Breadcrumbs
| Rice and Beans
| Chickpea and cauliflower curry
| Red Lentil and Pumpkin Dahl
| Tofu Bangalore Phall
| Fake Goat curry
| Monkfish Pasanda
| Fire Juice
| Salmon Dhansak
|
Salmon Dhansak
The great taste of Salmon with a Dhansak sauce



Serves 2 (Estimated) Rating 4/5

Prep Time 10 Minutes Cooking Time 60 Minutes
Ingredients |
230 Gram Red Lentils |
2 Teaspoon Curry Powder |
1 Teaspoon Chilli Powder |
1 Lemon, juice of |
1 Onion, finely chopped |
5 Tablespoons Vegetable Oil |
2 Cayenne Chillies, finely chopped |
3 Salmon Steaks, diced into 3mc cubes |
250 Millilitre SpiceTheWorld Masala Gravy |
60 Millilitre Pineapple Juice |
1 Garlic clove, crushed |
4 Tablespoons Coriander Leaves, roughly chopped |
1 Tablespoon Coriander Leaves |
2 Teaspoon Garam Masala |
Method |
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. |