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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Moroccan Green Fish Curry (With Snapper)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions