date:Mar 31, 2014
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