Curried Snapper

  • 1 whole snapper, guts and gills removed
  • 1 yellow onion, sliced
  • 2 Tbsp ghee or oil
  • 2 cloves garlic, minced
  • 1 Tbsp minced, peeled ginger
  • 2 Tbsp yellow curry powder
  • 1/2 tsp cumin
  • 1/2 tsp corriander
  • 2 cups fish or chicken stock
  • 1 medium Yukon gold potato, diced
  • 1 cup fresh or frozen peas
  • Chopped cilantro, for garnish
  • Kosher salt and fresh cracked black pepper

In a large saucepan, sauté the onion in the ghee until softened.  Add the garlic, ginger, and spices.  Sauté for 1 minute more until you can smell the spices release their pungent oils.  Add the stock and the potatoes.  Simmer until the potatoes are almost cooked through and the sauce has thickened slightly.   Add the fish, cover and continue to simmer until the fish is cooked through, about 10 minutes (this will depend on the size of your fish).  Add the peas and season to taste with salt.  Serve garnished with fresh cilantro leaves.

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