Salmon Eggplant Curry
Salmon Eggplant Curry

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, salmon eggplant curry. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Salmon and eggplant team up in this one-skillet curry flavored with coconut milk, basil and lime. In a saucepan simmer eggplant, bell pepper, and onion in water, lemon juice, an d cider vinegar with curry powder, mustard seeds, and ¼ cup brown sugar. Enjoy this spicy Indian eggplant curry dish over rice or with Indian bread (or both).

Salmon Eggplant Curry is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Salmon Eggplant Curry is something which I’ve loved my entire life. They are fine and they look fantastic.

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

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

Coconut curry salmon is everything I ever needed to. Asian Eggplant and Salmon. eggplant curry - baingan masala restaurant style. · Restaurant style eggplant curry is loaded with big flavours of onions, ginger, garlic and spices together with creamy roasted eggplant. Slice the tops off the eggplants, then slice them in half lengthwise. Cut each half once more lengthwise.

Instructions 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

Fiber Packed Baby Eggplant In Sesame Ginger Coconut Sauce. Baby eggplant cooked in a sauce made of sesame seeds, coconut meat, ginger and some spices makes a. This Eggplant Curry made in the Sri Lankan style is easy enough to put together with just a handful When I am short on time and need a fabulous and even decadent curry that everyone will love, I turn. Indian Salmon Curry Zucchini Noodles with Coconut Milk. Green curry was the first Thai food I remember eating.

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