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! Three years ago when my daughter was born, my mum made a salmon eggplant curry, I am not 100% sure if this is her recipe, but that dish was definitely an inspiration to make this …  this tasted amazing!!!! 

If you love fish curry, give this a try … if you have been wanting to cook with salmon, this curry recipe is an excellent choice. You do get a hit of spice from the masala but the coconut milk balances this dish beautifully.

  • Servings: 4-serving
  • Difficulty: medium
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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! Three years ago when my daughter was born, my mum made a salmon eggplant curry, I am not 100% sure if this is her recipe, but that dish was definitely an inspiration t

Summary

  • Cuisine: indian
  • Course: main course
  • Cooking Time: 30 mins

Ingredients

300 gms Salmon Fillet cut into pieces 2 – 3 inchs
1 medium onion diced
2 large tomatoes chopped
1 tsp each of ginger and garlic paste
1 green chile
1 medium sized eggplant diced
1/4 tsp turmeric powder
1.5 tbsps fish masala
1/2 tsp mustard seeds
10 curry leaves
Freshly chopped coriander leaves
1/2 cup coconut milk
Oil
to taste Salt

Steps

  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

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