AuthorLe-ThermiqueCategoryMain DishesDifficultyBeginnerINGREDIENTS :
3 tbsp vegetable oil
1 large onion, thinly sliced
2 cloves garlic, thinly sliced
30 g ginger
3 tbsp curry powder
480 ml coconut milk
1 sprig curry leaves
340 g mini eggplant, halved
340 g okra
Salt to taste
450 g salmon, cut into 1/4 inch thick slices
COOKING METHODS :
1
- Add oil, onion, garlic and ginger into mixing jar to saute until slightly wilted.
Settings: Timer: 3 Minutes / Speed: 2 / Temperature: 120°C / Heat Power : 5
2
- Add fish curry powder, coconut milk and curry leaves to boil.
Settings: Timer: 5 Minutes / Speed: 2 / Temperature: 120°C
3
- Add mini eggplant, okra and season with salt to cook.
Settings: Timer: 5 Minutes / Speed: 2 / Temperature: 120°C
4
- Add salmon and continue to cook.
Settings: Timer: 3 Minutes / Speed: 1 / Temperature: 100°C
Nutrition Facts
6 servings
Serving size
- Amount per serving
- Calories422
- % Daily Value *
- Total Fat 31.8g41%
- Saturated Fat 19.3g97%
- Cholesterol 33mg11%
- Sodium 82mg4%
- Total Carbohydrate 20.1g8%
- Dietary Fiber 7.8g28%
- Total Sugars 6.6g
- Protein 19.3g
- Calcium 9mg1%
- Iron 22mg123%
- Potassium 957mg21%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
INGREDIENTS :
3 tbsp vegetable oil
1 large onion, thinly sliced
2 cloves garlic, thinly sliced
30 g ginger
3 tbsp curry powder
480 ml coconut milk
1 sprig curry leaves
340 g mini eggplant, halved
340 g okra
Salt to taste
450 g salmon, cut into 1/4 inch thick slices