Cafreal Fish with Zesty potato salad (with Indian Green curry paste) Recipe by Anand Jose, Founder of Plantrich Organics. This recipe uses the delicious Plantrich Organic Cafreal paste.

Ingredients

2  Small Snapper fillets/Barramundi (any fish cutlets/fillets)
3-4  teaspoons of Plantrich Organics Cafreal paste
2 tablespoons extra virgin coconut oil
2 medium Desiree potatoes thinly sliced with skin
1/4 Sliced red onion
Small stalk of dill
1 teaspoon of Lemon rind
1/2 cup greek yogurt

Method

  1. Marinate the fish with Cafreal paste for 10 min.
  2. Place the potatoes on a baking tray and sprinkle with some salt, cover it with tin foil and bake until it’s cooked.
  3. Fry the fish in a pan with coconut oil until both sides of the fish is cooked.
  4. Once potatoes cool down, in a bowl add the yogurt, potato, red onion, dill, lemon rind, a pinch of salt and gently mix well. Serve with warm Cafreal fish with Plantrich Organics Pineapple chutney.