Salmon Tikka Naans with Curried Cauliflower, Crunchy Indian Slaw and Mango Yoghurt

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2 people
Meal course
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1 .
For the curry paste
1 whole
Garlic clove - peeled and finely chopped
1 thumbsize
Ginger - peeled and grated
1/2 tsp
Cayenne pepper
2 tsp
Smoked paprika
1 tsp
Garam Masala
1/4 tsp
1 tbsp
Tomato Puree
1 medium
Red chilli - deseeded and finely chopped
1/2 tbsp
Desiccated coconut
1/2 tbsp
Ground almonds
1/2 tsp
Ground cumin
1/2 tsp
Ground coriander
1 Splash
2 .
For the cauliflower
1/2 small
Cauliflower florrets
1 small
White onion - peeled and roughly chopped
1 tbsp
Cider vinegar
2 tbsp
Olive oil
3 .
For the slaw
70 grams
White cabbage - cut into thin strips
1 medium
Red pepper - deseeded and finely sliced
1 handful
1 1/2 tbsp
Fresh coriander - roughly chopped
1 whole
Lime - Juice
1 Splash
4 tbsp
Natural yoghurt
2 tbsp
Mango chutney
5 .
To assemble
2 medium
Salmon fillet
2 large
Naan breads
1/4 whole
1 whole
Lime - quartered
1 handful
Fresh coriander - roughly chopped
1/2 tbsp
Olive oil
Salmon Tikka Naans with Curried Cauliflower, Crunchy Indian Slaw and Mango Yoghurt
  1. Preheat the oven to 200’C
  2. Make your paste by simply blending the ingredients together until smooth – adding a splash of water if the paste is too thick.
  3. Slice your salmon fillets in half lengthways, place in a bowl and cover with half the curry paste. Leave to marinate while you prepare your remaining ingredients.
  4. Place your all your cauliflower ingredients in an ovenproof dish along with the remaining curry paste and stir until well combined (you want the cauliflower to be evenly spread out over the bottom of the dish.). Roast in the oven for 30-35 minutes, stirring every ten minutes so as not to burn.
  5. Mix together the ingredients for the slaw and set aside until needed
  6. Mix together the ingredients for the yoghurt and set aside until needed
  7. When your cauliflower is nearly cooked heat a frying pan to a medium temperature with the coconut oil.
  8. Turn off the oven and add the naan breads to warm through.
  9. Fry your salmon skin side down for 2 minutes and then cook on each side for another minute until cooked through.
  10. Plate up your naans, top with all your scrummy ingredients and give a squeeze of lime to finish off before devouring!

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