Moroccan Green Fish Curry (With Snapper) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
1 roasted red pepper, skin & seeds removed |
3 garlic cloves |
1 red chili |
3 teaspoons coriander seeds, ground |
3 teaspoons cumin seeds, ground |
3/4 cup coriander (50gms) |
3/4 cup italian parsley |
10 mint leaves |
pepper |
1/2 a preserved lemon (or you can use rind and flesh of 1 small lemon, but discard pith) |
1/4 cup olive oil |
1 kg red snapper fillet |
1 big purple onion, finely sliced |
oil (for frying) |
560 ml coconut cream |
250 g frozen spinach, thawed |
Directions:
1. Blitz all curry paste ingredients together in processor to smoothish consistency.
2. Preheat oven 180°C.
3. Portion fish and marinate in paste for a few mins (reserve about 2Tbs of the paste).
4. Using a big frying pan, sauté onions in olive oil and then push to side of pan.
5. Add marinated fish and lightly brown the fish on each side for about 1 minute and then evenly distribute onion back over the top.
6. Add coconut cream and 2 tablespoons of remaining curry paste and continue to cook on medium heat for about ten minutes.
7. 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.
8. Garnish with fresh coriander and a squeeze of lemon.
9. Best served with rice or couscous.
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