Jason RobertsCurried Snapper With Pickles & Flatbread
Curried Snapper With Pickles & Flatbread
Curried Snapper With Pickles & Flatbread
cooperated brands
TEFAL
Pataks
Rio Vista Olives
Perfection Fresh
Full Recipe In details
Ingredients
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1 whole snapper (1-1.2kg) gut and scales removed
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2 tablespoons of ghee/clarified butter or good olive oil
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1 packet of Perfection Fresh Mix-A-Mato® Tomatoes
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½ bunch of fresh coriander, larger stems finely chopped
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2 tablespoons Patak’s Rogan Josh Spice paste
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1 lemon
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1 cup of natural yoghurt
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Patak’s Lime Pickle
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Patak’s Flat Breads
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1 packet Perfection Fresh Qukes® Baby Cucumbers
Methods
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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)
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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.
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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
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Remove from oven and set aside
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Serve with coriander leaves, fresh lemon, Pataks Lime Pickle, fresh baby Qukes, yoghurt, and flatbreads
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