Name: Curried Salmon with Chickpea Tikka Masala
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 can (10 oz/284 ml) cream of tomato condensed soup; 1 cup (250 ml) 2% yogurt; 1 tbsp curry powder; 1 tsp ground garam masala; 1/2 tsp garlic powder; 1 onion, chopped; 1 green bell pepper, seeded and diced; 1 red bell pepper, seeded and diced; 2 tbsp (30 ml) olive oil; 1 can (19 oz/540 ml) chickpeas, rinsed and drained; 1 1/2 lb (675 g) skinless fish fillets (salmon or trout), cut into 4 pieces; 1 tbsp curry powder; Cilantro leaves

Ingredients

Sauce

1 can (10 oz/284 ml) cream of tomato condensed soup
1 cup (250 ml) 2% yogurt
1 tbsp curry powder
1 tsp ground garam masala
1/2 tsp garlic powder

Fish

1 onion, chopped
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
2 tbsp (30 ml) olive oil
1 can (19 oz/540 ml) chickpeas, rinsed and drained
1 1/2 lb (675 g) skinless fish fillets (salmon or trout), cut into 4 pieces
1 tbsp curry powder
Cilantro leaves

Preparation

Sauce

In a bowl, combine all of the ingredients.

Fish

In a pot over medium heat, soften the onion and bell peppers in half of the oil. Add the chickpeas and sauce. Bring to a boil while stirring constantly. Simmer for 5 minutes or until the sauce has thickened and the vegetables are tender. Set the chickpea curry aside.
On a plate, coat the fish in the curry powder.
In a large non-stick skillet over high heat, brown the fish in the remaining oil until the desired doneness.
Serve the chickpea curry with the fish. Garnish with cilantro leaves.

Note from Ricardo

To save a little time, replace the sauce recipe with a jar of RICARDO Butter Chicken Cooking Sauce.

Curried Salmon with Chickpea Tikka Masala

Categories

Ingredients

Sauce

Fish

Preparation

Sauce

Fish

Note from Ricardo

Personal Note