Curried Snapper with Pickles and Flatbread

by Jason Roberts with Plate for a Mate for Oz Harvest


  • 1 whole snapper (1-1.2kg) gut and scales removed
  • 2 tablespoons of Rio Vista Olives Extra Virgin Olive Oil
  • 1 packet of Perfection Fresh Mix-a-mato tomatoes ( spit in half )
  • ½  bunch of fresh coriander , larger stems finely chopped
  • 2 tablespoons Patak’s Rogan Josh paste
  • 1 lemon
  • 1 cup of natural yoghurt 
  • Patak’s Lime Pickle 
  • Patak’s Flat Breads
  • 1 packet Perfection Fresh Qukes Baby cucumbers


  1. 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)
  1. 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. 
  1. 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 
  1. Remove from oven and set aside 
  1. Serve with coriander leaves, fresh lemon, Pataks Lime Pickle, fresh baby Qukes, Yoghurt, and flatbreads


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