Curried Yellowtail Roti Wraps

Name: Curried Yellowtail Roti Wraps
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Apple Cider Vinegar; Cabbage; Cocktail Rotis; Creamy Coleslaw Sauce; Fresh Coriander; Golden Sultanas; Lemon Juice; Line-caught Yellowtail Fillet; Line-caught Yellowtail Fillets; Medium Curry Powder; Onion; Onions; Peas

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 juice, and flecked with golden sultanas. Mouthwatering & moreish!

Curried Yellowtail Roti Wraps

with caramelised onion, golden sultanas & creamy coleslaw

4.7

61 reviews

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Sugar/Sweetener/Honey
Butter (optional)
Tea Towel

Serves 1

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 the sultanas and a sweetener of choice to taste. Remove from the pan on completion, cover, and set aside to keep warm.
IN THE MEANTIME...
Boil the kettle. Finely slice the Cabbage. Rinse and pick the coriander. Submerge the Peas in boiling water for 2-3 minutes. Place the vinegar in a salad bowl with 2 tbsp of boiling water. Toss through the sliced cabbage, season, and set aside to pickle. Loosen the coleslaw sauce with water in 5ml increments until drizzling consistency. Mix in ¼ of the curry spice (or to taste) until well combined. Season to taste and set aside. When the peas are plump and heated through, drain 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.
FRY YOUR FISH
Place the remaining curry spice in a small bowl, and mix in a drizzle of oil and some seasoning. Pat the yellowtail dry with paper towel. Slice into 3-4cm thick strips and coat in the curried oil. Return the pan to a medium heat with a knob of butter or 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 – lose it or reuse it! Mix in the Peas and ½ of the coleslaw sauce until coated. Add some seasoning 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 sultana caramelised Onion. Top with the golden yellowtail and drizzle over the remaining coleslaw sauce. Garnish with the rinsed coriander leaves, the remaining sultanas, and a drizzle of the Lemon Juice. Wrap up and enjoy!

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Serves 2

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 the sultanas and a sweetener of choice to taste. Remove from the pan on completion, cover, and set aside to keep warm.
IN THE MEANTIME...
Boil the kettle. Finely slice the Cabbage. Rinse and pick the coriander. Submerge the Peas in boiling water for 2-3 minutes. Place the vinegar in a salad bowl with 3 tbsp of boiling water. Toss through the sliced cabbage, season, and set aside to pickle. Loosen the coleslaw sauce with water in 5ml increments until drizzling consistency. Mix in ¼ of the curry spice (or to taste) until well combined. Season to taste and set aside. When the peas are plump and heated through, drain 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.
FRY YOUR FISH
Place the remaining curry spice in a small bowl, and mix in a drizzle of oil and some seasoning. Pat the yellowtail dry with paper towel. Slice into 3-4cm thick strips and coat in the curried oil. Return the pan to a medium heat with a knob of butter or 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 – lose it or reuse it! Mix in the Peas and ½ of the coleslaw sauce until coated. Add some seasoning 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 sultana caramelised Onion. Top with the golden yellowtail and drizzle over the remaining coleslaw sauce. Garnish with the rinsed coriander leaves, the remaining sultanas, and a drizzle of the Lemon Juice. Wrap up and enjoy!

Download the Recipe

Serves 3

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 the sultanas and a sweetener of choice to taste. Remove from the pan on completion, cover, and set aside to keep warm.
IN THE MEANTIME...
Boil the kettle. Finely slice the Cabbage. Rinse and pick the coriander. Submerge the Peas in boiling water for 2-3 minutes. Place the vinegar in a salad bowl with 4 tbsp of boiling water. Toss through the sliced cabbage, season, and set aside to pickle. Loosen the coleslaw sauce with water in 5ml increments until drizzling consistency. Mix in ¼ of the curry spice (or to taste) until well combined. Season to taste and set aside. When the peas are plump and heated through, drain 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.
FRY YOUR FISH
Place the remaining curry spice in a small bowl, and mix in a drizzle of oil and some seasoning. Pat the yellowtail dry with paper towel. Slice into 3-4cm thick strips and coat in the curried oil. Return the pan to a medium heat with a knob of butter or 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 – lose it or reuse it! Mix in the Peas and ½ of the coleslaw sauce until coated. Add some seasoning 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 sultana caramelised Onion. Top with the golden yellowtail and drizzle over the remaining coleslaw sauce. Garnish with the rinsed coriander leaves, the remaining sultanas, and a drizzle of the Lemon Juice. Wrap up and enjoy!

