Recipe: Tasty Salmon Eggplant Curry

Salmon Eggplant Curry. Salmon and eggplant team up in this one-skillet curry flavored with coconut milk, basil and lime. 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. Serve with fragrant brown rice, such as basmati or jasmine. Great recipe for Salmon Eggplant Curry.

I know I say this a lot, but I love salmon! and I usually bake it but the last couple of weeks I tried it in a curry and K loved it! 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. You can cook Salmon Eggplant Curry using 14 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Salmon Eggplant Curry

1. Prepare 300 gms of Salmon Fillet cut into pieces 2 - 3 inchs.
2. You need 1 of onion medium diced.
3. Prepare 2 of tomatoes large chopped.
4. It's 1 tsp of ginger garlic each of and paste.
5. Prepare 1 of chile green.
6. Prepare 1 of eggplant medium sized diced.
7. You need 1/4 tsp of turmeric powder.
8. It's 1.5 tbsps of fish masala.
9. Prepare 1/2 tsp of mustard seeds.
10. Prepare 10 of curry leaves.
11. It's of coriander leaves Freshly chopped.
12. It's 1/2 cup of coconut milk.
13. You need of Oil.
14. It's to taste of Salt.

Spicy, sweet, sour, salty Thai style curries are good all year round. This easy Salmon bean eggplant green curry makes a perfect one bowl work night dinner. Then put in the pan tomatoes, curry powder, green chillies and mix well. Season to your taste, stir and add half a glass of water to dilute a little the sauce if needed.

Salmon Eggplant Curry step by step

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.

Add salmon pieces and chopped coriander. Heat the oil in a large frying pan and add the aubergine. This dish contains some of my favorite foods and great Asian flavors, spicy and sweet chili sauce and salty plump eggplant. Simple to put together, this dish shows off the colors and textures of the food and the heat and the sweet bring a bright pop of flavor for a great weeknight supper. There is no need to grind or make a spice paste in this quick and easy one-pot Fish Curry with Okra and Eggplant.