Salmon Dhansak

The great taste of Salmon with a Dhansak sauce

Serves 2 (Estimated) Rating 4 (1-5)

Prep Time 10 Minutes Cooking Time 60 Minutes

230g red lentils
2 Teaspoon Curry Powder
1 Teaspoon Chilli Powder
Juice of 1 lemon
1 small onion finely chopped
5 Tablespoons Vegetable Oil
2 Cayenne Chillies finely chopped
3 Salmon Steaks diced into 3cm cubes
250ml Masala Gravy (see recipe)
60ml Pineapple Juice
1 Garlic clove crushed
4 Tablespoons roughly chopped coriander leaves
1 Tablespoon whole coriander leaves
2 teaspoon Garam Masala
Bring a pot of water to the boil and add the lentils and simmer gently for 30-40 minutes until the lentils are soft and mushy.
Drain the lentils.
Make a paste of the curry powder and chilli powder with half of the lemon juice.
Fry the onion and 1 cayenne chilli in the vegetable oil on a medium heat until golden.
Add the curry and chilli powder paste and stir in and fry for 1 minute.
Add the salmon pieces and seal well on all sides.
Add half the masala Gravy and simmer for 5 minutes stirring constantly.
Now add the lentils and Pineapple Juice and simmer for 4 minutes stirring constantly.
If the needed add more masala gravy to prevent the curry becoming too thick.
Now add the garlic clove finely chopped coriander leaves and 1 cayenne chilli.
Cook for a further minute and then add the remaining lemon juice
Serve with the whole coriander leaves and garam masala sprinkled over the top.