Coconut Curry Snapper and Bammy

Prep time: 10 minutes

Cook time: 25 minutes

Serves 2-4

Ingredients:

• 1 bag Rainforest Red Snapper Fillet

• ¼ teaspoon salt

• ¼ teaspoon black pepper

• 4 tablespoons neutral oil

For the stew

• 2 tablespoons coconut oil

• 1 teaspoon curry powder

• ¼ teaspoon hot pepper, diced

• 3 garlic cloves, shredded

• 1 teaspoon ginger, shredded

• 1 tablespoon thyme

• ½ cup onion, diced

• 1 ½ teaspoon all-purpose seasoning

• 1 cup water

• 3 tablespoons coconut milk powder

• ¼ cup scallion greens, chopped

Best served alongside…

• Rainforest Jasmine Rice

• Spring beans and carrots

• Water crackers

Method:

1. Defrost and pat dry the red snapper fillets.

2. Season fillets with salt and black pepper.

3. In a saucepan, over medium-high heat, sear the fish on both sides, about 1-2 minutes per side.

4. Remove the fish from the heat and set aside.

5. Reduce the heat to low.

6. Pour off the neutral oil and coconut oil, along with the curry powder.

7. Add pepper, garlic, onion, ginger, and thyme to the curry oil.

8. Sauté until the onions are soft.

9. Add water, all-purpose seasoning, and coconut milk powder, and allow it to come to a simmer.

10. Add the bammy to the mixture and cover to steam in the liquid for 5 minutes, flipping halfway.

11. Add the fish and cover with sauce, allowing it to cook until the sauce is rich and thick, about 10 minutes.

12. Sprinkle scallions all over the top cover and remove from the heat.

13. Serve with your choice of sides.

Recipe development and photography by Chantay Neil @greedygirlcooks

Coconut Curry Snapper and Bammy