Best 3 Curried Red Snapper Recipes

Indulge in the tantalizing flavors of curried red snapper, a dish that harmoniously blends the delicate sweetness of the fish with a captivating blend of fragrant spices. As you embark on this culinary exploration, we present an array of delectable recipes, catering to diverse preferences and culinary expertise. Discover the secrets to crafting a remarkable curry, ensuring that each bite tantalizes your taste buds and leaves you craving more. Whether you seek a traditional Indian preparation, a Thai-inspired delight, or a unique fusion of flavors, our curated recipes will guide you towards an unforgettable dining experience. So, prepare to immerse yourself in a symphony of taste as we delve into the art of cooking curried red snapper.

Check out the recipes below so you can choose the best recipe for yourself!

CURRIED RED SNAPPER

Curried Red Snapper image

"My husband and daughter, who don't usually care for fish, love it prepared this way," remarks Lynette Kerslake of Corbett, Oregon. "A tasty curry sauce baked over the fish makes the delicious difference."

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1 pound red snapper or cod or haddock
2 medium onions, chopped
2 celery ribs, chopped
1 tablespoon butter
1 teaspoon curry powder
3/4 teaspoon salt
1/4 cup milk

Steps:

Place the fish in a greased 13-in. x 9-in. baking dish. In a large skillet, saute onions and celery in butter until tender. Stir in curry powder and salt. , Remove from the heat; stir in milk. Spoon over fish. Bake, uncovered, at 350° for 25 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 155 calories, Fat 4g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 381mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein.

CURRIED RED SNAPPER

Curried Red Snapper image

Provided by Cat Cora

Categories main-dish

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

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

Steps:

Cut the red snapper into small pieces and place in a bowl. Season with the salt, black pepper, scallion, and curry powder.
Allow the fish to marinate in the refrigerator for at least 1 hour.
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.
Serve this splendid dish with white rice and fried plantains.

CURRIED RED SNAPPER

Curried Red Snapper image

Categories Garlic Ginger Onion Tomato Bake Snapper Curry Bell Pepper Gourmet

Yield Serves 10 as part of a buffet

Number Of Ingredients 14

Ingredients

For the sauce:
2 onions, chopped fine
1/4 cup vegetable oil
a 1-inch cube of peeled fresh gingerroot, minced
4 garlic cloves, minced
1 green bell pepper, chopped fine
1 red bell pepper, chopped fine
3 tablespoons curry powder
1/4 cup all-purpose flour
3 cups low-salt chicken broth
a 28-ounce can plum tomatoes, drained well and chopped fine
2 tablespoons fresh lime juice
a 4- to 4 1/2-pound red snapper, cleaned, leaving the head and the tail intact
fresh coriander sprigs for garnish if desired

Steps:

Make the sauce:
In a large heavy saucepan cook the onions in the oil over moderate heat, stirring, until they are softened, add the gingerroot and the garlic, and cook the mixture, stirring, for 1 minute. Add the bell peppers and cook the mixture, stirring, until the peppers are softened. Add the curry powder the flour and cook the mixture over moderately low heat, stirring, for 3 minutes. Add the broth, bring the mixture to a boil, whisking, and stir in the tomatoes. Simmer the sauce, stirring occasionally, for 5 minutes and stir in the lime juice and salt and pepper to taste. The sauce may be made 3 days in advance and kept covered and chilled. Reheat the sauce before continuing with the recipe.
Arrange the snapper on a deep ovenproof platter, ladle about 2 cups of the sauce over it, keeping the remaining sauce covered and warm, and cover the platter tightly with oiled foil, oiled side down. Bake the snapper in the middle of a preheated 350°F. oven for 45 to 55 minutes, or until it just flakes. Garnish the snapper with the coriander sprigs and serve the remaining sauce separately.

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
Use Fresh Ingredients: The fresher your ingredients, the better your curry will taste. If possible, use organic or locally sourced ingredients.
Don't Be Afraid to Experiment: There are many different ways to make a red snapper curry. Feel free to experiment with different spices and ingredients to create your own unique dish.
Adjust the Heat Level: If you don't like spicy food, you can reduce the amount of chili pepper or cayenne pepper in the recipe. You can also add more coconut milk to mellow out the heat.
Serve with Rice: Red snapper curry is traditionally served with steamed rice. However, you can also serve it with other grains, such as quinoa or couscous.

Conclusion:

Red snapper curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to impress your friends and family. So next time you're looking for a new recipe to try, give red snapper curry a try. You won't be disappointed!