Tikka salmon with red lentil dahl

» Tikka salmon with red lentil dahl
Tikka salmon with red lentil dahl


  • 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 (see note)
  • 1/2 cup fresh curry leaves (see note)
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon brown mustard seeds
  • 2 garlic cloves, thinly sliced
  • Pappadams and mango chutney, to serve


Step 1

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

Step 2

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

Step 3

Put 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.

Step 4

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

Step 5

Separate dahl and salmon among plates. Serve with pappadams and  chutney.

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