Simple Way to Prepare Speedy Salmon Eggplant Curry

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Salmon Eggplant Curry

Before you jump to Salmon Eggplant Curry recipe, you may want to read this short interesting healthy tips about Keeping Track of What exactly You Take in: How to Do It Correctly.

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Write down your feelings whenever you eat. This could show you whether you use foods to solve emotional issues. It also makes it possible to see plainly which foods you have a tendency to choose when you find yourself in certain moods. Many people will reach for junk foods if we are upset, angry or depressed and will be more likely to choose healthier options when we are happy or content. Paying attention to what you reach for if you find yourself upset just might help you stock similar but better items in your house for when you need a snackyou could also begin talking to someone to figure out why you cure moods with food (if that is something that you actually do).

We hope you got benefit from reading it, now lets go back to salmon eggplant curry recipe. You can have salmon eggplant curry using 14 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to prepare Salmon Eggplant Curry:

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