Salmon Curry with Mustard Greens
Delight your taste buds with this vibrant and nourishing Salmon Curry with Mustard Greens—a perfect harmony of creamy coconut milk, tender salmon, and the earthy bite of mustard greens. This flavorful curry is infused with aromatic spices like turmeric, cumin, and coriander, delivering a comforting dish that’s as satisfying as it is wholesome. Fresh garlic, ginger, and zesty lime juice add depth and brightness, while the quick prep and cook time make it an ideal weeknight meal. Serve it over steamed rice or warm flatbread for a hearty, restaurant-quality experience at home. Perfect for lovers of seafood and bold Indian-inspired flavors, this recipe is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g Salmon fillet
- 200 g Mustard greens
- 400 ml Coconut milk
- 1 medium Onion
- 3 Garlic cloves
- 1 tbsp Ginger
- 1 tsp Turmeric powder
- 1 tsp Coriander powder
- 1 tsp Ground cumin
- 0.5 tsp Red chili powder
- 1 tbsp Lime juice
- 2 tbsp Vegetable oil
- 1 tsp Salt
- 200 ml Water
- 2 tbsp Fresh cilantro (optional)
Instructions
Rinse and pat dry the salmon fillet. Cut it into 4 equal portions and set aside.
Wash the mustard greens thoroughly and chop them into bite-sized pieces. Set aside.
Finely chop the onion, mince the garlic, and grate the ginger.
Heat 2 tablespoons of vegetable oil in a large skillet or pan over medium heat.
Once the oil is hot, add the chopped onion and sauté until translucent, about 4-5 minutes.
Add the minced garlic and grated ginger to the pan, stirring for 1-2 minutes until fragrant.
Stir in the turmeric powder, coriander powder, ground cumin, and red chili powder. Cook the spices for 1 minute to release their aroma.
Pour in the coconut milk and water, stirring to combine. Bring the mixture to a gentle simmer.
Add the chopped mustard greens to the pan and cook for 3-4 minutes, until they start to wilt.
Carefully add the salmon fillet pieces to the curry. Season with salt and gently simmer for 10 minutes, or until the salmon is cooked through and opaque.
Stir in the lime juice for a touch of acidity and taste for seasoning, adjusting salt if necessary.
Remove the pan from the heat and garnish with fresh cilantro, if desired.
Serve the salmon curry hot with steamed rice or flatbread for a complete meal.
Nutrition Facts
Calories |
1911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.2 g | 155% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 43.0 g | ||
| Cholesterol | 345 mg | 115% | |
| Sodium | 3956 mg | 172% | |
| Total Carbohydrate | 71.1 g | 26% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 38.7 g | ||
| Protein | 136.7 g | 273% | |
| Vitamin D | 68.5 mcg | 342% | |
| Calcium | 417 mg | 32% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3898 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
