Spiced Pumpkin Curry with Coconut Milk and Wild Salmon
October 5th, 2021Cozy Up to Autumn with a Hint of Spice and Seasonal Ingredients
This spiced pumpkin curry with wild salmon is just the thing you’ll want to ladle into your favorite bowl, now that we’re in the swing of autumnal flavors. Built around a flavorful Indian spice blend, a can of coconut milk and a can of pumpkin puree, it’s easy to make and can be on the table in about 30 minutes, making this a great weeknight meal option when you want to get cozy. Adding vegetables is optional, but encouraged!
We like using wild coho or sockeye salmon as the protein for this pumpkin curry, as its bold taste won’t get lost in the dish, but feel free to swap out the salmon for white fish, spot prawns, or even crab meat.
Indian-Spiced Pumpkin Curry with Wild Salmon
By Wild Alaskan Company
If adding vegetables to this curry, consider when to add them to the pot. Raw, sturdy vegetables like carrots or broccoli can go in at step #1 so that they have time to soften, while leafy vegetables like kale or previously cooked ones should be added to the pot in the last 10 to 15 minutes of cooking. Frozen vegetables, also, can go into the pot in the final 15 minutes.
Prep time
10 minutes
Cook Time
25 minutes
Total time
35 minutes
Yield
3-4 servings
Ingredients
- 2 tablespoons coconut oil or ghee
- 1 cup yellow onion, diced
- 1 spicy green or red chili, seeded and finely minced (optional)
- 2 teaspoons ginger, minced
- 2 teaspoons garlic, minced
- 1 to 2 tablespoons Madras curry powder
- 1 teaspoon ground turmeric
- 1 (14.5-ounce) can coconut milk
- 1 (14.5-ounce) can unsweetened pumpkin puree
- 1 teaspoon sea salt
- Freshly ground black pepper
- Juice from 1 lime
- 3 (6-ounce) wild sockeye or coho salmon fillets, cut into hearty pieces
- Handful of cilantro leaves and stems, roughly chopped
Instructions
1. In a large pot or dutch oven, heat up coconut oil/ghee over medium heat. Add onion, chili (if using), and ginger and cook until translucent, about 7 minutes. Lower heat if ingredients begin to brown.
2. Stir in garlic and cook for a minute until fragrant, then add 1 tablespoon of curry powder and turmeric and cook for another minute.
3. Pour in coconut milk and pumpkin puree. Raise heat and bring to a boil, then reduce to a simmer. Cook for about 10 minutes to allow flavors to combine, then season with a teaspoon of salt, freshly ground black pepper, and lime juice. Taste and adjust seasoning by adding more curry powder and/or salt.
4. Add salmon pieces to the pot and simmer for 5 minutes or until just cooked through. Remove from heat, stir in cilantro, and ladle the curry over steamed basmati rice.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
