Curried fish lettuce cups

Lighten your load and let everyone build their own crunchy salad at the table with these curried fish lettuce cups.

Less than 45 minutes

Serves 4


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



  • 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)



  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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