INGREDIENTS
4 Snapper Fillets – Skin On, No Bones
1 Heaped Tbsp Garam-Masala
Juice Of 1 Lemon
1 Tsp Ground Turmeric
1 Tsp Mustard Seeds
1 Tsp Cumin Seeds
6 Curry Leaves
1 Onion, Diced
2 Cloves Garlic, Diced
2cm Ginger Piece, Crushed
1 Small Can Coconut Milk
1 String Coriander, To Garnish
METHOD
1 In a large bowl marinate the fish in lemon juice, garam-masala, turmeric, ginger and garlic – leave for a few hours if you can, a minimum of 30 minutes!
2 In a pan heat olive oil, then add the curry leaves, mustard and cumin seeds, and fry off. Add onion next and brown slightly.
3 Then add the fish and ensure the skin is down – brown this for 5-6 minutes
4 Add coconut milk and stir through the spices. If the sauce has reduced too quickly add a splash of water.
5 Season with salt and pepper and gently simmer for 10-11 minutes until fish is cooked through.
6 Serve with steamed rice.
