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
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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!).
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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.
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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.
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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.