Moroccan Green Fish Curry (With Snapper)

Name: Moroccan Green Fish Curry (With Snapper)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving(s)
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

Submitted by Satyne

"Taken from here = http://www.lifestylefood.com.au/recipes/12365/moroccan-green-fish-curry-with-snapper this wasn't on the website."

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Ready In:: 30mins
Ingredients:: 16
Serves:: 6

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

Blitz all curry paste ingredients together in processor to smoothish consistency.
Preheat oven 180°C.
Portion fish and marinate in paste for a few mins (reserve about 2Tbs of the paste).
Using a big frying pan, sauté onions in olive oil and then push to side of pan.
Add marinated fish and lightly brown the fish on each side for about 1 minute and then evenly distribute onion back over the top.
Add coconut cream and 2 tablespoons of remaining curry paste and continue to cook on medium heat for about ten minutes.
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.
Garnish with fresh coriander and a squeeze of lemon.
Best served with rice or couscous.

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RECIPE SUBMITTED BY

Satyne

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Well, I am very passionate about cooking and love discovering new recipes. I love participating in the events since I'm always finding new recipes that I wouldn't have found on my own. My housemates and boyfriend all enjoy our food adventures and I love to leave people positive reviews and nice ish photos.

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