eCook Meal
Curried Yellowtail Wrap
with caramelised onion, dried apricots & creamy coleslaw
Little pockets of food heaven, enfolding golden strips of yellowtail enlivened by an aromatic curry spice. They’re jam-packed with creamy, tangy coleslaw and sticky caramelised onion, doused in lemon and flecked with dried apricots. Mouthwatering and moreish!
Serving guide
Choose your portion size.
FRUITY CARAMELISED ONIONS
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 7-9 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add in ½ of the chopped apricots and a sweetener of choice and lower the heat. Remove from the pan on completion and cover to keep warm.
IN THE MEANTIME...
Boil the kettle. Submerge the peas in boiling water for 2-3 minutes and drain on completion. Place the vinegar in a salad bowl with 2 tbsps of boiling water. Toss through the cabbage and Carrot, season, and set aside to pickle. Loosen the coleslaw sauce with water in 5ml increments until drizzling consistency. Mix in ¼ of the Indian rub (to taste) until well combined. Season and set aside.
SOFT, FLAKY ROTIS
Place a clean pan over a medium heat. When hot, dry toast the rotis in batches for 30-60 seconds per side until warmed through and lightly crisped. Remove from the pan on completion and stack under a tea towel as you go to keep warm.
GOLDEN FISH
Place the remaining rub in a small bowl, and mix in a drizzle of oil, and some seasoning. Pat the yellowtail dry with paper towel. Slice into 2-3cm strips and coat in the curried oil. Return the pan to a medium heat with a knob of butter or a small drizzle of oil. When hot, fry the fish skin-side down for 1-2 minutes until the skin is crispy. Then, fry for 1-2 minutes on each side until cooked through and golden all over. Remove from the pan on completion.
FINISH UP
Drain the pickling liquid from the slaw. Mix in the peas and ½ of the coleslaw sauce until coated. Add some seasoning and Lemon zest, and toss to combine.
GRUB’S UP
Time to assemble these pockets of heaven! Place the creamy coleslaw on the rotis and cover with the apricot caramelised Onion. Top with the golden yellowtail and drizzle over the remaining coleslaw sauce. Garnish with the rinsed coriander leaves, the remaining dried apricots, and a Lemon wedge. Wrap up and enjoy!
FRUITY CARAMELISED ONIONS
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add in ½ of the chopped apricots and a sweetener of choice and lower the heat. Remove from the pan on completion and cover to keep warm.
IN THE MEANTIME...
Boil the kettle. Submerge the peas in boiling water for 2-3 minutes and drain on completion. Place the vinegar in a salad bowl with 3 tbsps of boiling water. Toss through the cabbage and Carrot, season, and set aside to pickle. Loosen the coleslaw sauce with water in 5ml increments until drizzling consistency. Mix in ¼ of the Indian rub (to taste) until well combined. Season and set aside.
SOFT, FLAKY ROTIS
Place a clean pan over a medium heat. When hot, dry toast the rotis in batches for 30-60 seconds per side until warmed through and lightly crisped. Remove from the pan on completion and stack under a tea towel as you go to keep warm.
GOLDEN FISH
Place the remaining rub in a small bowl, and mix in a drizzle of oil, and some seasoning. Pat the yellowtail dry with paper towel. Slice into 2-3cm strips and coat in the curried oil. Return the pan to a medium heat with a knob of butter or a small drizzle of oil. When hot, fry the fish skin-side down for 1-2 minutes until the skin is crispy. Then, fry for 1-2 minutes on each side until cooked through and golden all over. Remove from the pan on completion.
FINISH UP
Drain the pickling liquid from the slaw. Mix in the peas and ½ of the coleslaw sauce until coated. Add some seasoning and Lemon zest, and toss to combine.
GRUB’S UP
Time to assemble these pockets of heaven! Place the creamy coleslaw on the rotis and cover with the apricot caramelised Onion. Top with the golden yellowtail and drizzle over the remaining coleslaw sauce. Garnish with the rinsed coriander leaves, the remaining dried apricots, and a Lemon wedge. Wrap up and enjoy!
