Ingredients
• 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
Method
1. Combine yoghurt and curry paste in a bowl and season. Add salmon, turning to coat, then cover and chill until needed.
2. Place lentils, turmeric and 4 cups (1L) water in a pan. Bring to the boil, then reduce heat to low and simmer, stirring occasionally, for 8-10 minutes until lentils are soft but retain some texture. Set aside.
3. Place 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.
4. Heat remaining 1 tablespoon oil in a pan. Cook fish for 2-3 minutes each side until almost cooked, but still rare in the centre.
5. Divide dahl and salmon among plates. Serve with pappadams and chutney.
