Snapper Crudo with Curry Leaves

Lunch Dinner

The signature dish at Minoli De Silva's restaurant in Darwin - bringing together tropical flavours of Australia's far north, with the chef's Sri Lankan heritage. This recipe featured in our poster in collaboration with NY-based artist Maggie Margaret Cowles.

Ingredients

11 sprigs curry leaves
Canola oil, for deep frying
FOR THE CRUDO:
4 reserved sprigs of curry leaves
250g salt flakes
120g sugar
3 tbsp cumin seeds
350g fresh snapper, skin and bloodline removed
FOR THE CURRY LEAF OIL:
150ml grapeseed oil
4 reserved sprigs of crispy curry leaves (leaves only)
FOR THE COCONUT CREAM SAUCE:
200ml coconut cream
1 tsp kithul treacle
1 tsp fresh lime juice
1 tsp cumin powder
FOR THE CURRY LEAF DUST:
1 tsp cumin seeds
1 reserved sprig of crispy curry leaves
1 tsp sugar
1 tsp salt
TO GARNISH:
2 reserved sprigs crispy curry leabes
2 tsp finger lime pearls
1 long green chilli, sliced thinlyLiime wedges
Salt flakes

Method

Step 1.

To prepare the curry leaves, heat the oil to 170°C. Add the curry leaf sprigs in batches and fry until bright green and crispy, about 6 seconds. Remove from the oil and place on paper towel to drain and cool.

Step 2.

For the Cured Snapper, combine the salt, sugar, cumin seeds and 4 sprigs crispy curry leaves in a bowl.

Step 3.

Lay a large length of cling film on the bench and place half of the cure in the centre. Place the snapper fillet on top and cover the fillet completely with cure. Wrap tightly in cling film, tuck the ends under and place onto a tray. Set aside in the fridge for 30-35 minutes.

Step 4.

Remove from fridge, wash off the cure and pat dry. Return to the fridge and slice thinly when ready to serve.

Step 5.

Bring a small saucepan of water to the boil and prepare an ice bath in a medium bowl

Step 6.

For the Curry Leaf Oil, blend the crispy curry leaves and grape seed oil into a blender and blend on high speed for 2-3 minutes until smooth and the oil is a dark green colour. Pour oil through a lined sieve and set aside to strain.

Step 7.

For the Coconut Cream Sauce, combine the coconut cream, treacle and lime juice in a bowl and season with salt to taste. Set aside in the fridge.

Step 8.

For the Curry Leaf Dust, toast the cumin seeds in a dry fry pan until fragrant. Allow to cool. Place into a spice grinder along with the crispy curry leaves, sugar and salt and process to a rough dust.

Step 9.

To serve, arrange cured snapper slices on 4 or 6 flat serving plates. Add some coconut cream sauce, curry leaf oil, curry leaf dust, crispy curry leaves, chilli slices and finger lime caviar. Add a wedge of lime to each plate and finish with a pinch of salt flakes.

Snapper Crudo with Curry Leaves

Ingredients

11 sprigs curry leaves
Canola oil, for deep frying
FOR THE CRUDO:
4 reserved sprigs of curry leaves
250g salt flakes
120g sugar
3 tbsp cumin seeds
350g fresh snapper, skin and bloodline removed
FOR THE CURRY LEAF OIL:
150ml grapeseed oil
4 reserved sprigs of crispy curry leaves (leaves only)
FOR THE COCONUT CREAM SAUCE:
200ml coconut cream
1 tsp kithul treacle
1 tsp fresh lime juice
1 tsp cumin powder
FOR THE CURRY LEAF DUST:
1 tsp cumin seeds
1 reserved sprig of crispy curry leaves
1 tsp sugar
1 tsp salt
TO GARNISH:
2 reserved sprigs crispy curry leabes
2 tsp finger lime pearls
1 long green chilli, sliced thinlyLiime wedges
Salt flakes

Method

Step 1.

To prepare the curry leaves, heat the oil to 170°C. Add the curry leaf sprigs in batches and fry until bright green and crispy, about 6 seconds. Remove from the oil and place on paper towel to drain and cool.

Step 2.

For the Cured Snapper, combine the salt, sugar, cumin seeds and 4 sprigs crispy curry leaves in a bowl.

Step 3.

Lay a large length of cling film on the bench and place half of the cure in the centre. Place the snapper fillet on top and cover the fillet completely with cure. Wrap tightly in cling film, tuck the ends under and place onto a tray. Set aside in the fridge for 30-35 minutes.

Step 4.

Remove from fridge, wash off the cure and pat dry. Return to the fridge and slice thinly when ready to serve.

Step 5.

Bring a small saucepan of water to the boil and prepare an ice bath in a medium bowl

Step 6.

For the Curry Leaf Oil, blend the crispy curry leaves and grape seed oil into a blender and blend on high speed for 2-3 minutes until smooth and the oil is a dark green colour. Pour oil through a lined sieve and set aside to strain.

Step 7.

For the Coconut Cream Sauce, combine the coconut cream, treacle and lime juice in a bowl and season with salt to taste. Set aside in the fridge.

Step 8.

For the Curry Leaf Dust, toast the cumin seeds in a dry fry pan until fragrant. Allow to cool. Place into a spice grinder along with the crispy curry leaves, sugar and salt and process to a rough dust.

Step 9.

To serve, arrange cured snapper slices on 4 or 6 flat serving plates. Add some coconut cream sauce, curry leaf oil, curry leaf dust, crispy curry leaves, chilli slices and finger lime caviar. Add a wedge of lime to each plate and finish with a pinch of salt flakes.