Spicy salmon and aubergine curry

Method

1. Heat the oil in a large frying pan and add the aubergine. Fry for 6-8 minutes until golden. Add the onion and cook for 6-8 minutes until soft. Stir in the gochujang (see Know-how) and crushed garlic cloves and cook for 2 minutes. Pour in the coconut milk and veg stock, bring to the boil, then simmer for 3-4 minutes to thicken.
2. Gently add the salmon fillets and simmer for 3 minutes, then turn over and cook for 3 minutes more. Sprinkle with the toasted sesame seeds, chopped spring onions and a few fresh coriander sprigs. Serve with steamed rice.