Spicy salmon and aubergine curry

Name: Spicy salmon and aubergine curry
Cook time: 25 min
Yield: Serves 2
Cuisine: Indian recipes
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

Easy
May 2019

Easy
May 2019

Serves 2
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.

Dairy-free recipes

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

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

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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

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

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.
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.

Method

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.
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

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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