Snapper curry

INGREDIENTS

• 1 package of Snapper from SSS, defrosted and patted with paper towel.

• 1 lime

• 1 can of coconut milk

• 4 small rainbow sweet bell pepper sliced

• 1/2 red onion chopped

• 2 Garlic Clove chopped

• 3 TBSP of Coconut Oil

• 1 can of massaman curry paste (not spicy) or red curry paste (spicy) - both available at fresh mart in Aguadilla.

• 1/4 cup of fresh chopped coriander

• Sea Salt and Cracked Black Pepper to taste

• 1 cup of jasmine rice

INSTRUCTIONS

1. Boil two cups of water with 1 cup of Jasmine rice.

2. Heat a large sautéed pan with the coconut oil over a medium-high flame.

3. Sautee onion, sweet bell pepper and garlic.

4. Add grouper and cook for 3-5 minuted while constantly tossing to ensure even cook.

5. Lower flame and add curry paste and gradually stir in coconut milk until the curry is well blended.

6. Season to taste with salt and pepper and fresh coriander.

7. Cook down to desired thickness usually 5-7 minutes on low flame.

8. Place the rice in a large bowl and spoon the curry on top.

9. Serve with the toasted flatbread or pan de Agua.

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