Using sustainable sourced seafood
Prep time
10 mins
Cooking Time
20 mins
Serves
2
Ingredients
Ingredients
200g MSC-certified salmon
200g cherry tomatoes
50g okra
30g eggplant
15g garlic paste
5g ginger paste
10g spring onion
100g tomato paste
2 tbsp curry powder
1 tbsp coriander powder
1 tbsp cumin powder
Salt (to taste)
2 tbsp Greek yoghurt
½ cup water (start with ½ and add more as per thickness preference)
1 tsp salted butter
200g cherry tomatoes
50g okra
30g eggplant
15g garlic paste
5g ginger paste
10g spring onion
100g tomato paste
2 tbsp curry powder
1 tbsp coriander powder
1 tbsp cumin powder
Salt (to taste)
2 tbsp Greek yoghurt
½ cup water (start with ½ and add more as per thickness preference)
1 tsp salted butter
Method
Method
- In a small bowl, combine a pinch of curry powder, ground coriander, and ground cumin. Coat the MSC-certified salmon fillets evenly with the powder mixture, drizzle 1 teaspoon of canola oil and rub it all over.
Then cut the eggplant and okra into medium-sized pieces and set aside.
- Heat a large pan over high heat, add some canola oil, and fry the salmon fillets until both sides are lightly browned while ensuring not to cook it through entirely. Remove the salmon from the pan and set aside.
In the same pan, add the chopped spring onions, ginger paste, and garlic paste, and stir-fry over medium-high heat. Then add the cherry tomatoes and eggplant, and continue frying until lightly charred.
- Reduce the heat and gently press down on the tomatoes with a potato masher to break them up into chunks. Add the tomato paste, remaining curry powder, coriander, and cumin powder. Stir-fry for another minute, then pour in the water and mix well. If
you prefer a thinner curry, you may add more water.
- Add the sliced okra to the pan and cover it with a lid to let it simmer on low heat for 3 minutes or until you’re happy with the thickness of the curry.
Add a teaspoon of butter and salt to taste. Then add the salmon fillets to the pan, ensuring they are fully submerged in the curry, and simmer for another minute over low heat with the lid on.
- Transfer the salmon curry to a bowl, then top with greek yoghurt and chopped coriander to serve. Enjoy with your choice of rice or a warm baguette.
