Coconut Curry Salmon with Basmati Rice | CookOS

Coconut Curry Salmon

Name: Coconut Curry Salmon with Basmati Rice
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 2 servings
Cuisine: Indian-inspired
Ingredients: 1 cup coconut milk; 1 tbsp garam masala; 1 tsp ground turmeric; 2 tsp minced fresh ginger; 2 garlic cloves, peeled and minced; 3 scallions, chopped; 1 lime, halved; 2 (6 oz) salmon filets; ½ cup basmati rice; 1 red chili pepper, sliced

Coconut Curry Salmon is a slow-cooked Indian-inspired dish where salmon filets are poached in a fragrant sauce of coconut milk, garam masala, turmeric, ginger, and garlic, then served over basmati rice. The gentle heat of the slow cooker yields fork-tender salmon that absorbs the rich, aromatic spices.

🌍Indian-inspired 🥗Gluten-Free 🥗Pescatarian 🏷️Slow cook 🏷️Salmon Coconut curry

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🏷️Garam masala

Total

1h 40m

Servings

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 cup coconut milk
1 tbsp garam masala
1 tsp ground turmeric
2 tsp minced fresh ginger
2 garlic cloves, peeled and minced
3 scallions, chopped
1 lime, halved
2 (6 oz) salmon filets
½ cup basmati rice
1 red chili pepper, sliced

10 Ingredients

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Instructions

1
In a medium bowl, combine 1 cup coconut milk, 1 tbsp garam masala, 1 tsp turmeric, 2 tsp ginger, 2 garlic cloves, and half of the scallions (reserving the rest for garnish). Squeeze one of the lime halves into the bowl and whisk to combine. Slice the remaining lime half into wedges and set aside.
2
Transfer sauce to a Suvie pan, nestle salmon filets into the sauce, and place the pan in the top zone of your Suvie. Place the rice into the Suvie rice pot and insert into the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Enter settings for long grain rice. Fill reservoir, input settings, and cook now or schedule. Suvie Cook Settings: Bottom Zone: Slow Cook on Low, 1 hour 30 minutes. Top Zone: Slow Cook on Low, 1 hour 30 minutes.
3
After the cook, remove pans from your Suvie. Season the salmon to taste with salt and pepper. Fluff rice with a fork and divide between 2 bowls. Top rice with salmon and drizzle with sauce. Garnish curry salmon with reserved scallions, chili peppers, and lime wedges.

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Tips & Notes

Pro tips

Add salmon filets in the last 30–40 minutes of cooking to prevent them from becoming mushy; longer slow-cook times work best for the spiced coconut sauce alone.
Juice the lime and stir it in at the very end for brightness; fresh citrus prevents the curry from tasting heavy.
Use full-fat coconut milk for richness and authentic texture; light coconut milk can result in a thin sauce.
Toast whole garam masala spices briefly before grinding if you prefer deeper, more complex flavor.

Substitutions

Coconut milk → heavy cream + chicken broth (1:1 ratio; reduces authentic flavor but works in a pinch)
Garam masala → curry powder (use same amount; flavor profile shifts toward warmer, less complex spice)
Fresh ginger → ½ tsp ground ginger (reduces the fresh bite; use sparingly)
Salmon filets → firm white fish such as halibut or cod (adjust cook time down by 5–10 minutes)

Storage & make-ahead

Store cooled curry and salmon together in an airtight container up to 3 days; reheat gently on stovetop over low heat with a splash of water to restore sauce consistency. Do not freeze cooked salmon, as texture degrades.

Equipment

slow cooker

Common Questions

Can I use salmon skin-on or does it need to be skinless?

Both work, but skin-on filets hold their shape better during slow cooking. If using skin-on, place skin-side down in the sauce.

How do I know when the salmon is done?

Salmon is cooked through when it flakes easily with a fork and reaches an internal temperature of 145°F. Check at the thickest part of the filet.

Can I substitute the basmati rice?

Yes—jasmine rice, white rice, or cauliflower rice all work. Jasmine rice complements the coconut curry particularly well.

How far in advance can I prep this?

Combine the sauce ingredients (coconut milk, spices, ginger, garlic) up to 24 hours ahead. Add salmon filets just before slow cooking to prevent over-cooking.