Have you ever tried Red Snapper? It’s a lean fish with a firm texture, and a mildly sweet taste. We use this tropical fish to make a colorful fish curry that s healthy, full of flavor and ready to eat in less than 30 minutes. Serve over rice for a satisfying and nourishing midweek meal. Jamaican curry powder generally packs a little less spice than Indian curry powders, but you can substitute an Indian curry powder if you don’t mind a bit more heat. If you don’t have this powder at home, you can easily make your own Jamaican curry powder by mixing a teaspoon of each ground coriander, cumin, turmeric, mustard seeds, and allspice.
- 2 Tbsp Coconut Oil
- 1 Onion (chopped)
- 2 clove Garlic (chopped)
- 1 Tbsp Ginger (grated)
- 1 Scotch Bonnet Pepper (deseeded and chopped – or substitute a habanero pepper if desired)
- 1.5 Tbsp Jamaican Curry Powder (or substitute Madras curry powder)
- 1 cup Diced Tomatoes
- 1 Bay Leaf
- 2 cup Coconut Milk
- 4 Red Snapper Fillets
- 1 bunch Kale (trimmed and shredded)
- 1 Lime (juiced)
Heat coconut oil in a large saucepan over medium low heat; add onion and sauté until tender, 2 to 3 minutes. Add garlic and ginger and scotch bonnet pepper. Cook for 1-2 minute, then stir in the spices.
Add tomatoes and bay leaf and pour in the coconut milk; bring to a boil, reduce heat to medium low, and cook for about 8 minutes, until slightly reduced.
Add the kale, red snapper fillets, and lime juice; simmer for about 8 to 10 minutes, or until the fish is fork tender. Scatter the cilantro on top and serve. Enjoy!