Snapper in spiced yoghurt sauce with cucumber


You'll need

60 gm (¼ cup) clarified butter 1 onion, thinly sliced 4 garlic cloves, finely chopped 15 gm (3cm) piece of ginger, finely grated 1 tsp each ground cumin, ground coriander, ground turmeric and garam masala 8 fresh curry leaves 375 ml (1½ cups) coconut milk 280 gm (1 cup) natural yoghurt 4 small green chillies, finely chopped, plus extra whole to serve 4 snapper fillets (about 200gm each), pin-boned, halved To serve: cucumber batons, steamed basmati rice and warmed roti

Method

  • 01
  • Heat clarified butter in a large deep-sided saucepan, add onion and stir occasionally over medium heat until soft (10-15 minutes). Add ginger, garlic, spices, curry leaves and 1 tsp sea salt and fry until fragrant (1-2 minutes). Add coconut milk, yoghurt and chilli and simmer over medium heat until flavours meld (3-5 minutes), then add fish and cook until just cooked through and starting to fall apart (10 minutes). Serve immediately with extra chilli, cucumber, rice and roti.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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