Curried Snapper With Pickles & Flatbread

Curried Snapper With Pickles & Flatbread

Experience the vibrant and bold flavours of this Rogan Josh fish dish, a perfect harmony of aromatic spices and tender fish. Serve this delectable dish with fresh coriander leaves, a squeeze of lemon, Pataks Lime Pickle, crisp baby Qukes, creamy yoghurt, and warm flatbreads for a meal that is as satisfying as it is delicious.

CHEF

Jason Roberts

cuisine

Indian

social

Jason Roberts

cooperated brands

TEFAL
Pataks

Rio Vista Olives
Perfection Fresh

Curried Snapper With Pickles & Flatbread

Curried Snapper With Pickles & Flatbread

Full Recipe In details

Ingredients

  • 1 whole snapper (1-1.2kg) gut and scales removed

  • 2 tablespoons of ghee/clarified butter or good olive oil

  • 1 packet of Perfection Fresh Mix-A-Mato® Tomatoes

  • ½  bunch of fresh coriander, larger stems finely chopped

  • 2 tablespoons Patak’s Rogan Josh Spice paste

  • 1 lemon

  • 1 cup of natural yoghurt

  • Patak’s Lime Pickle

  • Patak’s Flat Breads

  • 1 packet Perfection Fresh Qukes® Baby Cucumbers

Methods

  • Heat a large skillet over moderate heat, add in the ghee and heat till a blue haze appears above the pan. Add the fish and brown on either side, remove from pan (2-3 minutes on either side)

  • Add the Pataks Rogan Josh paste to the pan and stir fry for a few moments before tipping in the tomatoes and chopped coriander stems. Pour in ½ a cup of water, mix well and place fish over the top, spoon sauce over the fish and place into an oven preheated to 180°C for 10-15 minutes.

  • NOTE; thickness of the fish will affect cooking times. To test for doneness, using a small knife or skewer, insert into the thickest part of the fish, it should push in and pull out with little to no resistance

  • Remove from oven and set aside

  • Serve with coriander leaves, fresh lemon, Pataks Lime Pickle, fresh baby Qukes, yoghurt, and flatbreads

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