These are an absolute favourite for me and Hungry Hubby, I make them regularly for dinner but I was more than a little shocked to realise that it was 2008 that I came across them for the first time. I can’t imagine how many Salmon Curry Wraps we’ve eaten in the last decade but enough, it’s time to share.
Originally, these wraps came onto my radar in a TV series that Anjum Anand did all those years ago to promote a new book of heres – Anjum’s New Indian. She went about the country to different cities to see what Indian cooking they did and introduce some of her recipes to them.
The great thing was, she did an episode in Liverpool (our beloved home town) and she came up with what she went on to call her “Keralan Salmon Wraps” to sell in a market stall, just a couple of roads behind our old home! It made my day as Liverpool is rarely shown on TV for the wonderful place it is and this episode was a real celebration of the fabulous people and sense of community there is there.
Now, I appreciate that you may not immediately think curried fish is the most appetising thing but please, give me a minute to convince you. What you have here is a fast to prep, fast to cook dinner full of freshness, exciting spices and probably a different palate of tastes to what you may be accustomed to, even if you are a regular in your Balti house.
Kerala is the home of the coconut and their curries are often hot and spicy with green finger chillies and curry leaves feature heavily too. Southern Indian food is wonderful and despite the abundance of the rich and creamy coconut, they are always so much lighter, brighter and fresher than you will expect.
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I tweaked Anjum’s recipe almost from the outset as finding fresh or frozen grated coconut was impossible back in 2008 and isn’t easy now either so I use coconut oil and coconut milk. It gives a smooth and super thick sauce which is just the right texture for serving in wraps – don’t be tempted to water it down unless you want to wear your dinner!
One of the things I learnt from being an avid fan of Anjum’s is that salad tomatoes you get in the UK are pretty much perfect for curries as they are hard and sour. That tartness cuts right through the coconut here and means I don’t have to crack open a lemon just for a little squeeze of juice. Served with crunchy lettuce and salty, roasted peanuts gives bite and texture to the soft and creamy salmon and after one bite, you too will be addicted to these Salmon Curry Wraps forever more too!
A fast to make salmon dish with just enough thick, coconut and curry leaf rich curry sauce, served with crunchy salad in a soft and warm roti.
- 300 g salmon fillet, cut into 2 inch pieces 2 fillets is normally enough from the supermarket
- 2 tsp coconut oil
- 1 small onion, finely diced
- 1 inch ginger, peeled
- 2 cloves garlic, peeled
- 1 tbsp heaped of fresh curry leaves don't use dried but frozen ones are fine
- 1/2 tsp mustard seeds
- 1.5 tsp ground coriander
- 1/4 tsp turmeric
- 1/4 tsp chilli powder adjust to heat preference - mine is ferociously hot!
- 3/4 tsp garam masala
- 1 tbsp tomato purée
- 1 medium tomato, finely diced
- 100 ml coconut milk
- 2 tbsp roasted peanuts, chopped
- 1 mini gem lettuce, washed and shredded
- 4 roti, warmed if not made fresh
Start by measuring all your spices out into a small bowl or cup so you can add them quickly in one go (and it's also a chance to make sure you have them all before you start!).
Heat the oil in a saucepan over medium heat then add the onion, cooking until translucent and softened. Mince the ginger and garlic together (grate them and/or chop finely with a knife) then add to the onions, cooking until fragrant - about 1 minute.
Add the spices and cook for a couple of minutes before adding the tomato purée, fresh tomato and coconut milk. Stir well and when well blended, tuck the salmon chunks in. Cook for about 4 minutes, turning the heat down a touch if needed, before flipping carefully to the second side. Cook for another 4 minutes or so until cooked through.
Serve by topping a warmed flatbread with lots of lettuce, a quarter of the salmon and it's sauce then sprinkle with a quarter of the peanuts.
You can use any soft and flexible flatbread for these wraps - tortillas or roti both work.
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