Prepare to tantalize your taste buds with a dish that promises to transport you straight to the vibrant streets of India! This Curried Salmon with Poppadoms is not just a meal – it's a sensory explosion that combines the rich, creamy texture of perfectly cooked salmon with the bold, aromatic spices of a classic curry. Imagine diving into a plate where tender salmon swims in a luxurious coconut milk sauce, accompanied by crispy, light poppadoms that add an irresistible crunch to every bite. Whether you're a seafood lover, a curry enthusiast, or simply someone looking to impress dinner guests, this recipe is your ticket to culinary greatness!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 2 tablespoons curry powder
- 1 can coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- Salt and pepper to taste
- 4 poppadoms
Instructions
- Begin by gathering all your ingredients: 4 salmon fillets, 2 tablespoons of curry powder, 1 can of coconut milk, 1 chopped onion, 2 minced cloves of garlic, 1 tablespoon of grated ginger, salt, pepper, and 4 poppadoms.
- In a large skillet or frying pan, heat a tablespoon of oil over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes, or until it becomes translucent and soft.
- Add the minced garlic and grated ginger to the pan, stirring for an additional 1-2 minutes until fragrant.
- Sprinkle the curry powder into the pan and stir well to combine, cooking for another minute to toast the spices slightly.
- Pour the can of coconut milk into the skillet, stirring to combine all the ingredients. Bring the mixture to a gentle simmer.
- Season the sauce with salt and pepper to taste. Allow it to cook for about 5 minutes, letting the flavors meld together.
- Carefully place the salmon fillets into the skillet, skin-side down if applicable. Spoon some of the sauce over the top of each fillet.
- Cover the skillet and let the salmon cook for about 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
- While the salmon is cooking, prepare the poppadoms. Heat a small amount of oil in another pan over medium heat or use a microwave. Fry or microwave the poppadoms according to package instructions until they are crispy and puffed up.
- Once the salmon is done, remove the skillet from the heat. Serve the curried salmon on plates, drizzling extra sauce over the top if desired.
- Accompany the salmon with the crispy poppadoms on the side for a delightful crunch.
- Enjoy your delicious Curried Salmon with Poppadoms!
Tips
- Spice Selection: Use fresh, high-quality curry powder for the most authentic and vibrant flavor. If possible, try to use a blend specifically designed for Indian cuisine.
- Salmon Perfection: Choose fresh, high-quality salmon fillets. Look for bright, firm flesh with a clean ocean smell. Wild-caught salmon often has a more robust flavor.
- Coconut Milk Trick: Shake the coconut milk can well before opening to ensure a smooth, well-mixed sauce. For an extra rich sauce, use full-fat coconut milk.
- Cooking the Salmon: Be careful not to overcook the salmon. It should be just opaque and flake easily. Cooking time may vary slightly depending on the thickness of your fillets.
- Poppadom Pro Tip: If frying poppadoms, watch them carefully as they can burn quickly. They typically take just seconds to crisp up, so keep a close eye on them.
- Flavor Enhancement: For an extra flavor boost, consider adding a squeeze of fresh lime juice just before serving to brighten up the dish.
- Serving Suggestion: Serve with a side of basmati rice or fresh naan bread to soak up the delicious curry sauce.
Nutrition Facts
Calories: 428kcal
Carbohydrates: 15g
Protein: 30g
Fat: 28g
Saturated Fat: 14g
Cholesterol: 70mg
