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    • Red Snapper with Coconut-Curry Sauce

    Mark Sharron
    Medium difficulty
    1 hour
    2-4
    Amount Per Serving: Calories 250; Fat 7g; Carbs 2g; Protein 158g
    Red Snapper with Coconut-Curry Sauce is a delicious and flavorful dish that is sure to impress. This easy-to-make recipe combines the sweet and savoury flavours of coconut milk and curry powder with the delicate taste of red snapper. The result is a delectable meal that is sure to satisfy even the pickiest of eaters. With its mild flavour, this dish is perfect for those looking for a light and flavorful meal.  
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    Ingredients

    • 4 red snapper fillets
    • 1 tablespoon olive oil
    • 1 teaspoon curry powder
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon ground turmeric
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon ground coriander
    • 1/4 teaspoon ground cardamom
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon cayenne pepper
    • 1/2 cup coconut milk
    • 1/4 cup freshly squeezed lime juice
    • 2 tablespoons chopped fresh cilantro
    • Salt and freshly ground black pepper, to taste

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Serve with steamed vegetables or a side salad.