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Chickpea and Tomato Curry with Grilled Salmon Recipe

Compiled by Raphaella Frame Food styling Susan Greig Photograph Graeme Borchers Ingredients: 2 x 400g tins chopped tomatoes 2 tins chickpeas, drained and rinsed 2 onions, finely chopped vegetable oil 4 cloves garlic, sliced 2t ginger, grated 1t ground turmeric 1t chilli powder 1t cumin 2t ground coriander salt and black pepper 1t sugar 1t garam masala 4 x 150g salmon fillets cup fresh coriander, chopped Directions: Place the tinned tomatoes in a small saucepan and simmer over medium heat until thickened. Add the chickpeas and stir through. Sauté the onions in a little vegetable oil and, when soft, add the garlic and ginger followed by the turmeric, chilli powder, cumin and ground coriander. Season the tomato mixture with salt, pepper and sugar, and combine with the onion mixture. Sprinkle the garam masala over the salmon fillets. Sear each fillet in an oiled pan until cooked to your liking. Stir half of the fresh coriander into the curry, place a seared salmon fillet on top of each portion and garnish with the remaining coriander. Serve with a yoghurt raita (made of plain yoghurt, grated ginger and chopped cucumber). Serves 4 Recommended wine pairing: Groot Constantia Blanc de Noir 2009 This recipe is from the February 2011 House and Leisure Food issue.