Kerala is abundant with fish and one popular regional dish is deep-fried rice pancake stuffed with a spicy fish and coconut mixture. This is a simplified version using tortillas and adding lettuce and peanuts.
| Level: | Intermediate |
| Total: | 55 min |
| Prep: | 25 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons vegetable oil
- 1/2 teaspoon brown mustard seeds
- 1 small onion, finely chopped
- 2 teaspoons finely chopped fresh ginger
- 2 large cloves garlic, finely chopped
- 8 curry leaves*
- 1 1/2 teaspoons ground coriander
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon red chile powder
- 3/4 teaspoon garam masala
- 2 small tomatoes, chopped
- 4 tablespoons freshly grated fresh coconut
- 1 cup water
- 1 teaspoon fresh lemon juice
- 2 tablespoon chopped salted, roasted peanuts
- Kosher salt and freshly ground black pepper
- 10 1/2 ounces salmon fillet, skin removed, flesh cut into 1-inch cubes
- 4 wheat tortillas
- Handful lettuce, shredded
Instructions
- Heat the oil in a pan over a medium heat. When the oil is hot, add the mustard seeds. Be careful as the mustard seeds will start to pop and splatter the oil.
- Cover the pan with a lid and fry the mustard seeds for 20 to 30 seconds, or until they have stopped popping.
- Add the onion, and fry for 3 to 4 minutes, or until golden brown. Add the ginger, garlic, and curry leaves, and fry for another 3 to 4 minutes, or until the garlic is golden brown.
- Add the coriander, turmeric, chile powder, and garam masala, and stir until the mixture is well combined. Add the chopped tomatoes, grated coconut and the water. Bring the mixture to a boil, then reduce the heat to a simmer, cover the pan with a lid and simmer for 10 to 12 minutes, or until the ingredients have cooked through and the sauce has thickened.
- Add the lemon juice, and chopped peanuts, and season well with salt, and freshly ground black pepper to taste. Add the salmon pieces, and continue to cook for 3 to 4 minutes, adding water as necessary to prevent the sauce from drying out, 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 up tightly into a sausage shape. Cut each wrap in half, and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 466 |
| Total Fat | 29 g |
| Saturated Fat | 5 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 22 g |
| Cholesterol | 41 mg |
| Sodium | 643 mg |