Ingredients

The following ingredients have 4 Servings
  • 3 tbsp vegetable oil
  • 1 large onion ((thinly sliced))
  • 2 cloves garlic ((thinly sliced))
  • 1 inch ginger ((julienned) (30g))
  • 3 tbsp curry powder ((either fish / meat curry powder))
  • 2 cups coconut milk ((480ml))
  • 1 sprig curry leaves ((stem removed))
  • Salt (to taste)
  • 12 oz mini eggplant ((halved) (340g))
  • 12 oz okra ((trimmed) (340g))
  • 1 lb salmon ((skin removed and cut into ¼ inch thick slices) (450g))

Instruction

  • Heat vegetable oil in a medium sized pot. Fry onion, garlic, and ginger in hot oil until soft, about 3 minutes. Add fish curry powder and continue to stir for another 2 minutes.
  • Pour in coconut milk. Add curry leaves. Cover and bring to a boil.
  • Remove lid. Season with salt.
  • Add mini eggplants and okra. Cover and bring it back to a boil. Reduce heat and simmer for 5 minutes.
  • Remove lid and add salmon. Cover and continue to cook for another 3 minutes.
  • Turn off stove.