COCONUT CURRY RED SNAPPER | COCONUT MILK CURRY POWDER RED SNAPPER FISH OKRA | A TASTE OF K

Clean the red snapper with salt, lime, and vinegar.

Cut the red snapper into two pieces and make two slits on each side of the fish.

In a bowl, combine the cleaned red snapper with ground cloves, paprika, onion powder, garlic powder, salt, and black pepper.

Add 1 tablespoon of curry powder and drizzle some olive oil over the fish.

Mix until everything is well combined and the red snapper is well coated with the marinade.

Add green onions, thyme, bell peppers, onions, and habanero pepper to the fish and mix.

Allow the fish to marinate for about two hours or overnight in the fridge.

In a pot, add some olive oil and green onions.

Place the marinated red snapper on top of the green onions.

Add the rest of the marinade from the bowl to the pot.

Add 1/4 cup of water to the pot.

Add half a cup of coconut milk and an additional half cup of water from the same can.

Allow the mixture to come to a boil.

Taste the sauce and add more salt if needed.

Cover the pot and allow to cook for 20 minutes on medium-high heat.

After 20 minutes, flip the fish to the other side and add the sliced okra.

Allow to cook on medium heat for an additional 15 to 20 minutes until the fish is cooked thoroughly.

Equipment Needed

Spice Level:

Allergens