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Tikka salmon with red lentil dahl
Tikka salmon with red lentil dahl
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Whip up a stunning tikka salmon dish with minimal effort using clever shortcuts.
Ingredients:
  • 70g yoghurt
  • 84.00 gm tikka curry paste
  • 6 salmon cutlets
  • 200g lentils
  • 1/2 tsp ground turmeric
  • 36.80 gm sunflower oil
  • 1 red onion, thinly sliced
  • 2 small dried chillies (see note)
  • 125.00 ml fresh curry leaves (see note)
  • 1/2 tsp cumin seeds
  • 1/4 tsp brown mustard seeds
  • 2 garlic cloves, thinly sliced
  • Mango chutney, to serve
  • Pappadams, to serve
Instructions:
  • In a bowl, mix together yoghurt and curry paste, season with salt and pepper. Add salmon to the mixture, ensuring it is well coated. Cover and refrigerate until ready to use.
  • In a pan, combine lentils, turmeric, and 4 cups (1L) water. Bring to a boil, then simmer on low heat, stirring occasionally, for 8-10 minutes until lentils are tender yet slightly firm. Set aside.
  • Heat 1 tablespoon of oil in a pan over medium heat, then sauté the onion until softened, about 2-3 minutes. Add chillies, curry leaves, spices, garlic, and 1/2 teaspoon of salt, and cook for 1 minute until fragrant. Mix everything into the lentils.
  • In a pan, heat 1 tablespoon of oil. Cook the fish for 2-3 minutes on each side until it is almost cooked, but still rare in the center.
  • Plate the dahl and salmon separately. Accompany with pappadams and chutney on the side.

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