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Delicious Fish Curry with Okra and Eggplant served with rice.
5 from 6 votes

Fish Curry with Okra and Eggplant

There is no need to grind or make a spice paste in this quick and easy one-pot Fish Curry with Okra and Eggplant. Just as tasty and delicious.
Author : Linda Ooi
Course : Main Dish
Cuisine : Malaysian
Keyword : dhal and eggplant curry, fish curry, okra curry
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings : 6
Calories : 421kcal

Ingredients
  

  • 3 tbsp vegetable oil
  • 1 large onion (thinly sliced)
  • 2 cloves garlic (thinly sliced)
  • 1 inch ginger (julienned) (30g)
  • 3 tbsp curry powder (either fish / meat curry powder)
  • 2 cups coconut milk (480ml)
  • 1 sprig curry leaves (stem removed)
  • Salt to taste
  • 12 oz mini eggplant (halved) (340g)
  • 12 oz okra (trimmed) (340g)
  • 1 lb salmon (skin removed and cut into ¼ inch thick slices) (450g)

Instructions
 

  • Heat vegetable oil in a medium sized pot. Fry onion, garlic, and ginger in hot oil until soft, about 3 minutes. Add fish curry powder and continue to stir for another 2 minutes.
  • Pour in coconut milk. Add curry leaves. Cover and bring to a boil.
    Fish Curry with Okra and Eggplant-9
  • Remove lid. Season with salt.
  • Add mini eggplants and okra. Cover and bring it back to a boil. Reduce heat and simmer for 5 minutes.
    Fish Curry with Okra and Eggplant-10
  • Remove lid and add salmon. Cover and continue to cook for another 3 minutes.
  • Turn off stove.

Nutrition

Calories: 421kcal
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