Salmon Eggplant Curry Recipes

SALMON & EGGPLANT CURRY

Salmon & Eggplant Curry image

From EatingWell: July/August 2009 Salmon and eggplant team up in this one-skillet curry flavored with coconut milk, basil and lime. We love the flavor of Thai yellow curry paste in this dish, but any type of curry paste can be used-be sure to taste as you go because curry blends vary in flavor and heat. If you don't have curry paste, curry powder works well here. Serve with fragrant brown rice, such as basmati or jasmine.;) Posting as a request .http://www.eatingwell.com/recipes/salmon_eggplant_curry.html

Provided by Manami

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon canola oil
1 tablespoon thai yellow curry paste or 1 teaspoon curry powder, to taste
1 teaspoon thai yellow curry paste or 1 teaspoon curry powder, to taste
2 garlic cloves, minced
1 medium eggplant (about 1 pound)
1 (14 ounce) can light coconut milk
1 tablespoon fish sauce
1 teaspoon fish sauce
1 tablespoon light brown sugar
1 lb skinned salmon fillet, preferably wild Pacific, cut into 1-inch pieces
2 cups sugar snap peas, trimmed
1/2 cup chopped fresh basil
3 tablespoons lime juice

Steps:

Heat oil in a large skillet over medium heat.
Add curry paste (or powder) and garlic and cook, stirring, until fragrant, about 1 minute.
Add eggplant and cook, stirring, until the eggplant is coated with the curry mixture, about 2 minutes.
Add coconut milk, fish sauce and brown sugar to the pan; bring to a boil; stir in salmon and snow peas.
Reduce heat to a simmer, cover and cook, stirring occasionally, until the salmon is cooked through and the peas are tender-crisp, about 5 minutes.
Remove from heat; stir in basil and lime juice.

Nutrition Facts : Calories 239.3, Fat 7.9, SaturatedFat 1, Cholesterol 59.1, Sodium 544.7, Carbohydrate 18, Fiber 7, Sugar 8, Protein 25.8

SOUTH INDIAN EGGPLANT CURRY

South Indian Eggplant Curry image

Adapted from Roopa Kalyanaraman. If you are an eggplant fan, this will really turn you on. If you're not, this will make you one. Cooked completely in the microwave, you can have this dish on the table in 15 minutes! Served with steamed rice, it's a great vegetarian meal.

Provided by evelynathens

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons canola oil
1 tablespoon chickpea flour
1/4 teaspoon turmeric powder
1 dash asafoetida powder
3 tablespoons unsweetened dried shredded coconut
1 tablespoon grated ginger
1 teaspoon salt, plus more to taste
2 teaspoons tamarind paste
2 medium eggplant
chopped fresh cilantro leaves (to garnish)

Steps:

In a bowl, mix oil, chickpea flour, turmeric and asafetida. Heat on high in microwave for 90 seconds, stopping to stir halfway through. In another bowl, heat coconut on high for 90 seconds, stirring halfway through. Add coconut, ginger, salt and tamarind to chickpea mixture.
Rinse and dry eggplant, trim off ends, and cut into 1-inch slices. Score one side of each slice in several places. Spread and press spice mixture into gashes, then put eggplant into a dish. Partly cover (waxed paper works) and heat on high for 6 minutes. Uncover and cook on high for 2 or 3 minutes, until very soft. Garnish with cilantro. Serve hot or warm.

Nutrition Facts : Calories 84.1, Fat 8, SaturatedFat 1.3, Sodium 583.5, Carbohydrate 3, Fiber 0.7, Sugar 1, Protein 0.6

QUICK AND EASY INDIAN SALMON CURRY

Quick and Easy Indian Salmon Curry image

A delicious salmon curry cooked in water, spices, tomato, onion, and lemon juice - a South Indian treat from our family. Serve over white rice.

