Fish Quick Main Indian

Tikka salmon with red lentil dhal

Name: Tikka salmon with red lentil dhal
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: /indian
Ingredients: 1/4 cup (70g) thick Greek-style yoghurt; 3 tablespoons tikka curry paste; 6 salmon cutlets; 1 cup (200g) red lentils, rinsed, drained; 1/2 teaspoon ground turmeric; 2 tablespoons sunflower oil; 1 red onion, thinly sliced; 2 small dried chillies; 1/2 cup fresh curry leaves; 1/2 teaspoon cumin seeds; 1/4 teaspoon brown mustard seeds; 2 garlic cloves, thinly sliced; Pappadams and mango chutney, to serve

Rate now

15m

25m

Jump to recipe

Create this impressive tikka salmon with just a little preparation and some tried-and-tested shortcuts.

1/4 cup (70g) thick Greek-style yoghurt
3 tablespoons tikka curry paste
6 salmon cutlets
1 cup (200g) red lentils, rinsed, drained
1/2 teaspoon ground turmeric
2 tablespoons sunflower oil
1 red onion, thinly sliced
2 small dried chillies
1/2 cup fresh curry leaves
1/2 teaspoon cumin seeds
1/4 teaspoon brown mustard seeds
2 garlic cloves, thinly sliced
Pappadams and mango chutney, to serve

Method

1.

Combine yoghurt and curry paste in a bowl and season. Add salmon, turning to coat, then cover and chill until needed.
2.

Place lentils, turmeric and 4 cups (1L) water in a pan. Bring to the boil, then reduce heat to low and simmer, stirring occasionally, for 8-10 minutes until lentils are soft but retain some texture. Set aside.
3.

Place 1 tablespoon oil in a pan over medium heat. Cook onion for 2-3 minutes, stirring, until softened. Stir in chillies, curry leaves, spices, garlic and 1/2 teaspoon salt, then cook for 1 minute until fragrant. Stir into lentils.
4.

Heat remaining 1 tablespoon oil in a pan. Cook fish for 2-3 minutes each side until almost cooked, but still rare in the centre.
5.

Divide dhal and salmon among plates. Serve with pappadams and chutney.