Perfect the art of bold, global flavours with Sarah Todd’s delicious Seared Snapper Curry, paired perfectly with fluffy roti and topped with Mura Mura, also known as “puffed rice topping”. Guaranteed to impress with the unique layers and flavour combinations.

Ingredients

Seared Snapper Curry
  • 60ml ghee
  • 10g yellow mustard seeds
  • 30 fresh curry leaves
  • 150g onion, finely chopped
  • 20g garlic, finely crushed
  • 6g Kashmiri chilli powder
  • 6g ground coriander
  • 6g ground turmeric
  • 20g Sarah Todd South Indian Spice blend
  • 400g can chopped tomatoes
  • 50g tamarind liquid
  • 2 green chillies, each sliced lengthways into 6 pieces, with seeds
  • 6g salt
  • 480g coconut milk
  • 700g 4 Snapper fillets
  • 30g lime juice
  • 5g sesame oil
  • 20g soy sauce
  • 10g fish sauce
Roti
  • 500g whole wheat flour
  • 200g water (adjust as needed for dough consistency)
  • 5g salt
  • 20g vegetable oil
Mura Mura (Puffed Rice Topping)
  • 100g puffed rice
  • 50g red onion, finely chopped
  • 10g chat masala
  • 50g tomato, finely chopped
  • 30g coriander, finely chopped

Equipment

  • Heavy-Based Saucepan or Karahi
  • Frying Pan or Skillet
  • Mixing Bowls
  • 2 x Cutting Board
  • Ladle
  • Tongs
  • Rolling Pin
  • Tawa
  • Spatula
  • Microplane
  • Citrus Juicer
  • Colander or Strainer
  • Tea Towels
  • Paper Towels
  • Serving Dishes
  • Thermometer

Cooking Instructions

Seared Snapper Curry
  1. Prepare the Curry: In a heavy-based saucepan, heat the vegetable oil over medium heat. Add the mustard
  2. seeds and fry for 30 seconds. Stir in the onion and garlic and fry gently for about 10 minutes or until softened
  3. and lightly golden brown.
  4. Add curry leaves, chilli powder, coriander, and turmeric. Fry for two minutes.
  5. Stir in the tomatoes, tamarind liquid, green chillies, and salt. Simmer for about 10 minutes until rich and
    reduced.
  6. Add coconut milk, sesame oil, soy sauce, and fish sauce. Bring to a gentle simmer.
  7. Cook the Fish: In a separate pan, heat oil, marinate snapper pieces in oil and garlic, and then pan sear until
    the skin is crispy; flip and cook through.
Roti
  1. Combine flour and salt in a large bowl. Gradually add water and mix to form a soft dough.
  2. Knead the dough on a lightly floured surface until smooth, about 10 minutes.
  3. Divide the dough into 12 equal portions. Roll each portion into a ball, then flatten it into a disc and roll it out
    into a thin circle.
  4. Heat a tawa or skillet over medium heat. Cook each roti until it puffs up and golden brown spots appear,
    about 30 seconds per side. Brush with butter.
Mura Mura (Puffed Rice Topping)
  1. In a large bowl, combine puffed rice, red onion, chat masala, tomato, and coriander.
  2. Mix well and set aside as a topping for the crispy fish.

Enjoy!