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Coronation crayfish naan wrap

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Ingredients

Adjust Servings:

	2 Maris Piper potatoes, skin on and cut into chips
	1/2 tbsp vegetable oil
	1 tbsp mild curry powder
	1/2 tsp smoked paprika
	1/4 tsp ground turmeric
	25g flaked almonds
	100ml Greek yoghurt (0% fat)
	1 tbsp dried apricots, finely chopped
	2 tsp mango chutney, plus extra to serve
	Dash of Worcestershire sauce
	150g crayfish tails
	2 naan wraps
	1/2 iceberg lettuce, finely shredded
	2 spring onions, trimmed and finely shredded
	1 small carrot, peeled and grated

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Coronation crayfish naan wrap

Name: Coronation crayfish naan wrap
Total time: 1 h
Yield: 2
Cuisine: Indian
Ingredients: Maris Piper potatoes, skin on and cut into chips: 2; vegetable oil: 1/2 tbsp; mild curry powder : 1 tbsp; smoked paprika: 1/2 tsp; ground turmeric: 1/4 tsp; flaked almonds: 25g; Greek yoghurt (0% fat): 100ml; dried apricots, finely chopped: 1 tbsp; mango chutney, plus extra to serve: 2 tsp; Dash of Worcestershire sauce; crayfish tails: 150g; naan wraps: 2; iceberg lettuce, finely shredded: 1/2; spring onions, trimmed and finely shredded: 2; small carrot, peeled and grated: 1

You'll never have a better coronation salad than this. Served with spicy fries and packed full of crayfish, crunchy lettuce and extra goodies, these readymade naan wraps are a great time saver, and surprisingly cheap to buy. If you can't get crayfish, substitute for prawns or shrimp instead.

Features:

Cuisine:

Indian

60 Mins
Serves 2
Easy

Ingredients

2 Maris Piper potatoes, skin on and cut into chips
1/2 tbsp vegetable oil
1 tbsp mild curry powder
1/2 tsp smoked paprika
1/4 tsp ground turmeric
25g flaked almonds
100ml Greek yoghurt (0% fat)
1 tbsp dried apricots, finely chopped
2 tsp mango chutney, plus extra to serve
Dash of Worcestershire sauce
150g crayfish tails
2 naan wraps
1/2 iceberg lettuce, finely shredded
2 spring onions, trimmed and finely shredded
1 small carrot, peeled and grated

Directions

Blanch the chips in a large pan of lightly salted boiling water for 4 minutes, then drain and leave to steam-dry while you add half a tablespoon of vegetable oil to a large baking tray and place in a preheated oven at 220C to heat up.
After 15 minutes, remove the tray from the oven and tip in the chips, smoked paprika, half the curry powder, turmeric and plenty of salt and pepper. Toss to coat in the vegetable oil and spread them out in an even layer. Return the roasting tin to the oven and cook for 30-40 minutes, turning once, until the chips are golden and crisp.
Heat a dry frying pan and toast the remaining curry powder over a medium heat until fragrant, gently shaking the pan to stop it from catching. Tip into a bowl and leave to cool.
In the same pan, add the flaked almonds and toast until well coloured all over.
Add the Greek yoghurt to the bowl with the curry powder and stir in the mango chutney, dried apricots, crayfish tails, Worcestershire sauce and flaked almonds. Season to taste and set aside.
Heat the naan wraps under a hot grill for 4 minutes, turning halfway. Fill each naan with the lettuce, spring onions and grated carrot, then top with the coronation crayfish. Roll up to enclose and wrap the bottoms in tinfoil.
Serve alongside the curry fries with mango chutney on the side.