Red Snapper
Beautiful lean fish with firm texture, sweet flavor, and a distinct pink-red skin. Fantastic baked whole, grilled with herbs, or cooked in coconut curry.
Best Paired Recipe
Goan Red Snapper Coconut Curry
Prep time: 15 minsCook time: 20 minsServes: 4
Ingredients
| ☐ | 1kg Red Snapper (cleaned and cut into curry pieces) |
| ☐ | 1 cup thick coconut milk & ½ cup thin coconut milk |
| ☐ | 1 onion (sliced) & 2 green chilies (slit) |
| ☐ | 3 pieces dried kokum or 1 tbsp tamarind pulp |
| ☐ | Curry Paste: 6 dried red chilies, 1 tbsp coriander seeds, 1 tsp cumin, 4 garlic cloves, ½ tsp turmeric (ground with water) |
| ☐ | 2 tbsp coconut oil, salt to taste |
Method
| 1 | Heat coconut oil in a clay pot or deep pan. Add sliced onions and green chilies; sauté until soft. |
| 2 | Add the ground curry paste and sauté for 2 minutes until fragrant. |
| 3 | Pour in thin coconut milk and kokum; bring to a gentle simmer. |
| 4 | Add Red Snapper pieces and salt. Cover and simmer on medium-low heat for 8–10 minutes. |
| 5 | Pour in thick coconut milk, turn off the heat immediately, and let rest for 5 minutes before serving with steamed rice. |