Download the Recipe

Serves 4

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 the sultanas and a sweetener of choice to taste. Remove from the pan on completion, cover, and set aside to keep warm.
IN THE MEANTIME...
Boil the kettle. Finely slice the Cabbage. Rinse and pick the coriander. Submerge the Peas in boiling water for 2-3 minutes. Place the vinegar in a large salad bowl with 5 tbsp of boiling water. Toss through the sliced cabbage, season, and set aside to pickle. Loosen the coleslaw sauce with water in 5ml increments until drizzling consistency. Mix in ¼ of the curry spice (or to taste) until well combined. Season to taste and set aside. When the peas are plump and heated through, drain 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.
FRY YOUR FISH
Place the remaining curry spice in a small bowl, and mix in a drizzle of oil and some seasoning. Pat the yellowtail dry with paper towel. Slice into 3-4cm thick strips and coat in the curried oil. Return the pan to a medium heat with a knob of butter or 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 – lose it or reuse it! Mix in the Peas and ½ of the coleslaw sauce until coated. Add some seasoning 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 sultana caramelised Onion. Top with the golden yellowtail and drizzle over the remaining coleslaw sauce. Garnish with the rinsed coriander leaves, the remaining sultanas, and a drizzle of the Lemon Juice. Wrap up and enjoy!

Download the Recipe

Frequently Asked Questions

What is the preparation time for Curried Yellowtail Roti Wraps?

The preparation time for Curried Yellowtail Roti Wraps with caramelised onion, golden sultanas & creamy coleslaw is between 25 and 30 minutes.

What is the total time required to make Curried Yellowtail Roti Wraps with caramelised onion, golden sultanas & creamy coleslaw?

The total time required to make Curried Yellowtail Roti Wraps with caramelised onion, golden sultanas & creamy coleslaw is between 30 and 35 minutes.

How many servings does Curried Yellowtail Roti Wraps provide?

4 servings

What are the main ingredients in Curried Yellowtail Roti Wraps?

Apple Cider Vinegar, Cabbage, Cocktail Rotis, Creamy Coleslaw Sauce, Fresh Coriander, Golden Sultanas, Lemon Juice, Line-caught Yellowtail Fillet, Line-caught Yellowtail Fillets, Medium Curry Powder, Onion, Onions, Peas

What is the nutritional information of Curried Yellowtail Roti Wraps?

Calories: 751, Carbs: 89 grams, Fat: grams, Protein: 48.5 grams, Sugar: 28.6 grams, Salt: 864 grams

How do I prepare Curried Yellowtail Roti Wraps?

FINISH UP: Drain the pickling liquid from the slaw – lose it or reuse it! Mix in the peas and ½ of the coleslaw sauce until coated. Add some seasoning and toss to combine. 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 the sultanas and a sweetener of choice to taste. Remove from the pan on completion, cover, and set aside to keep warm. GRUB’S UP: Time to assemble these pockets of heaven! Place the creamy coleslaw on the rotis and cover with the sultana caramelised onion. Top with the golden yellowtail and drizzle over the remaining coleslaw sauce. Garnish with the rinsed coriander leaves, the remaining sultanas, and a drizzle of the lemon juice. Wrap up and enjoy! 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. FRY YOUR FISH: Place the remaining curry spice in a small bowl, and mix in a drizzle of oil and some seasoning. Pat the yellowtail dry with paper towel. Slice into 3-4cm thick strips and coat in the curried oil. Return the pan to a medium heat with a knob of butter or 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. Finely slice the cabbage. Rinse and pick the coriander. Submerge the peas in boiling water for 2-3 minutes. Place the vinegar in a salad bowl with 3 tbsp of boiling water. Toss through the sliced cabbage, season, and set aside to pickle. Loosen the coleslaw sauce with water in 5ml increments until drizzling consistency. Mix in ¼ of the curry spice (or to taste) until well combined. Season to taste and set aside. When the peas are plump and heated through, drain and set aside.