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Fish Curry with Okra and Eggplant

Yields6 ServingsPrep Time20 minsCook Time16 minsTotal Time36 mins

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
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

0 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.