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Curried snapper

  • 2servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, B1, E
MineralsFluorine, Calcium, Potassium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 stalk lemongrass, trimmed, chopped coarsely

  2. 2 cloves garlic

  3. 4 shallots, peeled chopped

  4. 5 candlenuts

  5. 3cm piece tumeric root

  6. 4cm piece ginger

  7. 2 long green chillies

  8. 4 red chillies

  9. 1 teaspoon Shrimp paste

  10. 1 tablespoon dried galangal

  11. cup (60ml) vegetable oil

  12. 1 whole snapper (800g), halved

  13. 1 cup (250ml) coconut milk

  14. 3 cups (750ml) water

  15. 2 tablespoons turmeric leaf, sliced thinly

  16. 2 tablespoons dried tamarind

  17. 1 green mango, peeled, cheeks cut off stone

  18. Steamed rice

  19. Extra red chillies

Instructions Jump to Ingredients ↑

  1. Process all ingredients from lemongrass to galangal together in a blender with ½ cup water until very smooth.

  2. Heat oil in large saucepan. Add curry paste and fry until fragrant, about 4 minutes.

  3. Add fish, coconut milk and water. Add tamarind pieces and tumeric leaf. Bring to a boil. Reduce heat and simmer, covered 15 minutes.

  4. Add green mango cheeks and simmer 2 minutes to add flavour.

  5. Serve with steamed rice and garnish with extra chillies.

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