Curried Red Snapper Recipe

Name: Curried Red Snapper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 onions, chopped fine; 1/4 cup vegetable oil; a 1-inch cube of peeled fresh gingerroot, minced; 4 garlic cloves, minced; 1 green bell pepper, chopped fine; 1 red bell pepper, chopped fine; 3 tablespoons curry powder; 1/4 cup all-purpose flour; 3 cups low-salt chicken broth; a 28-ounce can plum tomatoes, drained well and chopped fine; 2 tablespoons fresh lime juice; a 4- to 4 1/2-pound red snapper, cleaned, leaving the head and the tail intact; fresh coriander sprigs for garnish if desired

Servings: persons

2 onions, chopped fine
1/4 cup vegetable oil
a 1-inch cube of peeled fresh gingerroot, minced
4 garlic cloves, minced
1 green bell pepper, chopped fine
1 red bell pepper, chopped fine
3 tablespoons curry powder
1/4 cup all-purpose flour
3 cups low-salt chicken broth
a 28-ounce can plum tomatoes, drained well and chopped fine
2 tablespoons fresh lime juice
a 4- to 4 1/2-pound red snapper, cleaned, leaving the head and the tail intact
fresh coriander sprigs for garnish if desired

1
In a large heavy saucepan cook the onions in the oil over moderate heat, stirring, until they are softened, add the gingerroot and the garlic, and cook the mixture, stirring, for 1 minute.
2
Add the bell peppers and cook the mixture, stirring, until the peppers are softened.
3
Add the curry powder the flour and cook the mixture over moderately low heat, stirring, for 3 minutes.
4
Add the broth, bring the mixture to a boil, whisking, and stir in the tomatoes.
5
Simmer the sauce, stirring occasionally, for 5 minutes and stir in the lime juice and salt and pepper to taste.
6
The sauce may be made 3 days in advance and kept covered and chilled.
7
Reheat the sauce before continuing with the recipe.
8
Arrange the snapper on a deep ovenproof platter, ladle about 2 cups of the sauce over it, keeping the remaining sauce covered and warm, and cover the platter tightly with oiled foil, oiled side down.
9
Bake the snapper in the middle of a preheated 350F.
10
oven for 45 to 55 minutes, or until it just flakes.
11
Garnish the snapper with the coriander sprigs and serve the remaining sauce separately.

644

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 onions, chopped fine, 1/4 cup vegetable oil, a 1-inch cube of peeled fresh gingerroot, minced, 4 garlic cloves, minced, and more.

Yes, Curried Red Snapper falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Red Snapper

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