Salmon Curry

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Salmon Curry

  • 1 lb salmon fillet cut into large chunks.
  • 2 tomatoes, quartered.
  • 10 – 12 okra, trimmed.
  • 1 eggplant, quartered lengthwise, then cut into
  • 1½” pieces.
  • 5 shallots, sliced.
  • 2 cloves garlic, sliced.
  • 3 tbsp curry powder, blended with 3 tbsp water to create a paste.
  • ½ cup coconut cream.
  • 1 cup water.
  • 3 tablespoon oil.
  • 2 tablespoon tamarind soup base mix.
  • 10 – 12 curry leaves or 2 bay leaves.
  • salt to taste.

Heat oil in a pot and fry sliced shallots and garlic until fragrant. Add curry paste and stir for 4 – 5 minutes.

Add curry or bay leaves, coconut cream and water. Bring to a boil.

Stir in tamarind soup base and salt. Add okra and eggplant, reduce heat, simmer for 5 minutes. Add tomatoes and continue to simmer for another 5 minutes.

Add salmon and cook for 2 – 3 minutes. Turn off heat, remove.

Serve with roti n rice. Now, where have I heard this before?

Salmon Carry

Enjoy…..and have a wonderful day!

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