This is one of the most delicious fish curries there is. I have always liked fish with eggplant/Brinjal. My mom and my grandma were excellent cooks and their fish curries were the best.
The curry I made today may have some Malaysian roots to it. But it is my own version and is super delicious.
Salmon curry with Eggplant and Okra (Salmon cooked with spices in a coconut based gravy)
Ingredients:
The curry I made today may have some Malaysian roots to it. But it is my own version and is super delicious.
Salmon curry with Eggplant and Okra (Salmon cooked with spices in a coconut based gravy)
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| Salmon curry with Eggplant and Okra |
- 2 tbsp vegetable oil
- 1 medium small onion chopped fine
- 1 teaspoon ginger-garlic paste
- 1 inch ginger (julienned) (30g)
- 1 can coconut milk
- 1 teaspoon each of Salt, chilli powder, coriander powder, cumin powder
- 2 cups American egg plan, peeled and chopped fine
- 1 cup okra trimmed and cut into 1 inch pieces
- 2 salmon fillets without skin and cut into 1-1.5 inch pieces
Heat the oil in a pan and fry the eggplant on high heat for 5 minutes. Add okra and onions and fry for 5 more minutes. Add ginger-garlic paste and stir and fry for 1-2 minutes. Add all the spices and mix well. Add the coconut milk and stir and reduce the heat to simmer. Add the salmon pieces and simmer for 15 minutes, stirring occasionally. Garnish with cilantro and enjoy with steamed rice or Methi thepla
