So you could be making ready Salmon Eggplant Curry recipes for your loved ones but this tips may be helpful.
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In the last few years, Air Fryers have turn into very talked-about in addition to an essential kitchen equipment. Basically an amped-up countertop convection oven, it is fairly regularly beneficial by cooking consultants to organize frozen food, bake cookies, and even fry bacon, rooster and other meats. Air frying is healthier than frying in oil. It cuts calories by 70% to 80% and has quite a bit much less fat. This cooking technique may additionally cut down on a few of the different harmful results of oil frying.


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 Heart Friendly Foods You Need To Be Eating.

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

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