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Christine Manfield’s Curry Leaf Fish Salad

Preparation time
25 Minutes
Cooking time
5 Minutes


300g snapper fillet (or other white fish), skin removed, cut into 2cm thick slices

1 tsp ground turmeric

1 tsp sea salt

½ tsp freshly ground black pepper

1 tbsp vegetable oil

1 small Lebanese cucumber, peeled and shaved into fine ribbons

½ small green mango, sliced and shredded

1 stick celery, finely sliced

½ red onion, finely sliced

½ avocado, diced

8 green beans, sliced and blanched

20g spiced or plain boondi (available from Indian grocer)

½ cup picked coriander leaves

2 tbsp young celery leaves, taken from centre of bunch

1 tbsp shredded mint leaves

8 watercress sprigs

4 tbsp fried curry leaves, to serve


Curry dressing

40ml lime juice

25ml rice vinegar

25ml fish sauce

25ml sugar syrup

1 garlic clove, minced

1 tsp ground ginger

2 tsp mild curry powder

½ tsp freshly ground black pepper

2 tsp chilli oil

185ml grapeseed oil


1. To make the curry dressing, put all ingredients in a bowl and mix with stick blender until emulsified. Taste and adjust seasoning and balance if necessary.

2. To cook the fish, mix the turmeric, salt and pepper into the oil then rub over the fish to season. Lay fish fillets on flat baking tray, cook under hot grill for 4-5 minutes, or until fish is just cooked. Remove from heat and allow to cool for few minutes while you prepare the salad.

3. Mix the salad ingredients together in bowl then flake the fish into small pieces and add to the salad greens. Add enough dressing to moisten and toss to combine.

4. Arrange salad onto plates, scatter a few fried curry leaves over the top and serve.

Preparation time
25 Minutes
Cooking time
5 Minutes


Two Blues Sauvignon Blanc 2014
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