Name: Snapper in spiced yoghurt sauce with cucumber
Yield: 4
Ingredients: 60 gm (¼ cup) clarified butter; 1 onion, thinly sliced; 15 gm (3cm) piece of ginger, finely grated; 4 garlic cloves, finely chopped; 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

Ingredients

60 gm (¼ cup) clarified butter

1 onion, thinly sliced

15 gm (3cm) piece of ginger, finely grated

4 garlic cloves, finely chopped

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

Main

1.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.

Styling by Lisa Featherby