We go through tortilla wraps in this house like they’re going out of fashion (which they are definitely not, since the ‘street food’ trend is still in full swing.)
I like them because they’re relatively light compared to other types of bread. We often have them at home in place of naan bread with curries, which I know is some kind of sacrilege, but is actually really tasty. I also make a LOT of wraps. A nice change from mexican fajitas are these keralan salmon wraps.
There are quite a few ingredients in this, so you can’t exactly throw it together, but it’s worth it. This dish is full of great texture, with the crunch from the peanuts and the coconut. The salmon is of course paired perfectly with the lemon juice, chilli, garlic and ginger, but not overpowered by the curry flavours.
Recipe by Anjum Anand in BBC Good Food magazine.
- 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
Heat the oil in a pan over a medium heat and add the mustard seeds. The mustard seeds will pop and potentially splatter the oil, so be careful. Cover the pan and cook until they stop popping. (about 1 minute)
Add the onion, and fry for 3 to 4 minutes. Add the ginger, garlic, and curry leaves, and fry for another 3 to 4 minutes.
Add the coriander, turmeric, chili powder, and garam masala and stir the mixture. Add the tomatoes, coconut and the water. Bring the mixture to a boil, then reduce the heat to a simmer, cover the pan with a lid and cook for 10 to 12 minutes.
Add the lemon juice and chopped peanuts, and season. Add the salmon pieces, and continue to cook for 3 to 4 minutes, adding water as necessary, until the salmon is cooked through.
To serve, place one of the tortillas onto each serving plate. Arrange a thin line of the shredded lettuce down the center of each tortilla. Spoon over a portion of the salmon mixture and roll each tortilla. Cut each wrap in half, and serve.