Anjum Anand’s Keralan salmon wraps
This is the first recipe we ever tried from Anjum’s New Indian, and it’s one of the only ones that we continue to make on a regular-ish basis. It might sound complex because of the ingredients involved, but once you’ve got hold of these it really only takes half an hour to cook.
The result is a fresh-tasting, tangy & coconutty sauce which works brilliantly with pink fish – the recipe states salmon, but on this occassion we used rainbow trout which worked just as well). I’d definitely recommended wholewheat wraps over white if you can get them. As for salad, don’t be tempted to go for the fancy stuff (rocket and watercress have no place here) – lettuces like iceberg, babygem or romaine definitely work best.
Note: for the coconut, desiccated should not be used as a substitute for the real thing! Definitely use fresh coconut if you can get it – it’s often available in the supermarket these days. It does require a bit of effort to get it from hard-shelled nut to a grated form. I crack it open, prise the flesh away from the shell and use a vegetable peeler to slice off the thin brown coating that surrounds it. Then, once you’ve got most of this off, pop the white flesh into a blender and whizz away until you have little flakes. Like I said, it does require a bit of effort! Once you’ve done a whole coconut, you should have enough for 2/3 meals. Use what you need and the rest can go in the freezer for the next time – I use it straight from frozen, no defrosting. Might actually be worth seeing if you can buy this stuff ready-frozen to save you all the hassle!