Moroccan Green Fish Curry (With Snapper) Recipe

Name: Moroccan Green Fish Curry (With Snapper)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Blitz all curry paste ingredients together in processor to smoothish consistency.
2
Preheat oven 180u00b0C.
3
Portion fish and marinate in paste for a few mins (reserve about 2Tbs of the paste).
4
Using a big frying pan, saute 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.

793

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 16 ingredients. The key ingredients include: 1 roasted red pepper, skin & seeds removed, 3 garlic cloves, 1 red chili, 3 teaspoons coriander seeds, ground, and more.

Yes, Moroccan Green Fish Curry (With Snapper) falls under the Seafood 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.

Moroccan Green Fish Curry (With Snapper)

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