Curry Salmon with Mango is an irresistible fusion of flavors that brings together the warmth of curry spices and the sweetness of ripe mangoes. Each bite delivers a perfect balance — tender, flaky salmon wrapped in a creamy, fragrant curry sauce enhanced by tropical fruit. This dish captures the soul of exotic cuisine while staying light and refreshing.
Curry Salmon with Mango:
Whether you’re craving something adventurous or seeking to impress guests, this dish delivers both comfort and sophistication. The mango adds natural sweetness, the curry provides depth, and the salmon ties everything together with its rich, buttery texture.
History:
The fusion of curry and salmon has its roots in Southeast Asian and Indian coastal cooking, where fish is often paired with spices and tropical fruits. Over time, mangoes became a natural complement to the savory curry base due to their sweetness and acidity.
Today, Curry Salmon with Mango stands as a modern global favorite — blending traditional spice techniques with contemporary plating and lighter, health-conscious ingredients. It’s a perfect harmony of East meets West, loved for its color, aroma, and bold flavours.
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Curry Salmon with Mango – A Tropical Fusion of Spice and Sweetness
Ingredients
- 4 salmon fillets (6 oz each)
- 2 tablespoons olive oil
- 1 cup coconut milk
- 1 ripe mango (peeled and pureed)
- 1 tablespoon red or yellow curry paste
- 1 tablespoon fresh ginger, grated
- 1 tablespoon lime juice
- ½ teaspoon salt
- Fresh cilantro and mango cubes for garnish
Instructions
- Sear the salmon: Heat olive oil in a skillet over medium heat. Season the salmon with salt and pepper, then sear for 3–4 minutes per side until golden. Remove and set aside.
- Make the curry sauce: In the same pan, sauté garlic and ginger until fragrant. Stir in curry paste and turmeric. Add coconut milk and mango puree, stirring until smooth.
- Simmer: Return the salmon to the pan and simmer for 5–7 minutes, letting the flavors meld.
- Finish: Add lime juice for brightness and garnish with fresh cilantro and mango cubes.
- Serve: Pair with jasmine rice or quinoa for a complete, flavorful meal.
Notes
- Use ripe, sweet mangoes for the best flavor balance.
- Adjust curry paste based on spice preference — mild or fiery.
- Coconut milk gives a creamy base, but you can substitute with light coconut milk for fewer calories.
- Fresh lime juice adds a refreshing tang to balance the richness.
- This dish pairs beautifully with coconut rice or naan bread.
Tips for Curry Salmon:
- Don’t overcook the salmon — it should flake easily but stay juicy inside.
- For extra heat, add a pinch of chili flakes or diced jalapeños.
- Blend the sauce for a smoother, restaurant-style consistency.
- Garnish with fresh herbs like cilantro or Thai basil for a vibrant finish.
- For a dairy-free variation, ensure your curry paste contains no cream additives.
FAQ’s for Salmon with Mango:
Q: Can I use frozen mango?
Yes, just thaw it first and blend until smooth for the curry sauce.
Q: What kind of curry paste works best?
Both red and yellow curry pastes work well — red gives heat, while yellow offers warmth and subtle sweetness.
Q: Can I make it without coconut milk?
You can substitute with cream or almond milk, but coconut milk gives the best texture and flavor.
Q: How can I make the dish vegan?
Replace salmon with tofu or chickpeas while keeping the same sauce base.
Q: How spicy is this recipe?
It’s mildly spicy, but you can increase or reduce the curry paste according to your taste.
Conclusion:
Curry Salmon with Mango is a bold, flavorful dish that transforms an ordinary meal into an exotic culinary experience. The combination of tender salmon, creamy curry, and sweet mango creates a perfect balance of heat, richness, and freshness.