I love to experiment with recipes and cooking styles from around the world.
This red snapper curry recipe is a great way to dip your toes into traditional Indian cooking. If you’re looking for a flavorful and traditional approach to cooking fish, you’re in the right place!
As a dietitian, I am always looking for ways to help people cook healthy meals at home. I always encourage an anti-inflammatory approach to eating that emphasizes whole foods, vegetables and fruits, fish and healthy fats. This fish curry recipe really hits those marks.
Choosing Fresh Fish
Although this curry recipe is best suited for red snapper, you can use any firm, white fish, such as cod. Buying fresh fish can be intimidating, especially if you live in New York like me, where fishmongers tend to be a bit surly. So, it’s helpful to know what you’re looking for ahead of time so that you can order with confidence!
Here is what you should check for:
- Odor should be mild and briny (like the ocean), not fishy and/or strong
- Flesh should be firm and shiny, and should spring back when touched
- Any liquid or moisture on the flesh should be transparent and glossy, not opaque
Wild-Caught or Farmed Fish
Fishing, just like farming, can be problematic both environmentally and nutritionally. Most fish counters will label fish as either wild-caught or farmed. Unfortunately, there are drawbacks to both varieties. Therefore, it’s best to look for the blue and white Marine Stewardship Council (MSC) logo, which indicates that sustainable fishing practices are being followed.
A Note on Curry Ingredients
Spices, in my opinion, are the backbone of Indian cooking. You will get the best results by using the freshest possible spices. You’ll want to have fresh ginger and cilantro on hand for this recipe to be sure your red snapper curry is a real crowd pleaser!
Finally, if you are not a fan of Okra, you can certainly leave it out. You won’t lose points with me! And I promise not to tell.
Looking for more healthy recipes? You might like some of these:
Coconut Chickpea and Tomato Curry
Red Snapper Curry
Ingredients
- 2 tsp turmeric powder
- 2 tsp coriander ground
- ½ medium head cauliflower broken into florets
- 8 pods okra
- 4 filets, red snapper raw (approximately 1/2 1b each; skin on and pin-boned or any firm white fish such as cod, sea bass, and bream)
- 5 cardamom pods
- 2 whole limes lime juice (fresh) (Juice of)
- 4 tbsp coconut oil melted
- 1 medium white onion sliced
- 1 piece 1- inch ginger root (finely grated)
- 4 cloves garlic (minced)
- 1 tsp hot pepper chili flakes
- 1 dash black pepper freshly cracked
- 1 stick cinnamon
- ¼ cup curry leaves 12 leaves
- 1 ½ cup coconut milk organic
- 1 ⅔ cup fish broth stock (or water)
- 1 tbsp fish sauce
- 1 cup baby spinach large handful
- ½ cup cilantro coriander (a handful)
Instructions
- Preheat the oven to 400°F.
- Mix the turmeric and ground coriander together in a small bowl. Set aside.
- Place the cauliflower florets, 1 tablespoon of melted coconut oil and half of the spice mix into a bowl and toss to combine. Transfer the cauliflower mixed with the spices onto a baking tray covered in parchment paper, season with a little salt and roast in the oven for 15 minutes, until golden. Set aside.
- Rub the remaining turmeric spice into the flesh side of the snapper filets, then squeeze the juice of one lime over it. Leave to marinate for 10 minutes, cover and place in the refrigerator.
- Meanwhile, heat the remaining coconut oil in a large frying pan over medium heat. Add the onion and sauté gently for five minutes until softened and translucent. Add the ginger and garlic and sauté for 30 seconds, then add the cardamom pods, cinnamon stick, chili flakes, a pinch of freshly cracked pepper and curry leaves, and cook for another minute.
- Add the roasted cauliflower, okra, coconut milk and fish stock. Mix to combine, then place the fish flesh side down and gently simmer for eight to 10 minutes until the fish is nearly cooked through. When the fish is almost cooked, add the spinach leaves and gently mix them through.
- To finish, season with the fish sauce, squeeze over the remaining lime juice, and garnish with fresh coriander.