Fish-finger rotis with quick-pickled veggies

Fish fingers have never looked this good! A spicy yoghurt dressing and pickled veggies take them to new levels of deliciousness.

INGREDIENTS

12 Woolworths crumbed fish fingers   
2 cups Woolworths plain double-cream yoghurt   
4 T Woolworths jalapeno atchar   
12 Woolworths mini butter rotis   
 3 T canola oil   
10 g curry leaves   

For the quick-pickled veggies:   
2 large carrots, shaved into ribbons   
1 baby purple cabbage, finely shredded or sliced  
10 g coriander, torn or roughly chopped  
salt, to taste  
1 lemon, juiced, plus extra for serving

COOKING INSTRUCTIONS

Cook the fish fingers in an air-fryer for 15 minutes at 180°C until crisp and golden.   
Mix the yoghurt and jalapeño atchar and check the seasoning. Set aside.   
To make the quick-pickled veggies, combine the carrots, cabbage and coriander and drizzle over the lemon juice. Season with salt to taste.   
Heat a non-stick pan over a high heat. Toast the rotis in the dry pan until golden and slightly charred.   
Heat the canola oil in a pan over a high heat. Carefully add the curry leaves and fry for 10 seconds, then remove from the pan. Drain on kitchen paper and cool for a few seconds as the leaves become crisp.   
To assemble, place the rotis on a serving platter or dish, add a generous spoonful of the spicy yoghurt followed by the fish fingers and pickled veggies. Finish with the crispy curry leaves and serve with wedges of lemon.