Red Snapper Curry with Veggies
Red Snapper Curry with Veggies
Ingredients
For the Curry Paste
- 1 1/2 tablespoons fish curry powder
- 1 teaspoon chilli powder
- 1/4 teaspoon turmeric powder
- 1 tablespoon shallot, minced
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 stalk curry leaves
- 1/2 stalk lemongrass, bruised
For the Gravy
- 200 ml water
- 1 small teaspoon tamarind paste
- 80 ml coconut milk
- 1/4 teaspoon salt, to taste
- 1/2 teaspoon sugar
Other Ingredients
- 4 slices red snapper
- 1/4 teaspoon salt, for seasoning fish
- 2 tablespoons oil, as needed for sautéing
- 1 eggplant, medium, cut into chunks
- 1/4 head cabbage, chopped
- 6 okra, pods, trimmed
- 2 tomatoes, medium, quartered
- 6 taupok, (fried tofu puffs)
- 4 servings hot rice, for serving
Instructions
- 1
Gently season the red snapper slices with 1/4 teaspoon of salt. Set the seasoned snapper aside while preparing the curry.
⏱️ 2 min
- 2
In a small bowl, combine all the curry paste ingredients: 1 1/2 tablespoons fish curry powder, 1 teaspoon chilli powder, 1/4 teaspoon turmeric powder, 1 tablespoon minced shallot, 2 cloves minced garlic, and 1 teaspoon minced ginger. Mix well to form a paste.
⏱️ 3 min
- 3
Heat 2 tablespoons of oil in a small pot or Dutch oven over medium-low heat.
⏱️ 1 min
- 4
Add the bruised 1/2 stalk lemongrass and the combined curry paste to the hot oil. Sauté until fragrant, about 3-4 minutes, stirring constantly to prevent burning.
⏱️ 4 min
- 5
Add the 1 stalk curry leaves and continue to fry over low-medium heat for another 2-3 minutes until the mixture is aromatic and slightly darker in color.
⏱️ 3 min
- 6
Pour in 200 ml water and the 1 small teaspoon tamarind paste (ensure the tamarind paste is dissolved in a small amount of water if it's a very thick block). Stir to combine.
⏱️ 2 min
- 7
Add the prepared vegetables: eggplant chunks, chopped cabbage, okra pods, and quartered tomatoes to the pot. Stir gently to coat them in the curry sauce.
⏱️ 2 min
- 8
Season the mixture with an additional 1/4 teaspoon salt and 1/2 teaspoon sugar. Stir well.
⏱️ 1 min
- 9
Bring the curry to a gentle simmer and cook for 6-8 minutes, or until the vegetables start to soften.
⏱️ 8 min
- 10
Add 80 ml coconut milk to the pot and mix it into the curry until well combined.
⏱️ 1 min
- 11
Carefully add the seasoned red snapper slices and taupok (fried tofu puffs) to the pot, ensuring they are submerged in the curry.
⏱️ 1 min
- 12
Spoon some curry over the top of the snapper and taupok to ensure they are fully coated and cooking evenly.
⏱️ 1 min
- 13
Cover the pot and simmer gently for 4-6 minutes, or adjust simmering time depending on the thickness of the fish, until the red snapper is cooked through and flakes easily.
⏱️ 6 min
- 14
Serve the Red Snapper Curry with Veggies immediately with hot rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Red Snapper Curry with Veggies
For the Curry Paste
- 1 1/2 tablespoons fish curry powder
- 1 teaspoon chilli powder
- 1/4 teaspoon turmeric powder
- 1 tablespoon shallot, minced
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 stalk curry leaves
- 1/2 stalk lemongrass, bruised
For the Gravy
- 200 ml water
- 1 small teaspoon tamarind paste
- 80 ml coconut milk
- 1/4 teaspoon salt, to taste
- 1/2 teaspoon sugar
Other Ingredients
- 4 slices red snapper
- 1/4 teaspoon salt, for seasoning fish
- 2 tablespoons oil, as needed for sautéing
- 1 eggplant, medium, cut into chunks
- 1/4 head cabbage, chopped
- 6 okra, pods, trimmed
- 2 tomatoes, medium, quartered
- 6 taupok, (fried tofu puffs)
- 4 servings hot rice, for serving
Instructions
- 1
Gently season the red snapper slices with 1/4 teaspoon of salt. Set the seasoned snapper aside while preparing the curry.
⏱️ 2 min - 2
In a small bowl, combine all the curry paste ingredients: 1 1/2 tablespoons fish curry powder, 1 teaspoon chilli powder, 1/4 teaspoon turmeric powder, 1 tablespoon minced shallot, 2 cloves minced garlic, and 1 teaspoon minced ginger. Mix well to form a paste.
⏱️ 3 min - 3
Heat 2 tablespoons of oil in a small pot or Dutch oven over medium-low heat.
⏱️ 1 min - 4
Add the bruised 1/2 stalk lemongrass and the combined curry paste to the hot oil. Sauté until fragrant, about 3-4 minutes, stirring constantly to prevent burning.
⏱️ 4 min - 5
Add the 1 stalk curry leaves and continue to fry over low-medium heat for another 2-3 minutes until the mixture is aromatic and slightly darker in color.
⏱️ 3 min - 6
Pour in 200 ml water and the 1 small teaspoon tamarind paste (ensure the tamarind paste is dissolved in a small amount of water if it's a very thick block). Stir to combine.
⏱️ 2 min - 7
Add the prepared vegetables: eggplant chunks, chopped cabbage, okra pods, and quartered tomatoes to the pot. Stir gently to coat them in the curry sauce.
⏱️ 2 min - 8
Season the mixture with an additional 1/4 teaspoon salt and 1/2 teaspoon sugar. Stir well.
⏱️ 1 min - 9
Bring the curry to a gentle simmer and cook for 6-8 minutes, or until the vegetables start to soften.
⏱️ 8 min - 10
Add 80 ml coconut milk to the pot and mix it into the curry until well combined.
⏱️ 1 min - 11
Carefully add the seasoned red snapper slices and taupok (fried tofu puffs) to the pot, ensuring they are submerged in the curry.
⏱️ 1 min - 12
Spoon some curry over the top of the snapper and taupok to ensure they are fully coated and cooking evenly.
⏱️ 1 min - 13
Cover the pot and simmer gently for 4-6 minutes, or adjust simmering time depending on the thickness of the fish, until the red snapper is cooked through and flakes easily.
⏱️ 6 min - 14
Serve the Red Snapper Curry with Veggies immediately with hot rice.
⏱️ 1 min