Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, salmon eggplant curry. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Salmon Eggplant Curry is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. Salmon Eggplant Curry is something which I have loved my whole life. They are fine and they look wonderful.
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. Chris De La Rosa shows you how to make a Caribbean version of curry salmon (salmon curry) which is not only very tasty but quick to prepare as we're using.
To get started with this particular recipe, we must prepare a few components. You can cook salmon eggplant curry using 14 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Salmon Eggplant Curry:
- Make ready 300 gms Salmon Fillet cut into pieces 2 - 3 inchs
- Make ready 1 onion medium diced
- Make ready 2 tomatoes large chopped
- Make ready 1 tsp ginger garlic each of and paste
- Prepare 1 chile green
- Make ready 1 eggplant medium sized diced
- Prepare 1/4 tsp turmeric powder
- Prepare 1.5 tbsps fish masala
- Prepare 1/2 tsp mustard seeds
- Make ready 10 curry leaves
- Make ready coriander leaves Freshly chopped
- Make ready 1/2 cup coconut milk
- Get Oil
- Make ready to taste Salt
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. If not using baby eggplant just cut into large pieces and coat but being careful when cooking so they An Indian dish that is so full of flavor. Serve over rice or with Roti. If not using baby eggplant just cut.
Instructions to make Salmon Eggplant Curry:
- Wash and cut the salmon fillet. Remove any bones that might be sticking out.
- 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.
- Add the ginger and garlic pastes, the green chile and continue frying.
- 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.
- Add a cup of water and I let this cook on medium low heat.
- 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.
- 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.
- Gently give it all a good stir. Add the coriander leaves, also season with more salt if needed.
- 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
Heat the oil to medium-high and add the. Meanwhile, on the stovetop in a large skillet sauté the onion and. Heat the oil in a large pan, then add the curry paste. A quick and simple vegetarian recipe, this Burmese Eggplant Curry gets no points for looks but full marks for taste. This sugared soy sauce salmon is a childhood favorite.
So that’s going to wrap it up with this special food salmon eggplant curry recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
