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Salmon Tikka Wraps with Fresh Coconut Raita

Salmon covered with creamy tikka sauce and topped with creamy coconut cucumber sauce

Total Time

40 minutes

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Serves

4
Ingredients Method

A bit of this, a bit of that

  • 4 pieces salmon
  • 2 tsp Tikka curry paste
  • 50g Onken Natural Yogurt
  • 4 chapatis, warmed or tortilla wraps
  • 1 head little gem lettuce, shredded
  • FRESH COCONUT RAITA
  • 100g fresh coconut, finely grated
  • 200g Onken Natural Yogurt
  • 100g cucumber, grated
  • 1 clove garlic, finely grated
  • Handful mint leaves, finely chopped , plus extra to garnish
  • Squeeze lemon
  • Sliced red chilli and lime to serve

Step-by-step

  1. 1 Make the raita; heat a non-stick frying pan over a medium heat and toast the coconut, stirring it constantly in the pan until just golden.
  2. 2 Remove from the pan and leave to cool.
  3. 3 Once cool, mix with the remaining ingredients, adding lemon juice and seasoning to taste.
  4. 4 Heat the oven to 200C, 180C fan, gas mark 6.
  5. 5 Place the salmon pieces on to a lined baking tray. Mix the curry paste with the yogurt and spoon over the top of the salmon.
  6. 6 Bake in the oven for 10-15 minutes, until the salmon just flakes.
  7. 7 To serve scatter the shredded lettuce over warmed chapattis, flake over the salmon in chunks and spoon over the raita.
  8. 8 Sprinkle over mint leaves, chilli slices and a squeeze of lime. Wrap up and tuck in.

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Chilli Cheese Fries with Avocado Yogurt

Salmon covered with creamy tikka sauce and topped with creamy coconut cucumber sauce

Total Time

40 minutes

Share this recipe

Serves

4
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