Curried Salmon with Chickpea Tikka Masala

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