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Curry Snapper

already cooked this dish.
  • Total: 35min
  • Portions: 4.00
  • Difficulty: Easy


  • 1 Pound Snapper (scaled, clean and washed with lime juice and water)
  • 1 Pack Maggi Season-Up! Powdered Seasoning Fish 10G Sachet
  • 1 Stalk Escallion (finely chopped)
  • 2 Sprigs Thyme
  • 1/4 cup DLT Onion (cut into rings)
  • 2 Pieces Garlic (finely chopped)
  • 1 teaspoon DLT Ginger (crushed)
  • 1 Tablespoon Scotch Bonnet (cut into rings)
  • 2 Tablespoons Maggi Curry Powder 92G Sachet
  • 1/2 Cup Water
  • 1/2 Cup Maggi Coconut Milk Powder Mix 50G Pouch (dissolved in 1 cup water)
  • 1 Cube Maggi Garlic Onion Flavoured Seasoning Cubes 4G (Box Of 25)
  • 1/4 Tablespoon Pimento Berries
  • 1/4 Cup Carrot (julienne)
  • 3 Tablespoons Vegetable Oil
  • 1/4 Cup Sweet Peppers (julienne)


    1. Season fish with MAGGI Season_Up Fish, escallion, thyme,onion and ginger. let marinate for 15 minutes in the refrigerator.

    2. Heat oil in a medium pot, add MAGGI Curry Powder and saute for 10 seconds then add fresh seasoning and cook for 2 minutes. Add MAGGI Coconut Milk and stir until combine with curry mixture.

    3. Add seasoned fish, MAGGI Seasoning Cubes and carrots.

    4. Cover pot and reduce heat to medium-low and allow to simmer for 15 minutes, garnish with sweet pepper. Serve as desired.

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