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Red Snapper Coconut Curry Recipe

Name: Red Snapper Coconut Curry
Yield: 4
Ingredients: Fish

Shelina Permalloo presents her lip-smacking recipe for red snapper coconut curry. This simple curry is bold with the flavours of fresh ginger, chilli and garlic.

Ingredients

Fish

Method

Heat the oil in a large pan over a high heat. When the oil starts smoking, add the fish, skin-side down, and stand back! Fry for 2 minutes on each side, remove from the heat and set aside.

Drain about half the oil from the pan and reduce the heat to medium. Add the shallots and fry until translucent, about 3 minutes, then add the garlic, ginger and chilli and cook for a further 2 minutes. Add the curry leaves and Mauritian curry powder and cook for 30 seconds before adding the chopped tomatoes and tomato purée. Cook down for 2–3 minutes until softened and the pan becomes dry.

Add the creamed coconut to the hot fish stock and stir until dissolved; add to the pan and cook for 15 minutes until the sauce has thickened. Taste and adjust the seasoning before adding the cooked fish fillets to the pan. Heat through for a few minutes, sprinkle over the coriander and serve with steamed basmati rice and Mango Kutcha.

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