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Curried snoek with apricot stuffing

Curried snoek with apricot stuffing

A South African favourite with a Malay twist.

  • Serves 4
  • Less than 30 minutes
 

INGREDIENTS

  • 3 Tbsp (45ml) butter
  • 3-4 fresh or 6-8 dried curry leaves
  • 1 onion, finely chopped
  • 1 Tbsp (15ml) medium curry powder
  • 1 tsp (5ml) ground cumin
  • 1 tsp (5ml) ground coriander
  • Salt and milled pepper
  • 1 (700g) whole snoek, butterflied

  • Stuffing:
  • 1 onion, thickly sliced
  • ¼ cup (60ml) finely chopped apricots
  • 3 fresh or 6 dried curry leaves
  • 2 Tbsp (30ml) fresh coriander, chopped
  • ¼ cup (60ml) apricot jam
  • 1 Tbsp (15ml) desiccated coconut
  • Butcher’s string, soaked in water
  • PnP naan bread, for serving

METHOD

  1. Heat butter in a pan and sauté curry leaves and onion for 3-4 minutes.
  2. Add curry powder, cumin and coriander and cook for 2 minutes more. Remove from heat.
  3. Season snoek and brush with half the curry butter.
  4. Combine onion, apricots, curry leaves, coriander, apricot jam and coconut and place on one side of the snoek.
  5. Fold snoek to enclose and secure with butcher’s string.
  6. Braai snoek over medium coals for 15 minutes, basting frequently with remaining curry butter.
  7. Serve with naan.
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