Keralan salmon naans

  • Total time: 15 minutes 15 minutes

Serves: 2


2 essential Waitrose Scottish Salmon Fillets
2 tbsp Cooks’ Ingredients Keralan Curry Paste
1 tbsp oil
2 essential Waitrose Peppers, 1 red, 1 yellow, sliced
300g pack 2 Waitrose Peshwari Naan 
½ x150g tub fat-free natural yogurt


1. Place the salmon, skin side up on a grill pan under a preheated grill for 6 minutes, turn over and spread the flesh with 1½ tbsp Keralan paste and grill for a further 5 minutes.

2. Meanwhile, heat the oil in a frying pan and fry the peppers with the remaining Keralan paste for 5 minutes.

3. Heat the naans according to pack instructions.

4. Scatter the peppers over the 2 naans. Remove the salmon flesh from the skin in large flakes and place on top of the peppers, then spoon over dollops of yogurt. Garnish with chopped coriander.