Curried Red Snapper

  • Level: Easy
  • Yield: 4 to 6 servings
  • Total: 1 hr 50 min
  • Prep: 20 min
  • Inactive: 1 hr
  • Cook: 30 min


2 pounds red snapper fillets

2 teaspoons salt

1 teaspoon black pepper

2 scallions, chopped

2 tablespoons curry powder

2 tablespoons butter

1/4 cup olive oil

1 to 2 Scotch bonnet peppers, seeded and chopped

1 clove garlic, crushed

2 cups coconut milk

1 cup water

2 tomatoes, roughly chopped

2 onions, sliced 1/4-inch thick

10 cilantro sprigs


  1. Cut the red snapper into small pieces and place in a bowl. Season with the salt, black pepper, scallion, and curry powder.
  2. Allow the fish to marinate in the refrigerator for at least 1 hour.
  3. When you are ready to proceed, heat the butter and oil in a large saute pan. Add the fish and saute until it is lightly browned on both sides. Add the peppers, garlic, coconut milk, water, tomatoes, and onions. Cover the fish and bring to a boil. Reduce the heat, cover the pan, and simmer until the fish is tender, about 20 to 25 minutes, adding more water if necessary. Also, add a touch more curry, if necessary, for your taste. Finish with fresh cilantro leaves.
  4. Serve this splendid dish with white rice and fried plantains.
Let's Get Cooking!

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18 Reviews

Ricky R.

Definitely leave the water out... <div><br /></div><div>However, if you're like me and see the comments after the fact...simply remove fish and veggies (dont want them to be mush), add more curry to the liquid and turn up the heat and allow the liquid to bowl down with the top off.  It will thicken as the water evaporates...season to your taste and you'll have a great coconut curry gravy....</div>

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