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How To make Broiled Salmon with Curried Eggplant Chutney
1/2 pound eggplant -- cut into 1/2-inch
cubes 1 small red bell pepper :
cut into 1/2-inch
pieces 1 small onion :
cut into 1/2-inch
pieces 1/4 cup water
2 tablespoons fresh lemon juice
2 tablespoons cider vinegar
1 teaspoon curry powder
1/2 teaspoon mustard seeds
1/4 cup plus 1 tablespoon firmly packed light
:
brown sugar 1 tablespoon chopped fresh flat-leafed parsley leaves
1 tablespoon balsamic vinegar
2 teaspoons dijon mustard
1/8 teaspoon cayenne
4 salmon fillet with skin -- (4-ounce)
steamed haricots verts and potatoes -- accomplement
In a saucepan simmer eggplant, bell pepper, and onion in water, lemon juice, an d cider vinegar with curry powder, mustard seeds, and 1/4 cup brown sugar, unco vered, stirring occasionally, 20 minutes, or until most of liquid is evaporated . Season mixture with salt and stir in parsley. Cool chutney to room temperat ure. Chutney may be made 1 week ahead and chilled, covered.
Preheat broiler.
In a bowl stir together balsamic vinegar, mustard, cayenne, remaining tablespoo n brown sugar, and salt to taste and add salmon, turning to coat. Arrange fish , skin side down, on rack in broiler pan and broil about 4 inches from heat 7 m inutes, or until just cooked through. Discard skin.
Serve fish with chutney and haricots verts and potatoes.
brOILED SALMON WITH CURRIED EGGPLANT CHUTNEY AND STEAMED HARICOTS VERTS AND POT ATOES
Each serving with Haricot Verts and Potatoes about 377 calories and 8 gram fat (19% of calories from fat) Each serving without Haricots Verts and Potatoes abo ut 278 calories and 8 grams fat (26% of calories from fat)
MC formatted by Barb at Possum Kingdom using MC Buster 2.0f & SNT on 7/14/98
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Curried EggPlant Chutney
This spicy condiment is delicious with curries or served with sharp cheese and pickles for a British ploughman's lunch. Adjust the quantity of peppers to your desired heat level.
Season: late summer through fall
Yield: 3 pints
Store: cool, dark pantry
2 large eggplants, unpeeled
3 tablespoons distilled white vinegar
2 cloves garlic, minced
2 tablespoons prepared chili powder
2 tablespoons ground ginger
2 teaspoons turmeric
1 tablespoon cumin seed
1 tablespoon fenugreek seed 1/3 cup vegetable oil
1 cup sugar
1 1/4 cups distilled white vinegar
2-4 hot red chilies, seeded and finely chopped
1/3 cup grated fresh ginger
2 tablespoons pickling salt
Cut the eggplant into small cubes and reserve.
Combine the vinegar, garlic, chili powder, ground ginger, and turmeric in a small bowl to form a paste; reserve.
In a large saucepan, heat the oil over medium high heat and briefly saute the cumin and fenugreek seed. Add the eggplant and cook until tender, about 10 minutes. Reduce heat and add the reserved spice paste and the vinegar, sugar, chili peppers, fresh ginger, and pickling salt. Bring to a boil and stir for 5 minutes.
Ladle the chutney into hot, sterilized half-pint or pint jars, allowing 1/2 inch headspace. Follow water-bath canning instructions and process for 15 minutes for half-pints, 20 minutes for pints.
from Canning & Preserving Your Own Harvest, An Encyclopedia of Country Living Guide by Carla Emery & Lorene Edwards Forkner, 2009 Sasquatch Books.
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Ingredients:
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మనోజ్ పెళ్లికి మంచు ఫ్యామిలీ పిండి వంటలు చేస్తున్న వీడియో | Star Mantra
మనోజ్ పెళ్లికి మంచు ఫ్యామిలీ పిండి వంటలు చేస్తున్న వీడియో
Once you try this recipe, you will be making it everyday! Delicious Fish Stew!
Hello guys, this fish stew is what you should be making next. Soooo yummy and packed with so much flavor, you will loveeee it!
Ingredients:
- 1 Tilapia fish
- 2 medium tomatoes
-1 tbsp tomato paste
- 1 medium onions
- 4 green chillies(optional)
- 2 garlic cloves
- ginger
- 1 tsp coriander powder
- 1 tsp garam masala
- 1/2tsp cumin powder
- 1/4tsp turmeric powder
- 1tsp salt
- 1 cup coconut milk
- 1 cup water
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