Curried Salmon with Chickpea Tikka Masala by RICARDO
Curried Salmon with Chickpea Tikka Masala by RICARDO

Preparation time 15 minutes

Total time: 30 minutes

Ingredients

Sauce

  1. 1 can (10 oz/284 ml) cream of tomato condensed soup
  2. 1 cup (250 ml) 2% yogurt
  3. 1 tbsp curry powder
  4. 1 tsp ground garam masala
  5. 1/2 tsp garlic powder

Fish

  1. 1 onion, chopped
  2. 1 green bell pepper, seeded and diced
  3. 1 red bell pepper, seeded and diced
  4. 2 tbsp (30 ml) olive oil
  5. 1 can (19 oz/540 ml) chickpeas, rinsed and drained
  6. 1 1/2 lb (675 g) skinless fish fillets (salmon or trout), cut into 4 pieces
  7. 1 tbsp curry powder
  8. Cilantro leaves

Directions

Sauce

  1. In a bowl, combine all of the ingredients.

Fish

  1. 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.
  2. On a plate, coat the fish in the curry powder.
  3. In a large non-stick skillet over high heat, brown the fish in the remaining oil until the desired doneness.
  4. Serve the chickpea curry with the fish. Garnish with cilantro leaves.

NOTE FROM RICARDO

To save a little time, replace the sauce recipe with a jar of RICARDO Butter Chicken Cooking Sauce.

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