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 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 roasted red pepper; 3 garlic cloves; 1 red chili; 3 tsp coriander seeds; 3 tsp cumin seeds; 0.75 cup coriander (50gms); 0.75 cup Italian parsley; 10 mint leaves; pepper; 0.5 a preserved lemon; 0.25 cup olive oil; 1 kg red snapper fillet; 1 big purple onion; oil; 560 ml coconut cream; 250 g frozen spinach

Fish, red pepper and coriander baked in the oven and spiced with chilli and coriander. It's finished with fresh coriander and a squeeze of lemon.

30 min · Serves 6 · Medium

Method

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Time: Prep 10 min · Cook 20 min · 30 min total
Difficulty: medium

1
Blitz all curry paste ingredients together in processor to smoothish consistency. Preheat oven 180°C.
2
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.
3
Add marinated fish and lightly brown the fish on each side for about 1 minute and then evenly distribute onion back over the top.
1 min
4
Add coconut cream and 2 tablespoons of remaining curry paste and continue to cook on medium heat for about ten minutes.
5
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.
6
Garnish with fresh coriander and a squeeze of lemon. Best served with rice or couscous.