Yellow salmon curry


  • 1 lb of salmon fillet, cut into bite-sized pieces
  • 1 can (14 oz) of coconut milk
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 tbsp of ginger, grated
  • 2 tbsp of yellow curry powder
  • 1 tbsp of ground turmeric
  • 1 tbsp of ground cumin
  • 1 tbsp of vegetable oil
  • Salt and pepper, to taste
  • Lime wedges and cilantro, for serving



  1. In a large pot or Dutch oven, heat up the vegetable oil over medium-high heat. Then, add the chopped onion, minced garlic, and grated ginger, and sauté for 2-3 minutes.

  2. Add the yellow curry powder, ground turmeric, and ground cumin to the pot, and stir to combine with the onion mixture. Cook for another 1-2 minutes, until the spices are fragrant.

  3. Pour the can of coconut milk into the pot, and stir to combine with the onion and spice mixture. Bring the mixture to a simmer, and let it cook for 5-10 minutes, until it’s slightly thickened and lusciously creamy.

  4. Add the salmon pieces to the pot, and stir gently to coat them with the curry sauce. Let the salmon cook in the curry for 5-7 minutes, or until it’s cooked through and flaky.

  5. Season the curry with salt and pepper, to taste. Give it a taste and adjust the seasoning as needed.

  6. Serve the yellow salmon curry hot, garnished with fresh cilantro and lime wedges on the side. You can also serve the curry with rice or naan bread, if you want to go all out.

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