Bajan Snapper Curry
Bajan Snapper Curry



  • 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

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box