Cook the peas. Heat 2 tbsp oil in
a wok and add the cumin seeds. As
they darken, stir in the peas. Add a
little water, the sugar and a pinch of
salt and cook without a lid until the
peas are soft. Remove from the
heat and stir in the coconut.
Now for the salmon. Heat a
griddle pan over a high heat.
Season the fish on both sides and
brush with the remaining oil.
Griddle or fry for 3-4 minutes on
each side until cooked.
Finish the dish. Stir the yogurt
into the warm peas and season to
taste. Serve with the salmon and
From monisha bharadwaj's book, stylish indian in minutes