Provided by HONEYPIE16

Time 25m

Yield 4

Number Of Ingredients 12

Ingredients

½ cup water
¼ cup lemon juice
½ medium tomato, chopped
½ medium onion, chopped
1 (1 inch) piece fresh ginger, chopped
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon hot paprika
1 teaspoon sweet paprika
3 tablespoons olive oil
½ teaspoon black mustard seeds
1 (1 pound) fillet salmon, cut into cubes

Steps:

Combine water, lemon juice, tomato, onion, ginger, salt, garlic powder, and hot and sweet paprika in a blender; blend until liquefied.
Heat olive oil in a pot over high heat. Add mustard seeds; cook until you hear seeds popping in the oil. Pour the blended mixture into the pot and bring to a boil.
Add salmon; cover and boil for 10 minutes.

Nutrition Facts : Calories 314.9 calories, Carbohydrate 4.1 g, Cholesterol 67 mg, Fat 22.6 g, Fiber 0.6 g, Protein 23.2 g, SaturatedFat 3.9 g, Sodium 1232.7 mg, Sugar 1.6 g

BROILED SALMON WITH CURRIED EGGPLANT CHUTNEY AND STEAMED HARICOTS VERTS AND POTATOES

Broiled Salmon with Curried Eggplant Chutney and Steamed Haricots Verts and Potatoes image

Number Of Ingredients 15

Ingredients

1/2 pound eggplant, cut into 1/2-inch cubes
1 small red bell pepper, cut into 1/2-inch pieces
1 small onion, cut into 1/2-inch pieces
1/4 cup water
2 tablespoons fresh lemon juice
2 tablespoons cider vinegar
1 teaspoon curry powder
1/2 teaspoon mustard seeds
1/4 cup plus 1 tablespoon firmly packed light brown sugar
1 tablespoon chopped fresh flat-leafed parsley leaves
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
1/8 teaspoon cayenne
four 4-ounce salmon fillet with skin
Accompaniment: Steamed Haricots Verts and Potatoes

Steps:

In a saucepan simmer eggplant, bell pepper, and onion in water, lemon juice, and cider vinegar with curry powder, mustard seeds, and 1/4 cup brown sugar, uncovered, stirring occasionally, 20 minutes, or until most of liquid is evaporated. Season mixture with salt and stir in parsley. Cool chutney to room temperature. Chutney may be made 1 week ahead and chilled, covered.
Preheat broiler.
In a bowl stir together balsamic vinegar, mustard, cayenne, remaining tablespoon brown sugar, and salt to taste and add salmon, turning to coat. Arrange fish, skin side down, on rack in broiler pan and broil about 4 inches from heat 7 minutes, or until just cooked through. Discard skin.
Serve fish with chutney and haricots verts and potatoes.

LEMON SALMON CURRY

Lemon Salmon Curry image

Easy, quick, ingredients you have on hand yields Indian-inspired lemon salmon curry on rice with a kick.

Provided by M0NSTER0

Time 35m

Yield 4

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 tablespoon butter
1 medium onion, diced
2 cloves garlic, minced
1 (16 ounce) package frozen corn
2 (5 ounce) cans salmon, drained and flaked
2 medium tomatoes, chopped
3 tablespoons lemon juice
2 tablespoons curry paste
1 tablespoon curry powder
1 tablespoon chili-garlic sauce
1 teaspoon ground cumin
1 teaspoon ground coriander
salt and ground black pepper to taste
½ cup water, or as needed
2 cups hot cooked rice

Steps:

Heat oil and butter in a large skillet over medium heat. Add onion and saute until soft and translucent, about 5 minutes. Add garlic and saute for 1 minute.
Add corn, salmon, tomatoes, lemon juice, curry paste, curry powder, chili-garlic sauce, cumin, coriander, salt, and pepper; bring to a simmer. Cover and cook, adding water as needed, for 10 to 15 minutes. Serve over hot rice.

Nutrition Facts : Calories 446.8 calories, Carbohydrate 54.8 g, Cholesterol 38.9 mg, Fat 16.5 g, Fiber 5.2 g, Protein 23.4 g, SaturatedFat 4.1 g, Sodium 590.4 mg, Sugar 7.5 g

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Heat oil in a large skillet over medium heat. Add curry paste (or powder) and garlic and cook, stirring, until fragrant, about 1 minute. Add eggplant and cook, stirring, until the eggplant is coated with the curry mixture, about 2 minutes.
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