Salmon Eggplant Curry
Salmon Eggplant Curry

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, salmon eggplant curry. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

We Have Almost Everything on eBay. We love the flavor of Thai yellow curry paste in this dish, but any type of curry paste can be used—be sure to taste as you go because curry blends vary in flavor and heat. If you don't have curry paste, curry powder works well here. Salmon and eggplant team up in this one-skillet curry flavored with coconut milk, basil and lime.

Salmon Eggplant Curry is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Salmon Eggplant Curry is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can have salmon eggplant curry using 14 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Salmon Eggplant Curry:
  1. Prepare 300 gms Salmon Fillet cut into pieces 2 - 3 inchs
  2. Take 1 onion medium diced
  3. Prepare 2 tomatoes large chopped
  4. Get 1 tsp ginger garlic each of and paste
  5. Prepare 1 chile green
  6. Take 1 eggplant medium sized diced
  7. Take 1/4 tsp turmeric powder
  8. Take 1.5 tbsps fish masala
  9. Make ready 1/2 tsp mustard seeds
  10. Prepare 10 curry leaves
  11. Take coriander leaves Freshly chopped
  12. Prepare 1/2 cup coconut milk
  13. Get Oil
  14. Get to taste Salt

Salmon and eggplant team up in this one-skillet curry flavored with coconut milk, basil and lime. Enjoy this spicy Indian eggplant curry dish over rice or with Indian bread (or both). Place eggplant on a medium baking sheet. This creamy eggplant is a must try and a great compliment to the juicy salmon!

Steps to make Salmon Eggplant Curry:
  1. Wash and cut the salmon fillet. Remove any bones that might be sticking out.
  2. In a non-stick pot, add some oil. Add the mustard seeds and curry leaves when the oil is hot. Next add the onions and fry until the onions are translucent.
  3. Add the ginger and garlic pastes, the green chile and continue frying.
  4. Next add the eggplant and the tomatoes along with the masala powders: turmeric and fish masala. If you don't have fish masala, just add a tsp of coriander powder and 1/4 tsp of chile powder. Season with salt, and mix well to combine.
  5. Add a cup of water and I let this cook on medium low heat.
  6. When the gravy starts to thicken and the tomatoes get all mushy and you see the eggplant is pretty much cooked through, add the salmon pieces.
  7. I also added the coconut milk. You can add more or less depending on your taste or completely leave it out. It's totally up to you.
  8. Gently give it all a good stir. Add the coriander leaves, also season with more salt if needed.
  9. Cover the pot with a lid and let it cook on medium low heat. Once done, transfer to a serving bowl and serve it with freshly made steamed white rice

Place eggplant on a medium baking sheet. This creamy eggplant is a must try and a great compliment to the juicy salmon! Curry and cayenne powders give a good kick to your weeknight filet. Salmon and eggplant curry recipe by Margaret Fulton - Forty years ago I visited Thailand and was entertained by a member of the Thai royal family. She ran her own cooking school and was one of the first people to can the spicy curry sauces and pastes that can be so time-consuming to make.

So that is going to wrap this up for this special food salmon eggplant curry recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!