Red Snapper “Steak” Curry with Okra and Tomatoes

Red Snapper Steak Curry

600 gm Red snapper, cut into steaks

Ingredients for sauce:

  • 150 g Shallots, sliced
  • 2 cloves Garlic
  • 30 g Ginger, sliced
  • 10 nos Dried red chili, sliced thinly using scissors, soaked in hot water & remove the seeds.
  • 2 nos Fresh red chili, take out the seeds, and sliced
  • 1 tsp Fennel seeds
  • 1 tsp Mustard seeds
  • 1 stalk Curry leaf, either dried or fresh
  • 1 tbsp Madras curry powder or any fish/seafood curry powder
  • ½ tbsp Tamarind paste, mixed with ½ cup of warm water, then strained
  • ½ cup or ½ can Creamed coconut milk
  • 2 cup Light fish stock
  • ¼ cup Cooking oil
  • Salt and sugar to taste

Accompaniments and Garnishes:

  • Okra
  • Tomatoes
  • Dry toasted mustard seeds

Method:

  1. Cut the red snapper in to steaks.
  2. Grind the shallots, garlic, ginger, chilies, curry powder, fennel and the mustard seeds in to a smooth paste with a small amount of warm water.
  3. In a thick bottomed cooking pot, heat the oil, add the curry leaves stirring for a few seconds.
  4. Add the ground spiced paste and sauté until the oil rises out of the mixture and sits on the top which indicates that the spice mixture is sufficiently cooked.
  5. Pour in the fish stock, tamarind juice and coconut milk, bring to a steady simmer until the liquid has reached the desired thickness. Season to taste.
  6. Add the fish and vegetables and mix well then add the pot cover and simmer for another 8-10 minutes.
  7. Sprinkle dried toasted sesame seeds over the finished dish.

Notes:

If Snapper is not your favourite fish you can exchange it with any white fleshed fish that you desire, however it is not recommended that you use an oily fish such as Cod or Salmon. When the fish and vegetables have been added to the dish thereby finishing the final cooking process, it is important not to stir the dish anymore as this will ensure that the fish gets broken. You may if you like, quickly sear the fish steaks on the outside before adding them to the sauce. If you need to mix it slightly, you can use a metal spoon to “move” it around ever so gently. Chef Kasdi tends to serve his “steak” curries with steamed rice or soft flat breads such as Naan, Paratha or why not try even a crispy French Stick.

Happy Cooking!