Try this seafood recipe by Christine Manfield!
To make the curry dressing, put all ingredients in a bowl and mix with stick blender till emulsified.
Taste and adjust seasoning and balance if necessary.
Mix the turmeric, salt and pepper into the oil then rub over the fish to season.
Lay fish on flat baking tray and cook under hot grill for 4-5 minutes, the fish should remain rosy in the centre.
Remove from heat and allow to cool for few minutes while you prepare the salad.
Mix the salad ingredients and puffed rice together in bowl, then flake the fish into small pieces and add to the salad.
Add enough curry dressing to moisten and toss to combine.
Arrange salad on plates, scatter a few fried curry leaves over the top and serve.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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