Sunday, 2 September 2012
Red Snapper Curry
Marinate in the fridge for at least an hour 2 lbs of cut red snapper, a handful green onions, 3 Tbsp. curry, 1 tsp. salt and 1 tsp. freshly ground black pepper.
Meanwhile chop 2 large tomatoes, 2 cloves of garlic, 2 shallots, 2 white onions, 1 scotch bonnet pepper.
When you are ready to cook the red snapper, melt 2 Tbsp. of butter and 2 Tbsp. Olive oil in a deep wok. Add red snapper and cook at medium heat for about 5 minutes. Add chopped vegetables, along with 2 cup coconut milk. Bring to a boil, reduce heat and simmer for about 20 to 25 minutes until snapper is cooked. Finish with fresh cilantro.
Serve with Basmati rice.