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Curried Snapper

already cooked this dish.
  • Total: 42min
    Preparation: 42min
  • Portions: 4.00
  • Difficulty: Intermediate


  • 1 lb Red snapper, scaled and cleaned
  • 1 pk MAGGI Season Up Fish
  • 1 tbsp Chive / escallion, finely chopped
  • 1 tsp Thyme, finely chopped
  • ½ tbsp Parsley, finely chopped
  • ½ tbsp Chadon Beni (optional)
  • 1 med Onion, cut into ring
  • 2 cloves Garlic, finely chopped
  • 1 oz Ginger root, crushed
  • 1 Scotch Bonnet / hot pepper
  • 2 tbsp Curry powder
  • 1/2 cup Water
  • 1/2 cup MAGGI Coconut Milk Powder, dissolved into 1cup water
  • 1 MAGGI Garlic Onion cube, crumbled
  • 1 tbsp All spice / pimento berries
  • 1 med Carrot, julienned


    1. Season fish with Season Up, chives / escallion, thyme, parsley, chadon beni, garlic, onions, garlic and ginger. Leave to marinate for 15 minutes in the refrigerator.

    2. Mix curry powder with water to form paste

    3. Heat oil in a medium pot, add curry paste to pot and cook for 5 minutes.

    4. Add Coconut Milk and stir to incorporate.

    5. Place seasoned fish into pot and spoon sauce over fish. Then add all spice / pimento berries, Bouillon Cube and carrots.

    6. Cover pot and reduce heat to medium-low. Allow to simmer for 15 minutes, stirring occasionally

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