Fish Family friendly Main Indian

Hot-smoked salmon wraps

Name: Hot-smoked salmon wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: /indian
Ingredients: 40.00 ml sunflower oil; 20.00 ml brown mustard seeds; 1 onion, finely chopped; 3cm piece ginger, finely grated; 2 garlic cloves, crushed; 12 fresh curry leaves; 1 1/2 teaspoons ground coriander; 1/2 teaspoon ground turmeric; 1/4 teaspoon chilli flakes or Kashmiri chilli; 1/2 teaspoon garam masala; 1 teaspoon ground cumin; 2 tomatoes, seeds removed, chopped; 60g shredded coconut, toasted; 1 teaspoon lemon juice; Naan bread, iceberg lettuce, mango chutney, coriander sprigs, to serve; 2 x 150g hot-smoked salmon fillets, skin removed, flaked

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15m

30m

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These easy salmon wraps make a simple dinner and leftovers can be turned into lunch the next day.

2 tablespoons sunflower oil
1 tablespoon brown mustard seeds
1 onion, finely chopped
3cm piece ginger, finely grated
2 garlic cloves, crushed
12 fresh curry leaves
1 1/2 teaspoons ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon chilli flakes or Kashmiri chilli
1/2 teaspoon garam masala
1 teaspoon ground cumin
2 tomatoes, seeds removed, chopped
60g shredded coconut, toasted
1 teaspoon lemon juice
Naan bread, iceberg lettuce, mango chutney, coriander sprigs, to serve
2 x 150g hot-smoked salmon fillets, skin removed, flaked

Method

1.

Heat the sunflower oil in a large frypan over medium-high heat. Add the mustard seeds and cook, stirring, for 1 minute or until fragrant. Add the onion, ginger, garlic, curry leaves, ground coriander, turmeric, chilli, garam masala and cumin. Cook, stirring, for 1 minute, then add the tomato, coconut, lemon juice and 1 1/2 cups (375ml) water. Bring to a simmer, then cover and cook for 20 minutes or until the liquid is almost completely absorbed. Remove the lid and cook for a further 5 minutes or until all of the liquid has been absorbed.
2.

Warm the naan and top with iceberg lettuce, coconut mixture and salmon. Serve with mango chutney and coriander.