- For the Cure, place salt, sugar, tea, lemon zest into a food processor and process to a powder. Coat snapper fillets and allow to cure in the fridge for 20 minutes. Wash off cure and slice to ½ cm pieces to serve.
- To make dressing, stir together coconut milk, lemon juice, amchur and seasoning to taste. Set aside.
- Heat oil in a deep saucepan to 180°C. Cook pappadams one at a time until golden. Remove from oil and sprinkle with chaat masala.
- To serve, spoon dressing into each bowl. Drizzle with pomegranate molasses and sprinkle with pomegranate seeds. Top with slices of cured snapper, fried curry leaves and top with masala pappad.