Spicy salmon and aubergine curry

Spicy salmon and aubergine curry
  • Serves icon Serves 2
  • Time icon Hands-on time 25 min

A quick, creamy salmon and aubergine curry made with half coconut milk and half vegetable stock to keep it a little lighter.

Try our spinach, tomato, prawn and salmon curry for an easy dish to feed a crowd.

Nutrition: per serving

Calories
625kcals
Fat
42.8g (18.8g saturated)
Protein
29.5g
Carbohydrates
26.4g (13.3g sugars)
Fibre
8g
Salt
1.1g
Calories
625kcals
Fat
42.8g (18.8g saturated)
Protein
29.5g
Carbohydrates
26.4g (13.3g sugars)
Fibre
8g
Salt
1.1g

Ingredients

  • 1 tbsp oil
  • 1 sliced aubergine
  • 1 chopped onion
  • 3 tbsp gochujang (see Know-how)
  •  2 crushed garlic cloves
  • 200ml coconut milk
  • 200ml veg stock
  • 2 sustainable skinless salmon fillets
  • ½ tsp toasted sesame seeds
  • 2 chopped spring onions
  • A few fresh coriander sprigs
  • Steamed rice, to serve

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.

delicious. tips

  1. Gochujang is a glorious Korean fermented chilli paste that brings heat and complexity to dishes. Find it in the world food aisle of large supermarkets and at souschef.co.uk.

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