Curried Salmon and Coconut Bake

Curried Salmon and Coconut Bake


1 person made this

Salmon is baked in coconut milk with a coconut and curry crumble on top. Although it sounds a bit unusual it is a great combination of flavours and textures that work well together.


Serves: 4 

  • 4 pieces salmon
  • 1 garlic clove, finely diced
  • 1 teaspoon ginger, finely diced
  • 50g fresh coriander, leaves only diced
  • 1 pinch salt and pepper, to taste
  • 400ml coconut milk
  • 3/4 cup (90g) plain flour
  • 80g butter, cut into small pieces
  • 40g desiccated coconut
  • 1 teaspoon curry powder

Preparation:20min  ›  Cook:35min  ›  Ready in:55min 

  1. Preheat the oven on 180 degrees C.
  2. Place the salmon steaks in a baking dish then sprinkle with the garlic, ginger and coriander. Pour over the coconut milk. Season with salt and pepper.
  3. In a bowl mix the flour, butter, coconut and curry powder then mix with your fingertips until it looks like breadcrumbs. Season with salt and pepper.
  4. Spread the crumble over the fish then bake in the oven for about 35 minutes until fish is cooked and the crumble is brown.

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