Serves 4
Ingredients
- 600 gms Hapuka fillet cut into 4 pieces
- 150 gms natural unsweetened yoghurt
- 1 bunch of mint leaves picked
- 4 large leaves of savoy cabbage
- Oil/ butter for cooking
- 1 Jar of Cassia at Home Karahi Curry
- Add a drizzle of oil or a knob of butter to a frying pan and bring to medium heat.
- Cook the hapuka fillets skin side down for 2-3 minutes until skin is crispy then turn and cook for another minute until translucent.
- While the fish cooks heat the Karahi sauce in a sauce pan, until it's warm.
- In a blender blitz the mint leaves with the yogurt, season with salt and set aside for later.
- Remove the fish and allow to rest on a chopping board.
- Meanwhile wipe down your frying pan and put a drizzle of oil or a teaspoon of butter to warm in the pan.
- Cut the savoy cabbage into rectangular pieces about 2-3 inches wide.
- Lightly cook the cabbage pieces in the fry pan until soft. Set aside.
- To serve, place a cooked piece of fish on to each plate, dollop the mint yogurt
- Sauce alongside the fish. Spoon some Karahi sauce on the fish and place one piece of the savoy cabbage on top.
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