CHICK­PEA AND TOMATO CURRY WITH GRILLED SALMON

Groot Con­stan­tia Blanc de Noir 2009

House and Leisure Food - - FRONT PAGE -

2x400g tins chopped

toma­toes 2 tins chick­peas, drained

and rinsed 2 onions, finely chopped veg­etable oil 4 cloves gar­lic, sliced 2t ginger, grated 1t ground turmeric 1t chilli pow­der 1t cumin 2t ground co­rian­der salt and black pep­per 1t sugar 1t garam masala 4x150g salmon fil­lets cup fresh co­rian­der, chopped

Serves 4

Place the tinned toma­toes in a small saucepan and sim­mer over medium heat un­til thick­ened. Add the chick­peas and stir through. Sauté the onions in a lit­tle veg­etable oil and, when soft, add the gar­lic and ginger fol­lowed by the turmeric, chilli pow­der, cumin and ground co­rian­der. Sea­son the tomato mix­ture with salt, pep­per and sugar, and com­bine with the onion mix­ture.

Sprin­kle the garam masala over the salmon fil­lets. Sear each fil­let in an oiled pan un­til cooked to your lik­ing. Stir half of the fresh co­rian­der into the curry, place a seared salmon fil­let on top of each por­tion and gar­nish with the re­main­ing co­rian­der.

Serve with a yo­ghurt raita (made of plain yo­ghurt, grated ginger and chopped cu­cum­ber).

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