FRUITY CARAMELISED ONIONS
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 12-15 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add in ½ of the chopped apricots and a sweetener of choice and lower the heat. Remove from the pan on completion and cover to keep warm.
IN THE MEANTIME...
Boil the kettle. Submerge the peas in boiling water for 2-3 minutes and drain on completion. Place the vinegar in a salad bowl with 4 tbsps of boiling water. Toss through the cabbage and Carrot, season, and set aside to pickle. Loosen the coleslaw sauce with water in 5ml increments until drizzling consistency. Mix in ¼ of the Indian rub (to taste) until well combined. Season and set aside.
SOFT, FLAKY ROTIS
Place a clean pan over a medium heat. When hot, dry toast the rotis in batches for 30-60 seconds per side until warmed through and lightly crisped. Remove from the pan on completion and stack under a tea towel as you go to keep warm.
GOLDEN FISH
Place the remaining rub in a small bowl, and mix in a drizzle of oil, and some seasoning. Pat the yellowtail dry with paper towel. Slice into 2-3cm strips and coat in the curried oil. Return the pan to a medium heat with a knob of butter or a small drizzle of oil. When hot, fry the fish skin-side down for 1-2 minutes until the skin is crispy. Then, fry for 1-2 minutes on each side until cooked through and golden all over. Remove from the pan on completion.
FINISH UP
Drain the pickling liquid from the slaw. Mix in the peas and ½ of the coleslaw sauce until coated. Add some seasoning and Lemon zest, and toss to combine.
GRUB’S UP
Time to assemble these pockets of heaven! Place the creamy coleslaw on the rotis and cover with the apricot caramelised Onion. Top with the golden yellowtail and drizzle over the remaining coleslaw sauce. Garnish with the rinsed coriander leaves, the remaining dried apricots, and a Lemon wedge. Wrap up and enjoy!
FRUITY CARAMELISED ONIONS
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 12-15 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add in ½ of the chopped apricots and a sweetener of choice and lower the heat. Remove from the pan on completion and cover to keep warm.
IN THE MEANTIME...
Boil the kettle. Submerge the peas in boiling water for 2-3 minutes and drain on completion. Place the vinegar in a salad bowl with 5 tbsps of boiling water. Toss through the cabbage and Carrot, season, and set aside to pickle. Loosen the coleslaw sauce with water in 5ml increments until drizzling consistency. Mix in ¼ of the Indian rub (to taste) until well combined. Season and set aside.
SOFT, FLAKY ROTIS
Place a clean pan over a medium heat. When hot, dry toast the rotis in batches for 30-60 seconds per side until warmed through and lightly crisped. Remove from the pan on completion and stack under a tea towel as you go to keep warm.
GOLDEN FISH
Place the remaining rub in a small bowl, and mix in a drizzle of oil, and some seasoning. Pat the yellowtail dry with paper towel. Slice into 2-3cm strips and coat in the curried oil. Return the pan to a medium heat with a knob of butter or a small drizzle of oil. When hot, fry the fish skin-side down for 1-2 minutes until the skin is crispy. Then, fry for 1-2 minutes on each side until cooked through and golden all over. Remove from the pan on completion.
FINISH UP
Drain the pickling liquid from the slaw. Mix in the peas and ½ of the coleslaw sauce until coated. Add some seasoning and Lemon zest, and toss to combine.
