Fish-finger rotis with quick-pickled veggies
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Fish fingers have never looked this good! A spicy yoghurt dressing and pickled veggies take them to new levels of deliciousness.
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 12 Woolworths crumbed fish fingers
- 2 cups Woolworths plain double-cream yoghurt
- 4 T Woolworths jalapeno 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![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
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.
Photography: Jan Ras
Videography: Romy Wilson
Food assistant: Leila-Ann Mokotedi
Fashion & Homeware: Joanita Cillie
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