- 3 tablespoons vegetable oil
- 1/2 teaspoon brown mustard seeds
- 1 small onion, finely chopped
- 2 teaspoons finely chopped fresh ginger
- 2 large cloves garlic, finely chopped
- 8 curry leaves*
- 1 1/2 teaspoons ground coriander
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon red chile powder
- 3/4 teaspoon garam masala
- 2 small tomatoes, chopped
- 4 tablespoons freshly grated fresh coconut
- 1 cup water
- 1 teaspoon fresh lemon juice
- 2 tablespoon chopped salted, roasted peanuts
- Kosher salt and freshly ground black pepper
- 10 1/2 ounces salmon fillet, skin removed, flesh cut into 1-inch cubes
- 4 wheat tortillas
- Handful lettuce, shredded
- *Can be found at specialty Asian or Indian markets.
Heat the oil in a pan over a medium heat. When the oil is hot, add the mustard seeds. Be careful as the mustard seeds will start to pop and splatter the oil.
Add the coriander, turmeric, chile powder, and garam masala, and stir until the mixture is well combined. Add the chopped tomatoes, grated coconut and the water. Bring the mixture to a boil, then reduce the heat to a simmer, cover the pan with a lid and simmer for 10 to 12 minutes, or until the ingredients have cooked through and the sauce has thickened.
Add the lemon juice, and chopped peanuts, and season well with salt, and freshly ground black pepper to taste. Add the salmon pieces, and continue to cook for 3 to 4 minutes, adding water as necessary to prevent the sauce from drying out, until the salmon is cooked through.
To serve, place one of the tortillas onto each serving plate. Arrange a thin line of the shredded lettuce down the center of each tortilla. Spoon over a portion of the salmon mixture and roll each tortilla up tightly into a sausage shape. Cut each wrap in half, and serve.