Editorial sample recipeJamaicanbeginnerHalalDairy-FreeGluten-Free

Jamaican Coconut Curry Snapper Fillets

Name: Jamaican Coconut Curry Snapper Fillets
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 1.5 lb red snapper fillets, skin-on, pin bones removed; 1 cup unsweetened full-fat coconut milk; 1.5 tbsp Jamaican yellow curry powder; 1 piece scotch bonnet pepper, kept whole with stem intact; 1 piece red bell pepper, thinly sliced into strips; 1 piece yellow onion, medium, thinly sliced; 4 sprigs fresh thyme sprigs; 2 tbsp coconut oil

Tender red snapper fillets simmered in a velvety, golden coconut curry broth infused with fresh thyme, bell peppers, and warm Jamaican curry powder.

Prep: 15 min
Cook: 20 min
Total: 35 min

Technique to learn

Spice Blooming in Oil

Heating dried spices in cooking oil prior to liquid addition to release essential oils and build deep flavor foundations.

Instructions

Step 1: Pat the red snapper fillets dry with paper towels and season lightly with half a teaspoon of fine salt.
Step 2: Heat coconut oil in a wide skillet over medium heat, add curry powder, and bloom the spice in oil for 45 seconds until fragrant.

Step 3: Add sliced yellow onion and red bell pepper strips, sautéing for 3 minutes until softened.

Step 4: Pour in coconut milk and add fresh thyme sprigs alongside the whole unbroken scotch bonnet pepper.

Step 5: Bring the liquid to a gentle simmer for 4 minutes until slightly thickened.

Step 6: Nestle the red snapper fillets skin-side down into the simmering coconut curry broth.

Step 7: Cover skillet with a lid, turn heat to medium-low, and simmer gently for 7 to 8 minutes until fish flakes easily with a fork.

Step 8: Discard whole scotch bonnet pepper and thyme stems before spooning fish and curry sauce into warm bowls.

Cooking tips

Keep the scotch bonnet pepper completely intact while simmering to infuse fruitiness and controlled mild warmth without bursting spicy seeds.
Bloom curry powder in warm oil before adding liquids to unlock fat-soluble aromatic flavor compounds.
Original home-cooking adaptation inspired by Jamaican; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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