I am‘Ma tikka kinda girl. As much as I try to pretend to be a food connoisseur, I’m embarrassed to say that every time I order a chicken tikka masala from the curry house, ”the food writer admits Poppy O Tool.
“This twist on the tikka brings it to a slice of fresh salmon. After wrapping it in your flat bread with mango chutney and cucumber salad, you’ll never come back.
Will serve: 4
For the Core:
1 recipe for easy flatbreads (4 flatbreads; see below)
For the salmon:
400g / 14oz boneless salmon fillet (on skin)
3 tablespoon tandoori spice powder
2 tablespoons Greek or coconut milk yogurt
1 juice of lemon
1 tablespoon olive oil
Salt and black pepper
For a cucumber salad:
1 lemon juice
ತೆ Cucumber, cut into ribbon (see bottom edge)
Chop the coriander leaves and cut them
A small bunch of mint, harvest the leaves and cut
Salt of pinch salt
The mango chutney
1 red chilli, cut into rounds (optional; decid for low heat)
Bombay Mix (Optional)
For Flat Breads (makes 4):
250g / 9oz plain flour, plus extra for dust removal
250g / 9oz Greek yogurt (or 125ml / ½ cup warm water + 2 tablespoons vegetable oil, if you’re vegan)
1 tsp onion seeds, poppy or sesame
1 tsp baking powder
Salt and black pepper
1. Heat the oven to 200C / 180C Fan / 400F / Gas 6. Place the baking tray with baking paper.
2. Prepare flatbreads: Mix all ingredients in a bowl – flour, yogurt, nuts, baking powder and spices – one flour. Blend a soft but sticky ball for about three minutes. Cover with tea towel and leave for 10 minutes.
3. Cut the ball into four equal pieces and roll each one into a thin hammer using a rolling pin. You are targeting them to be about 12cm / 5in in diameter – but don’t worry if they are rustic. Set aside rolled-out flat breads on a lightly floured surface.
4. Place a large, dry frying pan over high heat. Leave to heat, then throw the first flat bread – no oil, no butter, nothing … just dry, hot heat. When the dough starts to form in the bubbles (about 30 seconds) and you’ve got a little char on the bottom, flip over the flatbread and bake the other side for about 30 seconds, get a little char in there, too. Keep warm while you do the same with the other three flatbreads.
5. Dry the fish with baking paper, then place it in a sealed tray.
6. Mix all remaining salmon ingredients in a bowl to make a marinade, then use it to smother your salmon. You want a nice, thick layer.
7. Leave the salmon to marinate for 10 minutes at room temperature, then place the tray in the oven and bake the salmon for 20 minutes, until translucent and cooked through.
8. Meanwhile, make a cucumber salad. Mix lemon juice, cucumber ribbon and both herbs. Mix with salt and set aside.
9. Heat a dry frying pan over high heat until hot. Place the flatbreads in the pan and warm (or reheat in the microwave). Set aside and keep them warm until you are ready to use.
10. Once the salmon is ready, lubricate the flattened breads in the mango chutney, place the beautiful flakes of pink salmon on top and cover with your cucumber salad. I like to add an extra kick with some chilli slices and add texture with the extra crunchy Bombay mix. That’s all. Eat and fold.
Chef’s advice: To get the ribbon from the cucumber, use a speed peeler and cut the length in one place. Look! A pile of long, thin cucumber ribbons.
Recipe Poppy O’Toole (£ 16.99, published by Bloomsbury; Photography by Louis Hagar), extracted from ‘Poppy Cooks: The Food You Need’, is now available.