Snapper Curry

Snapper Curry

Such an easy dish to make! My spice blend combined with the coconut milk gives this dish a unique aromatic flavour. You can use the spice blend for other dishes too.

I like to serve this delicious meal with pan fried green beans or steamed broccolini and steamed basmati rice

Snapper Curry

Snapper Curry – Serves 6

Ingredients – My Spice Blend

  • 50g coriander seeds
  • 30g cumin seeds
  • 1 teaspoon fenugreek seeds
  • 1 tablespoon fennel seeds
  • 1 cinnamon stick
  • 4 cardamom pods
  • 20 dried curry leaves ( if using fresh curry leaves; you can dry these in a dry fry pan over low heat)


In a fry pan over low heat, dry roast separately the coriander, cumin, fenugreek and fennel, stirring constantly until each becomes fairly golden

Do not let them burn

Put the roasted spices in to a spice grinder or a small blender together with cinnamon stick broken in pieces, cardamom and curry leaves

Blend to a fine powder and transfer to an airtight jar

Ingredients – Curry

  • 1kg snapper fillet, portioned
  • 1/2 teaspoon each ground cumin, coriander, paprika & turmeric
  • 2 tablespoons olive oil

Add the olive and spices to a bowl, mix well; add the fish, mix well to combine and transfer to a baking dish

Preheat the oven to 180 degrees

Ingredients – Curry Sauce

  • 2 tablespoons olive oil
  • 2 onions finely chopped
  • 1/2 teaspoon black mustard seeds
  • 1 sprig curry leaves
  • 2 green chillies, split lengthways( if you don’t have green chillies, add 1/4 teaspoon chilli powder with the spices)
  • 1 teaspoon each ginger & garlic paste
  • 1 heaped teaspoon spice blend
  • 1 teaspoon each ground cumin, coriander & paprika
  • 1/2 teaspoon turmeric
  • 400ml coconut milk ( I use Kara brand )
  • Salt to taste
  • Handful chopped fresh coriander


Heat the olive in a fry pan over medium/ high heat

Add the mustard seeds and allow them to pop( stand back as the oil may spit)

Add the curry leaves and onion, mix well and fry for a few minutes, stirring (until onion start to soften and go light brown)

Add the ginger, garlic and chillies; fry for a minute

Add the spices; fry for a couple of minutes, stirring

Add the coconut milk, season with salt, mix well and bring to a rapid simmer, stirring

Pour the curry sauce over the fish and bake for 20 -25 minutes; or less-depending on the thickness of the fish

Garnish with fresh coriander

Enjoy your snapper curry!

Check out more of my recipes here