Bajan Snapper Curry
Bajan Snapper Curry

Ingredients

Method

  • For the Spice Mix
  • 2 tbsp coriander seeds
  • 2 tsp cumin seeds
  • 2 tsp black peppercorns
  • 1 tsp cardamom pods
  • 1 tsp cloves
  • Small piece of cinnamon
  • 1 tsp chilli powder
  • 1 tsp nutmeg
  • For the Curry
  • 900g snapper
  • Salt and pepper
  • 2 tbsp oil
  • 2 chopped onions
  • ½ tsp ground turmeric
  • 2 cloves of garlic, chopped
  • Small piece of ginger, chopped
  • 3 tbsp tamarind water
  • 2 sprigs of thyme, leaves picked
  • ½ tsp anise
  • 450ml fish stock
  • Dry roast the spices until lightly coloured and fragrant. Leave to cool, then grind in a pestle and mortar. Cut the fish into bite-size pieces, season well.
  • Fry the onion in the oil until golden, then stir in your spice mix and the turmeric, and fry for a couple of minutes. Add the fish and all the other ingredients, then simmer for 10 mins until cooked through. Serve with brown rice - perfect!
30 mins
4 serving
This recipe pairs perfectly with the In Praise of Shadows Grenache 2020 from McLaren Vale, Australia.

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