Entertaining

Baby snapper curry

Name: Baby snapper curry recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: Pinch saffron threads; 1/2 tsp cumin seeds, toasted; 1/2 tsp coriander seeds, toasted; 1/2 tsp Sichuan peppercorns, toasted; 4 long red chillies, seeds removed from half, chopped; 6 garlic cloves, chopped; 50g ginger; 35g ground turmeric; 1 bunch coriander, roots scraped to remove dirt, washed, stems cut into 5cm lengths, leaves picked; 3 Asian (red) eschalots (from Asian grocers and selected greengrocers), thinly sliced; 80ml sunflower oil; 600ml coconut milk; 20.00 ml shaved palm sugar; 20.00 ml fish sauce; Juice of 1 lime; 12 baby snapper fillets (skin on), pin-boned; Toasted cashews, to serve; Thinly sliced green chilli, to serve; Lime wedges, to serve

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by Charlotte Binns-McDonald

Aug 05, 2025

This vibrant curry is bound to bring a little warmth and sunshine into those cooler months. This recipe is very versatile. You can also make this curry with other white fish such as cod or ling, and also with salmon or ocean trout.

Pinch saffron threads
1/2 tsp cumin seeds, toasted
1/2 tsp coriander seeds, toasted
1/2 tsp Sichuan peppercorns, toasted
4 long red chillies, seeds removed from half, chopped
6 garlic cloves, chopped
10cm piece fresh ginger (50g), chopped
5cm piece turmeric (35g), chopped
1 bunch coriander, roots scraped to remove dirt, washed, stems cut into 5cm lengths, leaves picked
3 Asian (red) eschalots (from Asian grocers and selected greengrocers), thinly sliced
1/3 cup (80ml) sunflower oil
600ml coconut milk
1 tbs shaved palm sugar
1 tbs fish sauce
Juice of 1 lime
12 baby snapper fillets (skin on), pin-boned
Toasted cashews, to serve
Thinly sliced green chilli, to serve
Lime wedges, to serve

Method

1.

Place saffron and 2 tbs water in a bowl for 20 minutes to infuse.
2.

To make curry paste, add cumin, coriander seeds and peppercorns to a spice grinder (or use a mortar and pestle) and whiz until finely ground. Transfer to a food processor and add chilli, garlic, ginger, turmeric, coriander roots and stems, eschalot and saffron mixture, and whiz to a paste (add extra water, 1 tbs at a time, if needed, to loosen the paste in processor).
3.

Heat oil in a large, deep frypan over medium-high heat, add curry paste and cook, stirring constantly, for 8 minutes, or until darkened slightly. Add coconut milk, palm sugar, fish sauce, lime juice and 1/4 cup (60ml) water, and bring to a simmer.
4.

Pat fish dry and, in 2 batches, add fish and simmer, shaking the pan occasionally, for 3 minutes, or until fish is just cooked through. Transfer cooked fish to a plate and repeat with remaining batch. Return all fish to curry sauce and gently reheat.
5.

Transfer to a large serving platter and scatter with coriander leaves, cashews and green chilli. Serve with lime wedges.