dinner · dairy-free
Coconut snapper curry with mustard seed
Snapper simmered gently in a turmeric and ginger sauce of coconut milk and tomato, started by popping mustard seeds in oil. Lime juice goes in last.
- Time
- 35min
- Steps
- 4
Ingredients
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Allergens
Contains fish.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Dice the onion and tomato, grate the ginger and cut the snapper into large pieces, checking for pin bones.
-
2
Heat the oil over medium heat, add the black mustard seeds and cover until they pop. Lower the heat, add the onion and soften for 5 minutes.
-
3
Stir in the ginger and turmeric for 30 seconds. Add the tomato and cook until pulpy, then pour in the coconut milk, add the salt and simmer for 5 minutes.
-
4
Nestle the fish into the sauce and simmer gently, about 5 to 8 minutes, until it reaches 63°C (145°F). Squeeze in the lime juice.
