Description
This vibrant Salmon and Cherry Tomato Curry combines tender salmon fillets simmered in a fragrant, spiced coconut milk sauce with fresh cherry tomatoes and spinach. Enhanced with garlic, ginger, and warming spices, this curry is a delightful, wholesome dish served over rice and garnished with fresh herbs for a flavorful, satisfying meal.
Ingredients
Scale
Salmon
- 4 (6-ounce) salmon fillets, skin removed
- Salt and freshly ground black pepper, to season
Curry Base
- 2 tablespoons ghee or coconut oil
- 3 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 1 bird’s-eye chile, or other small chile, sliced
- ½ teaspoon cumin seeds
- 1 pound cherry tomatoes
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- 1 (14-ounce) can coconut milk
- 5 ounces chopped fresh spinach or baby spinach
To Serve
- Cooked rice
- ¼ cup torn or chopped mint, basil, or cilantro leaves
Instructions
- Season the salmon: Pat the salmon fillets dry and season both sides generously with salt and freshly ground black pepper. Set aside to allow the seasoning to meld while preparing the curry base.
- Prepare the curry base: In a large lidded skillet or saucepan, heat the ghee or coconut oil over medium heat. Add the minced garlic, ginger, and sliced bird’s-eye chile. Sauté for 2 to 3 minutes, stirring frequently, until the mixture is golden brown and fragrant. Season with salt and pepper to enhance flavors.
- Add spices and tomatoes: Sprinkle in the cumin seeds and toast them for about 15 seconds until aromatic. Then stir in the cherry tomatoes, ground coriander, and ground turmeric, combining well to incorporate all spices with the tomatoes.
- Simmer with coconut milk: Pour in the coconut milk and season lightly with salt. Leave the curry uncovered and cook for 6 to 8 minutes, allowing the liquid to reduce slightly and for the tomato skins to burst, intensifying the flavor.
- Add spinach and salmon: Stir in the chopped fresh spinach gently until wilted. Carefully nestle the salmon fillets into the curry sauce, submerging them as much as possible. Cover the pan and simmer over medium-low heat for 4 to 7 minutes, or until the salmon is fully cooked through and flakes easily.
- Serve and garnish: Spoon the curry over cooked rice and garnish with torn or chopped fresh mint, basil, or cilantro leaves for a fresh herbal finish. Serve immediately and enjoy.
Notes
- For extra heat, add more sliced chiles or a pinch of chili powder.
- Ghee can be substituted with coconut oil for a dairy-free version.
- Ensure salmon is cooked to an internal temperature of 145°F (63°C) for safety.
- Use fresh herbs at the end to keep their vibrant flavor and aroma.
- Leftover curry can be refrigerated for up to 2 days and gently reheated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: salmon curry, cherry tomato curry, coconut milk curry, Indian-inspired seafood, healthy salmon recipe, quick curry recipe
