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Moroccan Green Fish Curry (With Snapper)

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Ingredients Nutrition


  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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