eCook Meal
Curried Yellowtail Roti Wraps
with caramelised onion, golden sultanas & 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 juice, and flecked with golden sultanas. Mouthwatering & 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 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!
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!
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!
Onions - 2
Golden Sultanas - 45g
Cabbage - 200g
Fresh Coriander - 12g
Peas - 120g
Apple Cider Vinegar - 45ml
Creamy Coleslaw Sauce - 90ml
Medium Curry Powder - 22,5ml
Cocktail Rotis - 12
Line-caught Yellowtail Fillets - 3
Lemon Juice - 45ml
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!
Onions - 2
Golden Sultanas - 60g
Cabbage - 200g
Fresh Coriander - 15g
Peas - 160g
Apple Cider Vinegar - 60ml
Creamy Coleslaw Sauce - 120ml
Medium Curry Powder - 30ml
Cocktail Rotis - 16
Line-caught Yellowtail Fillets - 4
Lemon Juice - 60ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R83.77
for 4 servings · R20.94 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Apple Cider Vinegar needs 60 mlApple Cider Vinegar 250 ml 250 ml at R41.99 · 24% of packR10.08
-
Cabbage needs 200 gKuhne Prepared Red Cabbage 680 g 680 g at R72.99 · 29% of packR21.47
-
Medium Curry Powder needs 30 mlRobertsons Rajah Medium Curry Powder 100 g R29.99 · whole pack (size can't be divided)R29.99
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Peas needs 160 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 21% of packR9.17
-
Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
-
Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
Not in the Woolies basket — source these elsewhere:
- Line-caught Yellowtail Fillets
- Creamy Coleslaw Sauce
- Golden Sultanas
- Cocktail Rotis
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Fillets, Medium Curry Powder, Onion, Pea
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. 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. 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. 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. 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. 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!
What should be prepared from my kitchen to make Curried Yellowtail Roti Wraps?
Apple Cider Vinegar, Cabbage, Cocktail Rotis, Creamy Coleslaw Sauce, Fresh Coriander, Golden Sultanas, Lemon Juice, Line-caught Yellowtail Fillets, Medium Curry Powder, Onion, Pea
How many calories does Curried Yellowtail Roti Wraps have?
751 calories
How much fat content does Curried Yellowtail Roti Wraps have?
grams