A delightful salmon curry with a creamy coconut base, infused with aromatic spices and served over fluffy rice.
Combine the turmeric and salt in a bowl and coat the salmon fillets evenly.
Let the salmon sit for a few minutes to absorb the flavors of the marinade.
Heat butter in a frying pan over medium heat and sauté the onion, garlic, ginger, and chili until softened.
Cook the aromatics slowly to release their full flavor.
Add the cardamom and cinnamon stick to the pan and stir for a minute to toast the spices.
Toasting spices enhances their aroma and depth of flavor.
Pour in the coconut milk and simmer gently for 8-10 minutes until the sauce thickens.
Stir occasionally to prevent the sauce from sticking to the pan.
Place the salmon fillets into the sauce and cook for 10 minutes until the fish is cooked through.
Turn the salmon gently to coat it with the sauce without breaking the fillets.
Add lemon juice to the sauce and stir gently.
Taste the sauce and adjust the seasoning as needed.
Garnish with fresh coriander leaves and serve over cooked rice.
Serve immediately for the best flavor and texture.
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