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