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.
Serves44
Cook time55 mins55 minutes
Prep time20 mins20 minutes
Ingredients
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
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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, 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.
Step 3
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.
