Fara's Salmon Curry

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Fara's Salmon Curry

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Ingredients

7 portion(s)

Fara's Salmon Curry

75 g shallots
3 cloves garlic
3 centimetres fresh ginger
2 heaped teaspoons Mustard seeds
2 sprigs Curry Leaves, leaves only
4 heaped tablespoons curry powder
30 g oil
700 g fresh salmon fillet
2 pieces tomatoes, quartered
7 pieces okra, remove the stem
2 pieces eggplants, cut according to your liking
3 level tbsp Tamarind juice

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6

50min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
9
Easy Quick Indian Indonesian Cooking for large family Dinner Lunch Everyday Lactose free Non-dairy All-in-one cooking with Varoma

Recipe's preparation

Fara's Salmon Curry

Add shallots, garlic and ginger
blend for 10 secs at speed 7.5

Add oil, mustard seeds, and curry leaves
sautee for 7 mins/120/1.5

Add curry powder paste
sautee for 7mins/120/1.5

Add tamarind juice and water
Add okra

Arrange salmon pieces and egg plant in varoma and on varoma tray and place it on the lid

Add salt and cook for 15mins/varoma/reverse 1.5

Place salmon and eggplant in a serving dish
Pour curry in the serving dish.

Serve with rice

Accessories you need

Varoma
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Spatula TM5/TM6
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Tip

A blade cover is also recommended for this recipe.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.