- High in protein
- High in dietary fibre
- No added sugar
- Shellfish free
- Wheat free
- Soy free
- Peanut free
- Nut free
- Lactose free
- Gluten free
- Egg free
- Dairy free
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.
- Serves4
- Cook time55 minutes
- Prep time20 minutes
Ingredients
- 1/3 cup (80ml) olive oil
- 1 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 black peppercorns
- 1 cup (200g) white rice
- 1 cup spinach leaves
Nutritional information
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.Step 2
Add salt, bay leaves, 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.
Step 3
Add the Warrigal greens or spinach to the pan. Cover and cook for 1 min or until the spinach is wilted. Divide the curry among serving bowls.
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Sabee fish (Coconut curry with snapper)
- Serves4
- Cook time55 minutes
- Prep time20 minutes
Ingredients
- 1/3 cup (80ml) olive oil
- 1 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 black peppercorns
- 1 cup (200g) white rice
- 1 cup spinach leaves
Description
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.
Method
Step 1
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.Step 2
Add salt, bay leaves, 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.
Step 3
Add the Warrigal greens or spinach to the pan. Cover and cook for 1 min or until the spinach is wilted. Divide the curry among serving bowls.