Curried fish lettuce cups

Ingredients:

• 500g yellowtail or kingklip fillets, cut into bite-sized chunks
• Salt and milled pepper
• 2 Tbsp (30ml) curry powder
• Vegetable oil
• 12 curry leaves

Sambal:

• 1 punnet (250ml) mini Italian tomatoes, quartered
• ½ red onion, finely diced 
• Handful fresh coriander, chopped
• 2 tsp (10ml) ginger, grated
• 1 small chilli, chopped (optional)
• Lemon juice, to taste
• Salt and milled pepper
• ½ cup (125ml) double-cream yoghurt
• Pinch each ground cumin and cardamom

For serving:

• 1 head iceberg lettuce, leaves separated into ‘cups’
• 1 small cucumber, thinly sliced
• Red chillies, sliced (optional)

Method

1. Toss fish with seasoning and curry powder.
2. Heat a generous glug of oil in a pan and fry curry leaves until they begin to splutter.
3. Add fish and fry until golden.
4. Combine tomatoes, onion, coriander, ginger and chilli in a bowl and toss through lemon juice. Season.
5. Mix yoghurt and spices in another bowl. Season.
6. Serve everything in bowls on a platter and allow everyone to build their own cups.

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