Food & Drink - - RECIPES -

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

Pinch cin­na­mon


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)

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