The tang of a yogurt-based condiment is delicious with fatty fish like salmon. This raita can be made a few days in advance and improves in flavour with time in the fridge. Don’t use thick Greek yogurt here—thinner-style yogurt makes a more appealing sauce.
2 tsp (10 mL) peanut, canola, or vegetable oil
3 tbsp (45 mL) each finely diced green and red pepper
2 tbsp (30 mL) finely diced carrot 1 cup (250 mL) yogurt
1 medium radish, finely diced ½ tsp (2 mL) ground cumin
1 Heat oil in a small skillet over medium heat; add green pepper, red pepper and carrot. Fry for 1 minute until tender-crisp; remove from heat and let cool. Stir into yogurt along with radish, cumin and cinnamon. Season to taste with salt. Refrigerate for at least 4 hours to blend flavours. (Raita can be made up to 3 days in advance.)
Makes 11/4 cups (310 mL)