Ingredients with Measurements:
- 1 pound salmon fillet, cut into bite-sized pieces
- 2 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 can (14 oz) coconut milk
- 1/2 cup water
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the onion, garlic, and ginger, and sauté for 2-3 minutes until fragrant.
3. Add the potatoes and cook for 5-7 minutes until they start to soften.
4. Add the curry powder, turmeric, cumin, coriander, paprika, and cayenne pepper, and stir to combine.
5. Add the salmon pieces and cook for 2-3 minutes until they start to turn opaque.
6. Pour in the coconut milk and water, and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes until the potatoes are tender and the salmon is cooked through.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh cilantro if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 390
- Fat: 25g
- Carbohydrates: 20g
- Protein: 23g
Substitutions for ingredients:
- You can use any type of fish instead of salmon, such as cod, tilapia, or shrimp.
- Sweet potatoes or butternut squash can be used instead of regular potatoes.
- You can use olive oil instead of vegetable oil.
Variations:
- Add vegetables such as bell peppers, carrots, or green beans for extra nutrition and flavor.
- Use different spices such as garam masala, cinnamon, or cardamom for a different flavor profile.
- Make it vegetarian by omitting the salmon and adding chickpeas or tofu instead.
Tips and tricks:
- Cut the salmon into bite-sized pieces to ensure even cooking.
- Use fresh ginger for the best flavor.
- Adjust the amount of spices to your liking.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with a side of rice or naan bread.
Garnishes:
- Fresh cilantro, chopped
- Sliced green onions
- Sliced red chili peppers
Pairings:
- Serve with a side of rice or naan bread.
Suggested side dishes:
- Cucumber Raita
- Mango Chutney
- Roasted Vegetables
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the salmon is cooked through before serving.
Food history:
- Curry is a popular dish in many cultures, including Indian, Thai, and Caribbean.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with a side of rice or naan bread.
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