Salmon Coconut Curry


  • Fresh Atlantic Salmon (1 inch steak, cubed)
  • Red potato (1, cubed)
  • Power greens (2 cups, chopped)
  • Red onion (1/2 medium, chopped)
  • Ginger garlic paste (fresh, 2 tbsp)
  • Thai green chilli (2, chopped)
  • Coconut milk (1/2 cup)
  • Turmeric powder (1 tsp)
  • Black pepper powder (1/2 tsp)
  • Cayenne pepper powder (1/2 tsp)
  • Cumin powder (1/2 tsp)
  • Tamarind paste (1/2 tsp)
  • Paprika powder (1/4 tsp)
  • Coriander leaves (1/4 cup, ground to paste)
  • Salt
  • EV olive oil
  • Water (for consistency)

Serving(s) – 1 to 2


  1. On a pan, heat some olive oil and sauté  onions, ginger garlic paste and green chili until brown.
  2. Add potatoes and turmeric, black pepper, cayenne pepper, cumin and paprika powders. Add 1/4 cup water if too dry. Mix well and cover for 3 minutes.
  3. Add salmon and greens, mix, cover and let cook for 5 minutes. Sauté every minute to prevent burning.
  4. Add tamarind and coriander paste and coconut milk. Stir until thoroughly mixed and let the curry come to a boil for about 5 minutes.
  5. Finally, add salt to taste. Mix and let curry boil for 3 minutes.

Tip: Feel free to adjust the consistency of the curry by boiling to thickness or adding more water.

I served this spicy salmon coconut curry with quinoa and yogurt on the side.

Enjoy! 🙂

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