Spiced Snapper with Mango and Tomatoes
Ingredients
SPICED SNAPPER
2 teaspoons each ground cumin and mild curry powder
1½ teaspoons cumin seeds
1 teaspoon ground coriander
¼-½ teaspoon ground chilli
800 grams fresh snapper fillets
sea salt
olive oil
GRILLED YOGHURT FLATBREADS
1 ⅔ cups plain flour, plus extra for rolling
2 teaspoons baking powder
1 teaspoon sea salt
grind of black pepper
1 cup plain yoghurt
TO ASSEMBLE
1 small red onion, thinly sliced
juice of 1 lemon
1 fresh mango, peeled and cut into irregular pieces
1½ cups thick plain yoghurt
finely grated zest 1 lemon
4 large, firm ripe tomatoes, thickly sliced
1 tablespoon finely chopped coriander
Method
SPICED SNAPPER
1. Combine all the spices in a small bowl. Season the fish with salt, then sprinkle both sides with the spice mix.
2. Preheat a barbecue flat plate to medium. Brush with oil, then cook the fish for about 2 minutes each side, or until golden & just cooked. Cooking time will depend on the thickness of the fish.
GRILLED YOGHURT FLATBREAD
3. Combine the flour, baking powder, salt & pepper in a large bowl.
4. Add the yoghurt and mix to make a soft dough. Tip onto a lightly floured bench & knead gently until smooth. Cover with a tea towel & leave for 10 minutes.
5. Divide into 4 pieces & press out to ½cm thick. Place on the grill bars, close the lid and cook for about 2 minutes each side, until puffed and golden. Makes 4.
TO SERVE
1. Combine the onion and lemon juice with a pinch of salt in a medium bowl and leave for 10 minutes, stirring occasionally. Add the mango and turn to coat in lemon juice.
2. Stir the yoghurt & lemon zest together and spread 1 cup over the base of a serving platter. Top with the tomatoes & season with salt.
3. Arrange the fish, mango & drained onions over the tomatoes, then drizzle with olive oil. Scatter with the coriander. Serve the remaining yoghurt separately along with flatbreads.
CHEF'S TIP
