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We hope you got insight from reading it, now let’s go back to salmon eggplant curry recipe. You can cook salmon eggplant curry using 14 ingredients and 9 steps. Here is how you do it.
The ingredients needed to cook Salmon Eggplant Curry:
- Get 300 gms Salmon Fillet cut into pieces 2 - 3 inchs
- Prepare 1 onion medium diced
- You need 2 tomatoes large chopped
- Get 1 tsp ginger garlic each of and paste
- Use 1 chile green
- Get 1 eggplant medium sized diced
- Take 1/4 tsp turmeric powder
- Get 1.5 tbsps fish masala
- Get 1/2 tsp mustard seeds
- Use 10 curry leaves
- Prepare coriander leaves Freshly chopped
- Use 1/2 cup coconut milk
- Prepare Oil
- Provide to taste Salt
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
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