Moroccan Green Fish Curry (with Snapper)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.