zoom Keralan salmon naans

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    Keralan salmon naans

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    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.

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