Cooking Instructions
In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Add the curry powder and turmeric powder to the skillet, stirring well to coat the onions. Cook for another minute to release the spices' flavors.
Pour in the coconut milk and vegetable or fish broth, bringing the mixture to a gentle simmer. Allow it to cook for about 5 minutes, letting the flavors meld together.
Carefully add the salmon pieces to the curry sauce. Cook for about 5-7 minutes, or until the salmon is cooked through and flakes easily with a fork.
Stir in the chopped spinach or kale and cook for an additional 2-3 minutes, until the greens are wilted. Season with salt and pepper to taste.
Serve the salmon curry hot over cooked rice or with naan, garnished with fresh cilantro if desired.
Extra Tips
For added depth of flavor, consider marinating the salmon in a mixture of lemon juice, garlic, and a pinch of salt for about 30 minutes before cooking.
You can also customize the dish by adding other vegetables, such as bell peppers or peas, to enhance the nutritional profile.
Finally, adjust the level of spiciness by incorporating fresh chili peppers or a pinch of cayenne pepper to the curry. Enjoy your homemade salmon curry!