Ingredients:

  • 2 (6 oz) salmon fillets
  • 0.5 tsp turmeric powder
  • 0.5 tsp Kashmiri red chili powder
  • 0.25 tsp salt
  • 1 tbsp lemon juice
  • 2 tbsp coconut oil
  • 1 tsp cumin seeds
  • 1 medium onion, finely diced
  • 1 tbsp ginger-garlic paste
  • 2 medium tomatoes, pureed
  • 1 tsp ground coriander
  • 0.5 tsp garam masala
  • 0.5 cup water
  • 0.5 tsp salt
  • 0.5 cup full-fat coconut milk
  • 1 tbsp fresh lime juice
  • 2 tbsp fresh cilantro, chopped

Instructions:

  1. Pat the salmon fillets dry with a paper towel.
  2. Rub the turmeric, chili powder, salt, and lemon juice evenly over the fish and let sit for 5–10 minutes.
  3. Heat 1 tbsp of oil in a skillet over medium-high heat. Sear salmon for 2-3 minutes per side until a golden-brown crust forms, keeping the center undercooked. Remove and set aside.
  4. Add the remaining oil to the same pan and sauté cumin seeds until they sizzle.
  5. Add diced onions and sauté until translucent and slightly caramelized, about 5 minutes.
  6. Stir in the ginger-garlic paste and cook for 1 minute.
  7. Pour in the tomato puree, coriander powder, and salt. Cook until the tomatoes soften and the oil separates from the paste.
  8. Stir in the garam masala and water or fish stock. Bring to a simmer.
  9. Stir in the full-fat coconut milk and fresh lime juice.
  10. Return the seared salmon fillets to the pan and simmer gently until the fish is cooked through.
  11. Garnish with chopped fresh cilantro before serving.