: 44.1 g
• Fiber: 2.1 g
• Sodium: 934 mg
• Saturated Fat: 16.5 g
• Sugar: 5.3 g
• Cholesterol: 110 mg