Salmon and Peas mixed in a yogurt gravy…
I’m glad that Summer is still active, had a relaxing short vacation at Tobermory last weekend. And we are having a long weekend. I couldn’t be any happier.
I’d made this Salmon and Peas a few weeks ago and had been thinking of posting the recipe. So here you go…
Salmon and Peas in Yogurt Gravy
Prep time
Cook time
Total time
Author: Thasneen
Recipe type: Main
Cuisine: Indian
Serves: 4 People
Ingredients
For marination
- Salmon- 5 round slices (use any kind of fish)
- Chili powder- 1½ tsp
- Turmeric powder- ¼ tsp
- Coriander powder- 1 tsp
- Garam masala- ¾ tsp
- Salt- a few pinches
For panfrying Salmon
- Oil- 4 tbsp
- Bay leaves- 2
- Whole Cardamom- 2
For making Gravy
- Onion, chopped- 1
- Peas- 1 cup
- Tomatoes, chopped- 2
- Chili powder- ¾ tsp
- Ground cumin- ½ tsp
- Salt- to taste
- Cilantro, chopped- 2 handfuls
- Beaten yogurt- ¾ cup
Instructions
- In a bowl, spread all the spice powder mentioned 'for marination' over the salmon and keep aside for 5 minutes.
- Place a non-stick pan over medium heat, add 4 tbsp oil.
- Add bay leaves and whole cardamom.
- Place the marinated Salmon over the oil and pan fry till fish has cooked well and both sides have turned golden brown.
- Keep aside the pan fried salmon.
- In the same pan used for pan frying, add onion, saute till translucent.
- Add peas and tomatoes, cook covered till peas are cooked and tomatoes slightly mashed.
- Add chili powder, ground cumin and salt, combine well and cook for a couple of minutes.
- Add the pan fried salmon, gently combine to the peas masala.
- Add the beaten yogurt, combine well and cook for 2 minutes. (Make sure to beat the yogurt well using a whisk before adding to the pan).
- Taste and add more salt if needed.
- Finally, garnish with chopped cilantro.
- Remove the pan from the heat and keep covered for a few minutes.
- Serve with rice or roti.
