Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Gluten-free parathas with Indian-spiced salmon
These gluten-free parathas come together in minutes and hardly require any kneading. They’re perfect for scooping up our turmeric-marinated salmon or dipping into your favourite curry. Just serve with a dollop of cool cucumber raita and fresh tomato salad for a hearty family-style sharing feast
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Ready in 55 minutes
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Cooking time 25 minutes
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Prep time 30 minutes
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Serves 4
Ingredients
For the gluten-free parathas
- 75g rice flour
- 75g gluten-free plain flour, plus extra for dusting
- 150g chickpea flour
- 3 tbsp vegetable oil
- 150ml semi-skimmed milk
For the Indian spiced salmon
- 4 salmon fillets
- 1 tbsp fresh ginger, roughly chopped
- 2 cloves garlic
- 1 red chilli, deseeded and finely chopped
- 7g fresh coriander
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ½ tsp garam masala
- 1 tbsp natural yogurt
- 1 lemon, juiced
- 1 tbsp vegetable oil
For the cucumber raita
- 200g natural yogurt
- ½ cucumber, seeds removed and coarsely grated
- 14g fresh mint, leaves roughly chopped
- ½ tsp ground cumin
For the tomato and onion salad
- 200g large jubilee vine tomatoes, chopped
- 1 small red onion, finely diced
- 2 tbsp fresh coriander, roughly chopped
Method
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1
Preheat the oven to 200°C/fan 180°C/gas mark 6. Place the three different flours in a bowl and add 2 tbsp oil. Slowly add the milk and mix until it all comes together. Lightly knead for 2 minutes, then cover with cling film and set aside for 10 minutes.
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2
Place the salmon on a roasting tray lined with greaseproof paper. Place the ginger, garlic, chilli, coriander, turmeric, cumin, garam masala, yogurt, lemon juice and oil in a small food processor and blitz until everything is finely chopped. Coat the salmon with the mixture and leave to marinate for 10 minutes.
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3
Meanwhile, combine the ingredients for the raita in one bowl and the ingredients for the tomato salad in another. Place the salmon in the oven for 12-14 minutes, until just cooked through.
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4
Divide the paratha dough into 8 equal pieces, then thinly roll out each to a large circle. Roll up each circle into a loose log, then roll into a spiral. Roll this out again to a flat circle around 3mm in thickness. Repeat with the remaining dough and keep them covered.
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5
Heat a wide heavy frying pan over a medium heat with the remaining oil. Add the parathas in batches and cook for 2-3 minutes on each side, until light golden and cooked through. Keep warm while you cook the remaining parathas, then divide the 8 parathas between 4 plates. Serve with the salmon, tomato salad and raita.
