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

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.