Snapper in spiced yoghurt sauce with cucumber

AT A GLANCE

  • Serves 4 people

  • 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
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.

Recipe:

LISA FEATHERBY

Photography:

JASON LOUCAS

Styling:

LISA FEATHERBY

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