GRUB’S UP
Time to assemble these pockets of heaven! Place the creamy coleslaw on the rotis and cover with the apricot caramelised Onion. Top with the golden yellowtail and drizzle over the remaining coleslaw sauce. Garnish with the rinsed coriander leaves, the remaining dried apricots, and a Lemon wedge. Wrap up and enjoy!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R81.80
for 4 servings · R20.45 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Coriander needs 12 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.98
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Red Cabbage - 1/2 headRed Cabbage R29.99 · whole pack (size can't be divided)R29.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Lemon needs 1Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Carrot needs 240 gBulk Large Carrots 3 kg 3 kg at R45.00 · 8% of packR3.60
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Apple Cider Vinegar needs 60 mlApple Cider Vinegar 250 ml 250 ml at R41.99 · 24% of packR10.08
-
Peas needs 160 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 21% of packR9.17
Not in the Woolies basket — source these elsewhere:
- Creamy Coleslaw Sauce
- NOMU Indian Rub
- Line-caught Yellowtail Fillets
- Dried Apricots
- Cocktail Rotis
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Curried Yellowtail Wrap?
The preparation time for Curried Yellowtail Wrap with caramelised onion, dried apricots & creamy coleslaw is between 10 and 25 minutes.
What is the total time required to make Curried Yellowtail Wrap with caramelised onion, dried apricots & creamy coleslaw?
The total time required to make Curried Yellowtail Wrap with caramelised onion, dried apricots & creamy coleslaw is between 30 and 45 minutes.
How many servings does Curried Yellowtail Wrap provide?
4 servings
What are the main ingredients in Curried Yellowtail Wrap?
Apple Cider Vinegar, Carrot, Cocktail Rotis, Creamy Coleslaw Sauce, Dried Apricot, Fresh Coriander, Lemon, Line-caught Yellowtail Fillets, NOMU Indian Rub, Onion, Pea, Red Cabbage
What is the nutritional information of Curried Yellowtail Wrap?
Calories: 713, Carbs: 84 grams, Fat: grams, Protein: 48.1 grams, Sugar: 27.6 grams, Salt: 977 grams
How do I prepare Curried Yellowtail Wrap?
FINISH UP: Drain the pickling liquid from the slaw. Mix in the peas and ½ of the coleslaw sauce until coated. Add some seasoning and lemon zest, and toss to combine. GRUB’S UP: Time to assemble these pockets of heaven! Place the creamy coleslaw on the rotis and cover with the apricot caramelised onion. Top with the golden yellowtail and drizzle over the remaining coleslaw sauce. Garnish with the rinsed coriander leaves, the remaining dried apricots, and a lemon wedge. Wrap up and enjoy! FRUITY CARAMELISED ONIONS: Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add in ½ of the chopped apricots and a sweetener of choice and lower the heat. Remove from the pan on completion and cover to keep warm. GOLDEN FISH: Place the remaining rub in a small bowl, and mix in a drizzle of oil, and some seasoning. Pat the yellowtail dry with paper towel. Slice into 2-3cm strips and coat in the curried oil. Return the pan to a medium heat with a knob of butter or a small drizzle of oil. When hot, fry the fish skin-side down for 1-2 minutes until the skin is crispy. Then, fry for 1-2 minutes on each side until cooked through and golden all over. Remove from the pan on completion. IN THE MEANTIME...: Boil the kettle. Submerge the peas in boiling water for 2-3 minutes and drain on completion. Place the vinegar in a salad bowl with 3 tbsps of boiling water. Toss through the cabbage and carrot, season, and set aside to pickle. Loosen the coleslaw sauce with water in 5ml increments until drizzling consistency. Mix in ¼ of the Indian rub (to taste) until well combined. Season and set aside. SOFT, FLAKY ROTIS: Place a clean pan over a medium heat. When hot, dry toast the rotis in batches for 30-60 seconds per side until warmed through and lightly crisped. Remove from the pan on completion and stack under a tea towel as you go to keep warm.
What should be prepared from my kitchen to make Curried Yellowtail Wrap?
Apple Cider Vinegar, Carrot, Cocktail Rotis, Creamy Coleslaw Sauce, Dried Apricot, Fresh Coriander, Lemon, Line-caught Yellowtail Fillets, NOMU Indian Rub, Onion, Pea, Red Cabbage
How many calories does Curried Yellowtail Wrap have?
713 calories
How much fat content does Curried Yellowtail Wrap have?
grams