We begin with a whisper-thin nest of filo, holding a deeply aromatic chickpea curry. Crowned upon this is a portion of vibrantly spiced tandoori salmon—its edges kissed by the heat of the oven. Beneath, a luxuriously sweet, caramelized mango provides a counterpoint, resulting in a dish that is at once bracingly bold, subtly sweet, and opulently textured.
For Tower building we use : Cooking ring molds
Ingredients (Serves 1)
Whole Mango sliced
1 tbsp Mango chutney
Filo Pastry sheets
400g Brown lentil curry (use half)
Salt & pepper
Coriander & raita dressing to serve
Instructions
- Wrap 2 sheets of filo pastry around a ring mold.
- Sprinkle tandoori powder over your salmon portion and season with salt and pepper.
- Place on a slightly oiled dish and cook for 10 minutes 180 degrees.
- Whilst cooking the salmon add your pastry case and bake for the same amount of time until golden. Once cooked leave to cool for at least 15 minutes the carefullt remove the ring. If untidy snip any excess of pastry off with a pair of scissors.
- Slice a whole mango and mix in a bowl with the mango chutney. Warm 200g of brown lentil curry and fill the pastry basket.
- Top with your mango mix, use your ring to keep cylinder shape; push down with the back of a spoon to make even.
- Carefully place your cooked salmon on top.
- Garnish with coriander
- Add dollops of raita around the plate to decorate and enjoy!