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Salmon Eggplant Curry
Salmon Eggplant Curry

Before you jump to Salmon Eggplant Curry recipe, you may want to read this short interesting healthy tips about Coconut Oil Is Actually A Wonderful Product And Can In Addition Be Advantageous For Your Health.

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We hope you got insight from reading it, now let’s go back to salmon eggplant curry recipe. To make salmon eggplant curry you need 14 ingredients and 9 steps. Here is how you do that.

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

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