BongDidi's video: Salmon with Coconut Lime Tasty Healthy Salmon Curry

Coconut Lime Salmon | Coconut Salmon with Lime | Salmon with Coconut & Lime | Coconut Salmon Curry | Salmon Curry with Coconut Milk | Salmon with Lime & Coconut Sauce | Creamy Salmon with Coconut & Lime Ingredients: - Salmon, 200 gm - cut into 2 large pieces - Coconut, 1/2 piece - cut into small pieces, remove the dark parts - Onion, 1 piece - cut into 4 small pieces - Lemon, 1 piece - cut into 2 pieces - Garlic, 3 cloves - finely chopped - Ginger, 10gm/1 teaspoon - finely chopped - Green Chilli, 3 pieces - cut into pieces - Coriander Leaves, 3 branches - Salt, 1 teaspoon - Turmeric powder, 1 teaspoon + 1/2 teaspoon - Coriander powder, 1 teaspoon - Kashmiri red chilli powder, 1 teaspoon - cumin powder, 1 teaspoon - Sunflower Oil, 4 tablespoon Preparation: - Put the onion pieces into a blender and blend for about 1 minute or until it turns into a thick puree - Put the Coconut pieces into a blender and blend for about 2 minutes or until it turns into a thick milky-white liquid. Use a strainer and store the coconut milk in a bowl - Season both sides of Salmon pieces with sprinkles of salt and turmeric powder - squeeze juice out of the lemon 🍋 Process: - heat 4 tablespoon oil in a wok or Kadai over medium-high heat - add seasoned salmon pieces and fry for just 1/2 minutes until golden. Turn salmon and cook the other side just for 1 minute, then remove onto a plate - turn the heat down to medium-low and allow the Kadai to cool, remove all but 2 tablespoons of the oil - add garlic, ginger pieces and cook for 1 minute or until garlic is light golden - add onion puree, mix gently and cook for 1 minute - add green chili pieces, mix gently, and cook for 30 seconds - add 1 teaspoon turmeric powder, 1 teaspoon coriander powder, 1 teaspoon kashmiri red chilli powder and 1 teaspoon cumin powder, mix well and cook for 1-2 minutes - add coconut milk in small portions and stir gently - increase heat to medium, simmer for 2 minutes - add fried salmon pieces into the curry, lower the heat - add salt as per taste, simmer gently for 3-4 minutes, or until just cooked - add lemon juice and mix gently for 1 minute - add coriander leaves on top of the curry - serve immediately, with white rice , , , , , ,