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Snapper Crudo with Curry Leaves by Minoli De Silva and Maggie Cowles

NY-based artist Maggie Cowles celebrates the act of feasting in her portrayal of Minoli De Silva's Snapper Crudo with Curry Leaves.

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In this work, Maggie envisions tablescape brimming with energy taking the viewer from prep to plate, with the ingredients scattered around the finished dish ready to be eaten. 

This is Minoli's signature dish at her restaurant Ella in Darwin where she serves up contemporary Sri Lankan fare. Through her expressive use of pencils and pastels, Maggie translates the recipe’s vibrant flavours onto paper, giving viewers a taste of Minoli’s cooking.

• One poster purchased = 10 meals donated
• Available in A3 and A2 format
• Printed on 135gsm Extract paper, made from 100% recycled materials
• Unframed posters are delivered rolled in paper and sturdy packaging — packed with care in our Collingwood studio and shipped worldwide
• Complimentary framing service — order a poster and frame in matching sizes and we’ll frame it at no extra cost

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Estimated delivery times during Black Friday.
• Australia: 10 business days (Standard), 10 business days (Express)
• New Zealand: 7–12 business days
• International: 10–20 business days

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Pick up from our studio at 55 Cromwell St, Collingwood VIC 3066
Available Monday–Thursday, 9am–4pm

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When you purchase a poster and a matching-size frame, we’ll frame it for you at no extra cost.
Once it arrives, it’s ready to hang on your wall.

• Made from solid teak, featuring clear plexi-glass and built-in hanging hardware.
• Available in three sizes to fit all Food For Everyone posters
• Available in a selection of colours to suit different styles
• Suitable for both portrait and landscape orientation
• Durable turnbuckle closures that are easy on the fingers
• Please note: as no two trees are the same, each frame may feature unique natural variations in grain and colour!

Snapper Crudo with Curry Leaves
Snapper Crudo with Curry Leaves
Snapper Crudo with Curry Leaves
Snapper Crudo with Curry Leaves
Snapper Crudo with Curry Leaves

Collaborator

Maggie Cowles
 USA 

Maggie Cowles

Artist
  
Maggie Cowles is a Brooklyn-born freelance illustrator and artist with a BFA in Textiles from the Rhode Island School of Design. Her work has appeared in publications like Bon Appétit, British Vogue, and Politico EU.  Her work revolves around food and the memories it conjures, often focussed on dynamic and vibrant dinner table settings in her joyous use of colour.
Minoli De Silva
 Darwin, Australia 

Minoli De Silva

Chef
  
Minoli De Silva was a chemical engineer once upon a time, but after making waves on MasterChef Australia, she now owns and operates her own award-winning restaurant Ella by Minoli in Darwin. Her Sri Lankan heritage is at the heart of her cooking, bringing modern techniques to traditional recipes with a deep respect for ingredients and sustainability. 
Snapper Crudo with Curry Leaves

Taste For It

Snapper Crudo with Curry Leaves

Lunch Dinner
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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.

  • 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

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.

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