Sabee fish (Coconut curry with snapper)

A family favourite, Nornie Bero’s warming coconut curry with snapper is a must-try recipe. Cook the ingredients well to let all the mouth-watering flavours come through.





  • 1/3 cup (80ml) olive oil
  • 1 large brown onion, thinly sliced
  • 4 garlic cloves, crushed
  • 2 lemongrass stems, coarsely chopped
  • 2 celery sticks, finely chopped
  • 2cm-piece ginger, thinly sliced
  • 1 tsp coriander seeds
  • 2 tbs Keen’s Curry Powder
  • 2 cups (500ml) coconut cream
  • 4 snapper portions
  • 2 tsp sea salt flakes
  • 4 dried bay leaves
  • 1/2 tsp whole pepperberry or black peppercorns
  • 1 cup (200g) white rice
  • 1 cup Warrigal greens or English spinach leaves



Heat the oil in a medium heavy-based saucepan over medium heat. Add the onion, garlic, lemongrass, celery, ginger and coriander. Cook, stirring, for 5-7 mins or until the onion softens. Add curry powder and cook, stirring, for 3 mins or until aromatic. Add the coconut cream and fish and bring to a simmer. Cook for 7 mins or until the mixture thickens.


Add salt, bay leaves, pepperberries or peppercorns and 8 cups (2L) water to the pan. Cook for 15-20 mins or until the mixture reduces slightly. Reduce heat to low and stir in the rice. Cook for 10-15 mins or until the rice is tender and the fish is cooked through.


Add the Warrigal greens or spinach to the pan. Cover and cook for 1 min or until the greens or spinach is wilted. Divide the curry among serving bowls.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.