Keralan salmon wraps
Ingredients
3 tbsp vegetable oil
½ tsp brown mustard seeds
1 small onion, finely chopped
2 tsp finely chopped ginger
2 large garlic cloves, finely chopped
8 curry leaves
1½ tsp ground coriander
¼ tsp ground turmeric
¼ tsp red chilli powder
¾ tsp garam masala
2 small tomatoes, chopped
4 tbsp freshly grated coconut
200ml/7fl oz water
1 tsp lemon juice
2 tbsp chopped salted, roasted peanuts
salt and freshly ground black pepper
300g/10½oz salmon fillets, skin removed, flesh cut into 2.5cm/1in cubes
4 wheat tortillas
handful lettuce, thinly sliced
Preparation method
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Heat the oil in a pan over a medium heat. When the oil is hot, add the mustard seeds. (CAUTION: the mustard seeds will start to pop. Keep well away from your eyes and face.) Cover the pan with a lid and fry the mustard seeds for 20-30 seconds, or until they have stopped popping.
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Add the onion and fry for 3-4 minutes, or until golden-brown.
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Add the ginger, garlic and curry leaves and fry for a further 3-4 minutes, or until the garlic is golden-brown.
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Add the spices and stir until the mixture is well combined.
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Add the chopped tomatoes, grated coconut and the water. Bring the mixture to the boil, then reduce the heat to a simmer, cover the pan with a lid and simmer for 10-12 minutes, or until the ingredients have cooked through and the sauce has thickened.
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Add the lemon juice and chopped peanuts and season well with salt and freshly ground black pepper.
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Add the salmon pieces and continue to cook for 3-4 minutes, adding water as necessary to prevent the sauce from drying out, until the salmon is cooked through.
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To serve, place one of the tortillas onto each serving plate. Arrange a thin line of the shredded lettuce down the centre of each tortilla. Spoon over a portion of the salmon mixture and roll each tortilla up tightly into a sausage shape. Cut each wrap in half and serve.
