Canned Salmon with Potato and Eggplant
2 Tbsp Oil
1 Onion, finely sliced
1 & 1/2 tsp Black Mustard Seeds
5-6 Cloves of Garlic, crushed
1/2 Tbsp Ginger, grated
4-5 Green Chillies, finely sliced
1 tsp Ground Turmeric
1 tsp Ground Cumin
2 tsp Ground Coriander
1/2 tsp Chilli Powder
1 tsp Salt
Sprinkle of Black Pepper
1 & 1/2 Cups Hot Water
3-4 Ripe Tomatoes
500 gm Potatoes, diced into small cubes
1 Large Eggplant (300grams), peeled and cut into cubes
1 Large Can Pink Salmon
2 Tbsp Chopped Fresh Coriander Leaves
Heat the oil in a pan and add the mustard seeds.
When the popping and the spluttering of the seeds subsides add the onions.
Cook the onions until they turn brown, stirring frequently.
Add the garlic, ginger, fresh chillies, turmeric, ground cumin, ground coriander, chilli powder, salt and a good sprinkle of black pepper.
Cook for three to four minutes, stirring constantly.
Add the water and the tomatoes and stir.
Let it come to a boil and cook for about few minutes, stirring occasionally.
Add the potatoes and eggplant and stir.
When it comes to a boil, cover and cook until the potatoes are well done, stirring occasionally.
Add the canned salmon and stir gently.
Let it come to a boil again and cook for a minute.
Garnish with the fresh coriander leaves.