March 26, 2012

Spiced Yoghurt Snapper

Want to hear something not so funny, but made me laugh (and cringe a little)?  I fell down half a set of stairs last Thursday.  Idiot I know.  I’m ok, nothing broken.  Got a sprained wrist and massive bruise on my thigh (by massive I mean like 12cm round).  The truth is, I’m exhausted.  And I clearly can’t walk down stairs with heels (PS I wasn’t drunk when I did this – I was as sober as one can be!)

We’ll move on now.  Perth has had some beautiful weather lately – nice warm days and cool nights.  It’s been bliss.  I get to sleep with my window open wrapped in my sheets as a nice breeze comes through.

Due to the change in weather I’m also starting to crave heartier food.  I’ve had this recipe ripped out of Gourmet Traveller magazine for at least a year now, waiting for the right time to make it.  It looked so perfect in the magazine, with the rice, roti and cucumber that I wanted to follow it as is.  I made a couple of slight alterations as I went, but basically what you have here is a very light, slightly spicy and tangy curry, that is so simple to make.  I also made some roasted spiced cauliflower to go with it, as I felt I need more vegetables.  The chilies I bought were pretty weak so the cucumber wasn’t that important to the meal in the end, but it did compliment the sauce.

SPICED YOGHURT SNAPPER
1 heaped tablespoon ghee
1 onion, thinly sliced
1 tablespoon finely chopped ginger
4 cloved garlic, finely chipped
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground turmeric
1 tablespoon garam masala
10 fresh curry leaves
400ml coconut milk
1 cup natural yoghurt
1 tablespoon grated palm sugar (brown sugar will be ok)
4 green chilies, finely chooped, plus extra to serve (amount optional based on preference)
4 snapper fillets (about 200g per person) cut into 10cm pieces

Basmati rice, roti and cucumber to serve


Heat the ghee in a large pot over a medium heat.  Add the onion and cook for 10 minutes or until softened.  Add the ginger, garlic, spices and curry leaves, and cook for a further few minutes.  Add the coconut milk, yoghurt, chilli and palm sugar and allow to simmer for 10 minutes so sauce thickens slightly.  You can add the chilli bit at a time to taste strength – chilli will become a little less intense after the fish is added.

Add the fish and simmer for a further 10 minutes or until fish is cooked and starts to flake.  Add a little extra chilli on top when served.

Serve with rice, roti and cucumber.


Serves 4.


4 comments:

  1. love your photos, they're stunning! curries are one of my favourite dishes to make, they're so versatile and almost never go wrong.

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  2. I often doubted people's honesty when they say yoghurts make a good "curry" dish. But i changed my mind when i tasted it! This looks amazing, although they're not really curry, but yoghurt anything gets me on the journey!

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  3. Yeah Jess was the first time I'd really seen it used. I was sure to not call it a curry in the title as it was more like a broth :)

    ReplyDelete

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