Ingredients Jump to Instructions ↓

  1. 1 roasted red pepper , skin & seeds removed

  2. 3 cloves garlic

  3. 1 red chilli

  4. 3 tsp coriander seeds ground

  5. 3 tsp cumin seeds ground

  6. cup coriander (50gms)

  7. cup italian parsley

  8. 10 mint leaves

  9. pepper

  10. a preserved lemon (or you can use rind and flesh of 1 small lemon , but discard pith)

  11. cup olive oil

  12. 1 kg snapper fillets

  13. 1big purple onion finely sliced

  14. oil for frying

  15. 1 big can of coconut cream (560mls)

  16. 250gm frozen spinach thawed

Instructions Jump to Ingredients ↑

  1. Blitz all curry paste ingredients together in processor to smoothish consistency Preheat oven 180C.

  2. Portion fish and marinate in paste for a few mins (reserve about 2Tbs of the paste)

  3. Using a big frying pan, sauté onions in olive oil and then push to side of pan.

  4. Add marinated fish and lightly brown the fish on each side for about 1 minute and then evenly distribute onion back over the top.

  5. Add coconut cream and 2 tablespoons of remaining curry paste and continue to cook on medium heat for about ten minutes.

  6. Sprinkle the spinach over the top and wack in the oven for a further ten minutes; the sauce will reduce a little and thicken. The cooking time can vary with the thickness of fillets, ready when fish falls apart easily with knife.

  7. Garnish with fresh coriander and a squeeze of lemon.

  8. Best served with rice or couscous.


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