Ingredients

Method

• 12 Woolworths crumbed fish fingers
• 2 cups Woolworths plain double-cream yoghurt
• 4 T Woolworths jalapeño atchar
• 12 Woolworths mini butter rotis
• 3 T canola oil
• 10 g curry leaves
For the quick-pickled veggies:
• 2 large carrots, shaved into ribbons
• 1 baby purple cabbage, finely shredded or sliced
• 10 g coriander, torn or roughly chopped
• salt, to taste
• 1 lemon, juiced, plus extra for serving

Method

Ingredients

1. Cook the fish fingers in an air-fryer for 15 minutes at 180°C until crisp and golden.

2. Mix the yoghurt and jalapeño atchar and check the seasoning. Set aside.

3. To make the quick-pickled veggies, combine the carrots, cabbage and coriander and drizzle over the lemon juice. Season with salt to taste.

4. Heat a non-stick pan over a high heat. Toast the rotis in the dry pan until golden and slightly charred.

5. Heat the canola oil in a pan over a high heat. Carefully add the curry leaves and fry for 10 seconds, then remove from the pan. Drain on kitchen paper and cool for a few seconds as the leaves become crisp.

6 To assemble, place the rotis on a serving platter or dish, add a generous spoonful of the spicy yoghurt followed by the fish fingers and pickled veggies. Finish with the crispy curry leaves and serve with wedges of lemon.

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Photography: Jan Ras
Videography: Romy Wilson
Food assistant: Leila-Ann Mokotedi
Fashion & Homeware: Joanita Cillie