Red Snapper Coconut Curry
|5 tbsp||vegetable oil|
|600g||red snapper fillets|
|2||banana shallots, finely diced|
|3||garlic cloves, finely chopped|
|3cm piece||of fresh root ginger, peeled and finely chopped|
|1||red bird’s eye chilli, finely chopped|
|3 tbsp||Mauritian curry powder|
|3-4||fresh vine tomatoes, roughly chopped|
|1 tsp||tomato purée|
|1 x 200g||block creamed coconut|
|600ml||hot fish stock|
|3 tbsp||freshly chopped coriander|
|salt and freshly ground black pepper|
|steamed basmati rice|
|Mango Kutcha (optional)|
Heat the oil in a large pan over a high heat. When the oil starts smoking, add the fish, skin-side down, and stand back! Fry for 2 minutes on each side, remove from the heat and set aside.
Drain about half the oil from the pan and reduce the heat to medium. Add the shallots and fry until translucent, about 3 minutes, then add the garlic, ginger and chilli and cook for a further 2 minutes. Add the curry leaves and Mauritian curry powder and cook for 30 seconds before adding the chopped tomatoes and tomato purée. Cook down for 2–3 minutes until softened and the pan becomes dry.
Add the creamed coconut to the hot fish stock and stir until dissolved; add to the pan and cook for 15 minutes until the sauce has thickened. Taste and adjust the seasoning before adding the cooked fish fillets to the pan. Heat through for a few minutes, sprinkle over the coriander and serve with steamed basmati rice and Mango Kutcha.