Salmon and Eggplant Curry

Salmon and Eggplant Curry

Salmon and Eggplant Curry



  • 750 g salmon cut into large cubes
  • 6 mauritian eggplants (they are long and thin)
  • 2 onions, choppeds
  • 3 cloves of minced garlic
  • 1 piece of chopped ginger
  • 3 tablespoons of curry powder
  • 600 g tomatoes, cut into pieces
  • 4 green chillies cut in half
  • 6 sprigs of chopped coriander
  • 2 sprigs of curry leaves


Chop the eggplant and put them to disgorge in a large bowl of water.

In a large saucepan. grill the salmons in very little oil on all sides until golden then them aside.

Sauté the onion, garlic and ginger in the same pan over medium heat for 5 minutes before adding the curry leaves without branches and fry the spices another 2 minutes.

Then put in the pan tomatoes, curry powder, green chillies and mix well. Rinse the eggplant, add in curry sauce and simmer for 15 minutes.

Season to your taste, stir and add half a glass of water to dilute a little the sauce if needed.

Add salmon pieces and chopped coriander. Cover the pan and cook over low heat for 20 minutes. Taste and adjust seasoning if necessary.

Serve the Salmon and Eggplant Curry a with cucumber, carrots and green mango salad and faratas.

Cucumber salad, carrots and green mango

Cucumber salad, carrots and green mango



For this little fresh and light salad, use a grater with large holes and simply, grate in the length of a cucumber, two carrots and a green mango in a bowl.

Prepare then a small salad dressing: vinegar (or lemon), oil, salt, pepper and half a finely chopped red onion.

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