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.

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.


  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.

  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!

  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 :)


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