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.